Coconut Cream Pie

This is the real deal. Why, because of two simple facts; you make the cream filling from scratch and whipped cream tops the filling. No shortcuts with instant puddings, meringues, or Cool Whip. There is not a diner, restaurant, or bakery that can match this simple but elegant pie.

Don’t let the fact that you will make both the filling and the topping from scratch scare you out of making this pie. This was one of the first pies I learned to make. You will get rave reviews, guaranteed.

Credits

Better Homes and Gardens New Cookbook, copyright 1976. Dedicated to my father who insisted that I make this every time I came home.

Crust

One 9 inch pie shell bake and cooled.

Filling

3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 slightly beaten egg yolks
2 tablespoons butter
1 teaspoon vanilla
1 cup flaked coconut

Topping

Whipped Cream

Instructions

In a saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium high heat till bubbly. Cook and stir 2 minutes. Remove from heat. Stir a moderate amount hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from hear. Add butter, vanilla, and flaked coconut. Pour into cooled baked pie crust. Cool in refrigerator.

To prevent skin from forming on surface while cooling, put waxed paper directly on top of hot filling before placing in refrigerator.

Just prior to serving, top with whipped cream.

Coconut Cream Pie Ingredients

These are the ingredients that you will need to make this recipe.

Filling

Sugar
Flour
Salt
Milk
Egg Yolks
Butter
Vanilla
Flaked Coconut

Crust

One 9 inch pie shell bake and cooled.

Topping

Whipped Cream