Coconut Cream Pie
This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie. Creamy and delicious!
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READY IN: 10mins
SERVES: 6
YIELD: 1 nine inch pie
UNITS: US
INGREDIENTS
Nutrition- 1(15 fluid ounce) can Coco Lopez
- 1(12 fluid ounce) can evaporated milk
- 4tablespoons cornstarch
- 1tablespoon flour
- 1⁄2teaspoon vanilla
- 3tablespoons butter
- 1⁄8teaspoon salt
- 3egg yolks
- 2drops yellow food coloring (optional)
- 1cup flaked coconut
- 1(8 ounce) container Cool Whip
- 1⁄4cup toasted coconut
- 1(9 inch) baked pie crusts
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DIRECTIONS
- Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch.
- Cook in top of double boiler or medium non-stick pot.
- When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition.
- Add in vanilla, coconut, and food coloring.
- Cook until well thickened.
- Pour into prepared pie shell.
- When cooled, top with Creamy Cool Whip then toasted coconut.
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