Coconut Cream Pie

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Coconut Cream Pie BigOven - Save recipe or add to grocery list Yum
Just like mom used to make!
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Course Dessert
Cuisine American
Skill Level Advanced
Cost Low
Diet Normal
Prep Time 40 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Course Dessert
Cuisine American
Skill Level Advanced
Cost Low
Diet Normal
Prep Time 40 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
Preparation
  1. Preheat oven and bake pie crust according to directions on package of frozen pie crust. Cool completely before adding filling.
Filling
  1. In a medium saucepan, bring 1 3/4 Cup water to boil. In a separate bowl, mix the dry ingredients together. Beat the dry ingredients into the boiling water and stir until well blended. In a separate small bowl, beat egg and add some of the hot mixture to the egg, beating well. Add the egg mixture to the remaining hot mixture and bring to a boil over medium heat, stirring constantly. Boil for one minute or until pudding thickens. Stir in the butter, vanilla extract and 1/2 Cup shredded coconut. Pour into prepared pie crust and chill. Cool completely before topping with Whipped topping.
Whipped Topping
  1. Toast coconut in the oven or in a pan until golden brown if desired. Cool completely. Chill bowl and beaters in refrigerator before before making Whipped Topping. In chilled bowl, beat whipping cream and slowly add vanilla pudding mix. Whip until stiff peaks form. Spread on top of pie and sprinkle with toasted coconut. Keep pie chilled until serving time.
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