The Best Coconut Cream Pie
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 1⁄4 cups graham cracker crumbs (about 18 crackers)
- 3 tablespoons sugar
- 1⁄2 cup melted butter
- 2⁄3 cup sugar
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon salt
- 3 cups milk (I use 2%)
- 4 egg yolks, slightly beaten
- 2 tablespoons butter
- 2 teaspoons vanilla
- 3⁄4 cup flaked coconut
- 1⁄4 cup lightly toasted flaked coconut
- 3⁄4 cup chilled whipping cream
- 2 tablespoons powdered sugar
directions
- 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.
- 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.
- Immediately pour into cooled pie crust, press plastic wrap over top and refrigerate for at least 2 hours.
- Just before serving, beat whipping cream and powdered sugar until stiff, spread over pie. Sprinkle toasted coconut over the top.
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RECIPE SUBMITTED BY
I am a semi retired grandma - I earn my living babysitting my grandson and baking goodies to sell at Farmer's Markets, Craft Bazaars, etc. I enjoy music, gardening, camping, fishing and cooking.