OLD-FASHIONED COCONUT CREAM PIE RECIPE - (4.4/5)

Old-Fashioned Coconut Cream Pie Recipe - (4.4/5) image

Provided by msippigrl

Number Of Ingredients 11

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1 - 9 " deep dish pie shell (or 2 regular size), baked
3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
3 cups whole milk, or half-and-half (or a combination)
3 large egg yolks, beaten
2 teaspoons vanilla extract
2 tablespoons butter, softened
1 1/2 cups flaked coconut, plus more for garnish
1 (8 oz) tub whipped topping (or prepared whipped cream)
Toasted coconut for garnish, optional

Steps:

Bake the pie shell/shells as directed on package. Cool completely on wire rack. In a 2-quart non-stick saucepan - whisk together the sugar, flour, and salt. Gradually, whisk in 1 cup of the milk. When fully incorporated, whisk in the remaining milk and the beaten egg yolks. Cook over medium heat, whisking constantly, until mixture thickens, 10-15 minutes. Remove from heat, and whisk in the vanilla and butter. At this point, I placed the pot in a sink of ice and water, whisking frequently until the filling was cool and thick. Fold in the coconut. Pour into the cooled pie shell/shells. Top with the whipped topping/whipped cream. In a small skillet over med-high heat, toast about a 1/3 cup of coconut, stirring constantly, until lightly browned. Remove from heat. Spread it out on a small dish and place in the freezer for a couple of minutes then sprinkle over the top of the pie. Refrigerate pie for 3-4 hours before cutting.