Still searching for what to cook ?

Name: Coconut Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Afghan
Ingredients: 1/2 15 ounce package Refrigerated pie crusts; 1/2 cup Sugar; 1/4 cup Cornstarch; 2 cups Half ~~amp half; 4 Egg yolks; 3 tablespoon Butter; 1 cup Sweetened flaked coconut; 2 1/2 teaspoons Vanilla extract divided; 2 cups Whipping cream; 1/3 cup Sugar; Garnish: toasted coconut

Find the most delicious recipes here

INGREDIENTS

1/2 15 ounce package Refrigerated pie crusts
1/2 cup Sugar
1/4 cup Cornstarch
2 cups Half ~~amp half
4 Egg yolks
3 tablespoon Butter
1 cup Sweetened flaked coconut
2 1/2 teaspoons Vanilla extract ; divided
2 cups Whipping cream
1/3 cup Sugar
Garnish: toasted coconut

Servings

INSTRUCTIONS

Fit 1 piecrust into a 9" pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to package directions for a one crust pie.

Combine 1/2 c sugar and cornstarch in a heavy saucepan. Whisk together half and half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 c coconut, and 1 t vanilla. Cover with plastic wrap directly on filling in pan; let stand 30 minutes. spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed wiith an electric mixer until foamy; gradually add 1/3 c sugar and remaining 1 1/2 t vanilla, beating unitl soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.

NOTES

Southern Living

Alert editor

Coconut Cream Pie

1/2 15 ounce package Refrigerated pie crusts
1/2 cup Sugar
1/4 cup Cornstarch
2 cups Half ~~amp half
4 Egg yolks
3 tablespoon Butter
1 cup Sweetened flaked coconut
2 1/2 teaspoons Vanilla extract divided
2 cups Whipping cream
1/3 cup Sugar
 Garnish:  toasted coconut

Fit 1 piecrust into a 9" pie plate according to package directions; fold edges under, and crimp.  Prick bottom and sides of piecrust with a fork.  Bake according to package directions for a one crust  pie.

Combine 1/2 c sugar and cornstarch in a heavy saucepan.  Whisk together half and half and egg yolks.  Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly.  Boil 1 minute; remove from heat.

Stir in butter, 1 c coconut, and 1 t vanilla.  Cover with plastic wrap directly on filling in pan; let stand 30 minutes.  spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed wiith an electric mixer until foamy; gradually add 1/3 c sugar and remaining 1 1/2 t vanilla, beating unitl soft peaks form.  Spread or pipe whipped cream over pie filling.  Garnish, if desired.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (220g)
Recipe Makes: 6 Servings

Calories: 810
Calories from Fat: 371 (46%)

Amt Per Serving		% DV

	Total Fat 41.2g	55 %
	Saturated Fat 20.6g	103 %
	Monounsaturated Fat 14.5g
	Polyunsanturated Fat 4.3g
Cholesterol 1161.5mg		357 %
Sodium 132.8mg		5 %
Potassium 171mg		5 %
Total Carbohydrate 97.1g		29 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 95.7g
Protein 15.3g		22 %
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.

About Our Nutrition Facts

Calories per serving: 810

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe