The Best Coconut Cream Pie

Be the first to review
READY IN: 30mins
Recipe by janetgran51

This was my grandmother's recipe and the dessert my husband likes best.

Ingredients Nutrition

Directions

  1. Heat oven to 350. Mix crackers crumbs, sugar and butter in 9" pie pan; press to sides and bottom. Bake for 10 minutes. Set aside to cool. Spread 1/4 cup coconut over cookie sheet, bake for about 5 minutes, stirring occasionally until lightly toasted. Set aside.
  2. In saucepan, combine sugar, cornstarch and salt. Blend milk and egg yolks; stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boild. Boil and stir 1 minute. Remove from heat, blend in butter, vanilla and 3/4 cup coconut.
  3. Immediately pour into cooled pie crust, press plastic wrap over top and refrigerate for at least 2 hours.
  4. Just before serving, beat whipping cream and powdered sugar until stiff, spread over pie. Sprinkle toasted coconut over the top.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a