My Favorite Son-in-law's Favorite Coconut Cream Pie
photo by berry271
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
1 Pie
- Serves:
- 6-8
ingredients
- 354.88 ml heated milk (not low-fat)
- 147.86 ml sugar (half cup plus two TBs.)
- 44.37 ml flour
- 29.58 ml cornstarch
- 1.23 ml salt, scant
- 59.14 ml cold milk
- 3 egg yolks, lightly beaten (do not use the egg whites!)
- 2.46 ml vanilla
- 14.79 ml butter
- 1.23 ml almond extract (optional)
- 236.59 ml coconut
- 1 9-inch baked pie crusts or 1 purchased graham cracker crust
- 473.18-709.77 ml thawed Cool Whip
directions
- Heat the 1 1/2 cups of milk in a saucepan on low-medium heat until hot, but do not let it come to a boil.
- In a small bowl, blend together the sugar, flour, cornstarch, salt, and the 1/4 cup cold milk.
- Add to the hot milk in the saucepan, stirring constantly.
- Cook over low heat until thickened.
- Add some of the hot mixture to the 3 beaten egg yolks in a small bowl.
- Stir well to blend and then add to the saucepan, stirring constantly.
- Cook over low heat for a minute or two longer.
- Remove from the stove and stir in the vanilla, butter, almond extract and coconut.
- Let cool.
- Pour into the pie crust.
- Top with the Cool Whip.
- Use a spoon to make a pretty shape.
- Keep refrigerated until serving.
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RECIPE SUBMITTED BY
As my name indicates, I am a Grandmother. I have two lovely grown-up granddaughters.
I am a retired bookkeeper, and my hobbies are sewing and cooking (sometimes!)