More Great Recipes: Pie

Coconut Cream Pie

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Member since 2007

Serves | Prep Time | Cook Time


1 cup sugar
½ cup all-purpose flour
¼ teaspoon salt
1½ cups milk
1½ cups half-and-half
4 eggs, separated
3 tablespoons unsalted butter
2 teaspoons vanilla extract
1 cup flaked coconut
1 (9-inch) pie shell, baked

1. In a medium saucepan, combine sugar, flour, and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.

2. Beat the egg yolks slightly; gradually stir 1 cup of the hot mixture into yolks.

3. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil; cook and stir 2 minutes before removing the pan from heat.

4. Stir butter, vanilla, and coconut into the hot mixture; pour the hot filling into the baked piecrust. Cool then cover and chill to store the pie if not serving immediately

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