Recipe

Extra Creamy Coconut Cream Pie Recipe


Extra Creamy Coconut Cream Pie Recipe
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Cook the filling on the Stove top and have your Crust already baked and ready to fill.. So easy and so GOOD! I top it off with some Whipped Cream for the presentation... This is a very old recipe, I've made for years.

Shirleyoma

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Ingredients
  • 1 (9 inch) pie crust, baked
  • 2/3 cup white sugar
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • 4 teaspoons all-purpose flour
  • 1 2/3 cups milk (I use 1/2 and 1/2 milk for extra creamy texture)
  • 14 oz can evaporated milk
  • 1-1/2 cups shredded coconut
  • 3 egg yolks, beaten
  • 4 teaspoons butter
  • 1- 1/2 teaspoons vanilla extract

Directions
  1. In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat.
  2. Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan.
  3. Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract.
  4. Pour mixture into baked pastry shell. Chill at least 3 hours before serving.

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Comments


This looks fantastic,must try!


Hi shirleyoma
sounds great and yummy will be trying it soon


This does look wonderful and I just love cream pies!


I have to try this - funny thing is, everytime I think of coconut cream pie, I think of "Gilligan's Island" - didn't they eat that all the time? LOL


This is something I will make for sure...Sounds great...Thanks


Such a beautiful pie, great post thanks for sharing, I've bookmarked it to make soon. :)


I grew up on this.... brings back so many memories....hubby loves this as well...


Hubby's favorite....will surprise him.


Love coconut and many other deserts that use tropical fruits and extracts. This one really is extra creamy. Great recipe, Shirley! ^5...
Deb~


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