Coconut Cream Pie

Coconut Cream Pie..... Delicious, Do I need to remind you that I am now a fan of pie? We enjoyed this last Sunday night while watching some football at my brothers house. This is a fantastic pie that will impress your friends not only because it is made from scratch but also because it has a delightful taste!

Butter Crunch Crust

1C. Flour

1/2 C. Butter

1/4 C. Brown Sugar

Mix together with a pastry blender until crumbly, sprinkle into a 9x13 pan. Cook in 400' for 15 min or until golden brown. Press into a 9' pie pan.

Coconut Cream Pie
4 Lg Egg Yolks
2/3 C Sugar
1/4 C Cornstarch
1/2 tsp Salt
3 C Milk
2 T Butter (softened)
2tsp Vanilla
3/4 C Coconut

1. In Medium bowl beat egg yolks with fork; set aside. In 2 qt saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

2. Immediately stir in at least half of the hot mixture gradually into egg yolks, then stir back into the sauce pan. Boil and stir 1 minute' remove from heat. Stir in butter, vanilla, and coconut; cool filling slightly. Pour warm filling into pie crust.  Refrigerate at least 2 hours. Top with Sweetened Whipped Cream.

Sweetened Whipped Cream
1 C. Whipping (heavy) Cream

2. T Granulated or Powdered Sugar (I used powdered)

1 tsp. Vanilla

Beat all ingredients together with electric mixer until light peaks form.


Happy Cooking!