Prep 20 mins
Cook 30 mins
This pie is homemade AND quick and easy. The filling also makes a good puddding. Cook time is cooling time. Prep time does not include pie crust.
- 1 cup sugar
- 1⁄3 cup flour
- 1⁄4 teaspoon salt
- 2 cups milk
- 3 slightly beaten egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 cup unsweetened flaked coconut
- 1 9 inch pie crust, baked
- 2 cups fat-free whipped topping
- 1⁄3 cup unsweetened flaked coconut
- In a saucepan, mix sugar, flour or cornstarch and salt; gradually stir in milk; over medium heat, cook, stirring until bubbling; cook 2 minutes; remove from heat.
- Temper eggs by slowly adding a moderate amount of cooked mixture to them while stirring; pour back into saucepan.
- Cook another 2 minutes, stirring constantly; remove from heat; stir in butter, vanilla and 1 cup coconut.
- Pour into cooled pie shell and cool; top with whipped topping.
- Place 1/3 cup coconut on baking sheet and bake at 350° until lightly toasted, 5-8 minutes; sprinkle on whipped topping.
I didn't think I liked coconut cream pie, but I made it for a good friend who requested it for his birthday. One taste of the filling and I was hooked! It took great restraint to put the rest into the pie. I've made this several times, and every time is great. I do use real whipped cream for the topping though, and I toasted ALL the coconut.
Tasted great but never set up. I ended up with 'coconut cream pie soup". I have reread the instructions and am not sure where I made my error. I doubled the recipe to use in a 13x9 pan to take to church, and because I only have sweetened coconut, I cut the sugar in half, and hoping that it would thicken up enough to cut into squares, I tripled instead of doubled the flour, but still ended up with soup.
Nonetheless, it tasted very good.
Not only is this easy, with on hand ingredients, it turned out to be the best thing I've ever made with coconut, kids went crazy, so did spouse, me too. This definitely goes in the "keeper" file.