Recipe

Coconut Pie 2 Recipe

Add Step-by-Step Photos	Dixiediner / All my dishes 3 months ago ~How sweet it is~ Prep:30m Cook:20m Servings:8	Dixiediner
	coconut pie

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Ingredients

3 1/4 cups whole milk

1/4 cup unsalted butter

1 2/3 cups sugar

1/2 cup cornstarch

1 1/2 teaspoons vanilla extract

1/2 (15 oz) package refrigerated piecrust (1 sheet)

2 cups sweetened flaked coconut

1 (12 oz) container frozen non dairy whipped topping, thawed

Garnish: 1/4 cup toasted coconut

Directions

In a large saucepan, combine milk and butter and bring to a boil over medium heat. Remove from heat.

In a large bowl, combine eggs, sugar, and cornstarch. Beat at medium speed with an electric mixer for 5 minutes.

Add half of egg mixture to hot milk, whisking well to prevent curdling. When mixture is smooth and thick, add remainder of egg mixture, whisking well.

Reduce heat to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and add vanilla, stirring to mix well.

Fill a large bowl with ice and add water to make an ice bath.

Transfer hot custard mixture to a stainless steel bowl and set bowl over ice bath to cool to room temperature. Cover and refrigerate 1 to 2 hours.

Preheat oven to 425*.

Unroll piecrust and fit into a 10 inch deep dish pie pan. Place a square of parchment paper or aluminum foil in center of piecrust. Fill center with pie weights, dried beans, or rice.

Bake for 20 minutes, or until lightly browned. Remove from oven, lift parchment paper or aluminum foil to remove pie weights and let cool.

When custard mixture has cooled and thickened, add coconut, stirring to mix well. Spoon custard into cooled piecrust. Top with whipped topping. Sprinkle with toasted coconut, if desired.

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