Coconut Cream Pie

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Coconut Cream Pie
Toasting the coconut for this creamy pie brings out a rich, nutty flavor. It's a favorite dessert any time of year.
prep:
45 mins
chill:
180 mins
Servings:
8
Coconut Cream Pie

Coconut Cream Pie

Ingredients

Directions

  • Prepare Baked Pastry Shell. Cool. Meanwhile, for filling, in 2-quart saucepan, cook and stir the milk, sugar, cornstarch, and salt over medium-high heat until bubbly. Cook and stir for 2 minutes more. Remove from heat.

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  • Gradually stir about 1 cup of the hot mixture into the beaten eggs. Return all of the mixture to the saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Stir in vanilla.

  • Sprinkle coconut into pastry shell. Top with filling. Cover with plastic wrap and chill about 3 hours or until set. To serve, dollop with whipped cream and sprinkle with additional coconut, if you like. Makes 8 servings.

Butterscotch Cream Pie:

Prepare pie as directed, except omit the coconut and add 1 cup butterscotch-flavored pieces to the filling with the vanilla, stirring until melted.

Cherry Cream Pie:

Prepare pie as directed, except omit coconut and spread 1 cup of canned cherry pie filling in bottom of pastry shell.

Nutrition Facts (Coconut Cream Pie)

Per Serving:
381 calories; total fat 16g; saturated fat 8g; cholesterol 59mg; sodium 145mg; carbohydrates 53g; fiber 1g; protein 7g; vitamin a 52RE; vitamin c 1mg; calcium 111mg; iron 1mg.

Baked Pastry Shell

Ingredients

Directions

  • Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.

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