Prep 10 mins
Cook 1 hr
He says he is the FAVORITE son-in-law. I say he is the ONLY son-in-law! All kidding aside, I dedicate this pie recipe to my son-in-law Don, who is ill with terminal cancer. This one's for you, Don! (Cooking time includes cooling time)
- 354.88 ml heated milk (not low-fat)
- 146.68 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
- 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.
This was also my first time making a CCP. I'm not a huge coconut "nut" but my hubby is. We all enjoyed it. It was pretty simple to make and yielded good flavor and texture. Used a graham cracker crust.
This was my very first homemade coconut cream pie, and it was wonderful! I used real whipped cream since I had some that had to be used. An honor to your son-in-law.