Coconut Custard Cream Pie

Name: Coconut Custard Cream Pie
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 nine inch pie, 6 serving(s)
Ingredients: 1 (15 fluid ounce) can Coco Lopez; 1 (12 fluid ounce) can evaporated milk; 4 tablespoons cornstarch; 1 tablespoon flour; 1/2 teaspoon vanilla; 3 tablespoons butter; 1/8 teaspoon salt; 3 egg yolks; 2 drops yellow food coloring (optional); 1 cup flaked coconut; 1 (8 ounce) container Cool Whip; 1/4 cup toasted coconut; 1 (9 inch) baked pie crusts

(10)

Recipe by Brenda

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
4

tablespoons cornstarch
1

tablespoon flour
¹⁄₂

teaspoon vanilla
3

tablespoons butter
¹⁄₈

teaspoon salt
3

egg yolks
2

drops yellow food coloring (optional)
1

cup flaked coconut
1

(8 ounce) container Cool Whip
¹⁄₄

cup toasted coconut
1

(9 inch) baked pie crusts

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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