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Coconut Cream Pie Recipe

Ingredients

How to make it

  • Preheat oven to 350° F.
  • Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted.
  • Set aside.
  • Combine splenda, cornstarch and salt in a heavy saucepan, mixing well.
  • Gradually whisk milk into splenda mixture.
  • Cook over medium heat, whisking constantly, until thickened and bubbly.
  • Remove from heat.
  • Beat egg yolks until thick and pale.
  • Gradually whisk 3/4 cup of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly.
  • Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly.
  • Remove from heat; stir in butter, 3/4 cup of coconut and flavorings. Immediately pour filling into crust.
  • Cover with plastic wrap, gently pressing on filling.
  • Chill 3 hours or until firm.
  • Sprinkle with remaining toasted coconut.

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The Cook

rodeogirl73 Tacoma, WA

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