Mr. Food: Coconut Cream Pie

What You’ll Need

  • 1 rolled refrigerated pie crust (from a 14.1-ounce package)
  • 2 cups milk
  • 3 eggs
  • 1 cup sweetened flaked coconut
  • 1/2 cup sugar
  • 6 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups frozen whipped topping, thawed

What to Do

  1. Unroll 1 pie crust, press into 9-inch pie plate, and flute edges. Bake pie shell according to package directions; let cool.
  2. In a medium saucepan over medium heat, whisk together remaining ingredients except whipped topping. Cook 5 to 7 minutes, or until thickened. Pour into pie shell.
  3. Chill at least 4 hours, or until set.
  4. Spread whipped topping over pie and serve, or cover and keep chilled until ready to serve.

Garnishing Tip

  • Sprinkle your pie with 1/4 cup toasted coconut to give it a nice golden-topped finished appearance. (And if you’re looking for a stunning pie plate to bake it in – like the one we’ve used – be sure to check our bakeware collection!)
  • If you liked this coconut cream pie dessert recipe, we know you’ll love our Coconut Cream Pie Trifle. Or you can check out our coconut recipe collection, Unforgettable Coconut Desserts: 33 Recipes with Coconut.

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