COCONUT CREAM PIE

YIELD 2 PIES
Prep Time2 hrs 30 mins
Cook Time20 mins
Course: Dessert
Keyword: Coconut cream pie

Ingredients

INGREDIENT

  • 2 PIE CRUST
  • ½ c MILK NONFAT, DRY
  • 3-3/4 c WATER WARM
  • ½ c SUGAR GRANULATED
  • ½ tsp SALT
  • ½ c CORNSTARCH
  • 2/3 c SUGAR GRANULATED
  • ½ c COCOA
  • 1 c WATER COLD
  • 3 EGGS WHOLE
  • ¼ c MARGARINE
  • 3 ½ c COCONUT PREPARED, SWEETENED FLAKES
  • 1 c COCONUT PREPARED, SWEETENED FLAKES
  • 1 tsp EXTRACT VANILLA

Instructions

Method

  • PREPARE AND DIVIDE DOUGH: Prepare Pie Crust. Divide dough into 2 pieces. Bake crusts at 425 F. for about 15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
  • Reconstitute milk. Add sugar and salt; heat to just below boiling. DO NOT BOIL.
  • Combine cornstarch, sugar, and water; stir until smooth. Add gradually to hot mixture. Cook at medium heat, stirring constantly, about 10 minutes until thickened.
  • Stir about 1 quart of hot mixture into eggs. Slowly pour egg mixture into remaining hot mixture; heat to boiling, stirring constantly. Cook 2 minutes longer. Remove from heat.
  • Add butter or margarine and vanilla; stir until well blended. Cool slightly.
  • Add prepared sweetened coconut flakes to filling; mix well. Pour 3-1/4 cups filling into each baked pie shell.
  • Sprinkle 1/3 cup coconut over each filled pie.
  • Pour 3-1/2 cups filling into each baked pie shell.
  • Cut 8 wedges per pie. Chilled pies may be topped with Whipped Cream.

Notes

Filling will curdle if boiled or subjected to prolonged intense heat.