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Name: Coconut Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Vanilla extract; 2 c milk; 2 c Frozen whipped topping;; 1/4 c All-purpose flour; 1 Egg yolk; 1/3 c Sugar; ; crust; One 9-inch prepared graham; 1/4 ts Salt; 1 tb Butter; 1 1/2 c Sweetened flaked coconut

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INGREDIENTS

1 ts Vanilla extract
2 c milk
2 c Frozen whipped topping;
1/4 c All-purpose flour
1 Egg yolk
1/3 c Sugar
; crust
One 9-inch prepared graham
1/4 ts Salt
1 tb Butter
1 1/2 c Sweetened flaked coconut

Servings

INSTRUCTIONS

In a medium bowl, combine the egg yolk, sugar, flour, and salt; mix well and set aside. In a medium saucepan, heat the milk over medium-high heat until hot. (Do not boil!) Slowly add 1/2 cup of the heated milk to the sugar mixture to the remaining milk in the saucepan; reduce the heat to medium-low and cook until thickened, stirring constantly. Add the butter and vanilla; stir until the butter melts. Remove from the heat and stir in the coconut. Pour into the pie crust. Chill for at least 2 hours, or until set. Top with the whipped topping just before serving. NOTE: If desired, top the pie with 2 tablespoons toasted coconut. To toast flaked coconut, spread it on a rimmed baking sheet and bake in a preheated 350 degree oven for 3 to 5 minutes, or until golden. Watch it carefully so it doesnt burn! NOTES : 6 to 8 servings

NOTES

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Coconut Cream Pie

1 ts Vanilla extract
2 c milk
2 c Frozen whipped topping;
1/4 c All-purpose flour
1 Egg yolk
1/3 c Sugar
 ; crust
 One 9-inch prepared graham
1/4 ts Salt
1 tb Butter
1 1/2 c Sweetened flaked coconut

In a medium bowl, combine the egg yolk, sugar, flour, and salt; mix  well and set aside. In a medium saucepan, heat the milk over  medium-high heat until hot. (Do not boil!) Slowly add 1/2 cup of the  heated milk to the sugar mixture to the remaining milk in the  saucepan; reduce the heat to medium-low and cook until thickened,  stirring constantly. Add the butter and vanilla; stir until the  butter melts. Remove from the heat and stir in the coconut. Pour into  the pie crust. Chill for at least 2 hours, or until set. Top with the  whipped topping just before serving.    NOTE: If desired, top the pie with 2 tablespoons toasted coconut. To  toast flaked coconut, spread it on a rimmed baking sheet and bake in  a preheated 350 degree oven for 3 to 5 minutes, or until golden.  Watch it carefully so it doesnt burn!        NOTES : 6 to 8 servings

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Nutrition

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Serving Size: 1 Serving (516g)
Recipe Makes: 1 servings

Calories: 1691
Calories from Fat: 490 (29%)

Amt Per Serving		% DV

	Total Fat 54.5g	73 %
	Saturated Fat 44.2g	221 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 1.7g
Cholesterol 250mg		77 %
Sodium 901.2mg		31 %
Potassium 733mg		19 %
Total Carbohydrate 295.1g		87 %
	Dietary Fiber 13.9g	55 %
	Sugars, other 281.2g
Protein 14.1g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1691

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