Old Fashioned Coconut Cream Pie
Old Fashioned Coconut Cream Pie is smooth, creamy, and full of flavor. If you love coconut, you will love this pie.
Servings 8
Ingredients
- ⅔ Cup Sugar
- ½ Cup Flour
- ½ teaspoon Salt
- 2 Cups Milk scalded
- 2 Egg Yolks
- 2 Tablespoons Butter
- 1 teaspoon Vanilla
- 1 9-inch Baked Pastry Shell
- ½ Cup Coconut shredded
- ½ Cup Whipped Topping ie. Cool Whip
Instructions
- Preheat oven to 350℉
- Heat water in bottom pan of double boiler.
- Combine sugar, flour, and salt in top pan of double boiler.
- Gradually stir milk into above mixture and set over hot water.
- Stir with whisk until thickened thoroughly (about 5-10 minutes).
- Cover, and cook 10 minutes, stirring occasionally with whisk to keep smooth.
- Stir a small amount of hot mixture into slightly beaten egg yolks.
- Stir into mixture in double boiler.
- Cook about 2 minutes, stirring continuously.
- Add butter and vanilla.
- Once butter is melted, remove mixture from heat and cool slightly.
- Pour into cooled, baked pastry shell.
- Bake at 350℉ until lightly browned (approximately 15 minutes).
- Chill for about an hour before spreading whipped topping over the top.
- Chill for an additional 30 minutes before serving.
- Top with shredded coconut before serving.
Notes
- To scald milk, add milk to a shallow saucepan. Heat over medium heat and stir frequently. When small bubbles appear around the outside of the saucepan or when the temperature is 180-185 degrees Fahrenheit, the milk is scalded.
- Use a pie crust shield to keep the edge of the crust from burning.
- For best results, chill for at least an hour before serving.