Coconut Cream Pie
Coconut Cream Pie
Ingredients
- 1 Pillsbury Pie Crust
- 1 Cup Sugar
- 1/4 Cup Cornstarch
- 3 Cups Milk
- 4 Eggs, Separated
- 1/2 Stick Butter, Softened
- 2 Cups Coconut, Lightly Toasted
- 1 Container Heavy Whipping Cream
Instructions
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In a heavy saucepan beat 3/4 Cup Sugar with Cornstarch.
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Whisk in milk then egg yolks, one at a time.
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Cook over medium heat until mixture comes to a boil.
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Reduce and cook 3 more minutes.
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Remove from heat.
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Add butter and 1 1/2 cups coconut.
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Let cool.
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Bake pie shell at 425 degrees for 5 minutes with foil inside the shell.
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Remove the foil and continue to bake the shell for 10 minutes.
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Let cool.
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Pour cream mixture into shell and refrigerate.
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To make whip cream topping. Use a small container of Heavy Whipping Cream and 1/4 Cup Sugar.
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Pour onto pie and top with remaining toasted coconut.
