Coconut Cream Pie Recipe Demonstration

This Coconut Cream Pie takes a buttery crisp prebaked pastry crust and fills it with a coconut flavored cream. The crowning touch to this American favorite is lots of whipped cream and a sprinkling of toasted coconut. Very appealing, very comforting, and very tasty.

Coconut Cream Pie Recipe Demonstration

Ingredients

• 1 9-inch baked pie crust
• 2/3 cup sugar
• 1/3 cup cornstarch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 eggs
• 3 cups of milk
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 1/4 cups sweetened flaked coconut

Directions

• In a medium saucepan, stir together sugar, cornstarch, flour, and salt; stir in eggs until mixture is well blended.

• Gradually stir in milk.

• Cook over medium heat, stirring constantly with a whisk, until mixture boils; boil and stir 1 minute.

• Remove from heat; stir in butter and vanilla.

• Stir in coconut until blended; pour into baked pie crust.

• Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.

• Just before serving, spread with whipped cream; sprinkle with toasted coconut.

• Cover; refrigerate leftover pie.

Variation: You can also toast the coconut before adding it to the pie.
Preheat oven to 350 degrees.

Spread evenly on the cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.

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