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Coconut Cream Pie

coconut cream pie Dessert
Coconut Cream Pie
  • Prep 20 min
  • Total 1 hr 35 min
  • Servings 12
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Crazy for coconut? So are we. This cool, creamy dessert is everything you’re looking for in a coconut cream pie. A layer of quick homemade whipped cream on top takes things to the next level. ...MORE + LESS -

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crust, softened as directed on box
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup flaked coconut
2 1/2 teaspoons vanilla
2 cups whipping cream
1/3 cup sugar
Toasted coconut, if desired

Steps

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  • 1
    Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
  • 2
    Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut and 1 teaspoon of the vanilla. Cover with plastic wrap, placing plastic wrap directly on custard; let stand 30 minutes. Spoon custard into cooled baked shell. Cover; refrigerate 30 minutes or until set.
  • 3
    In medium bowl, beat whipping cream with electric mixer on high speed until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread whipped cream over pie. Sprinkle with toasted coconut. Store in refrigerator.
 

Nutrition Information

Nutrition Facts

Serving Size: 12 servings (1 piece)
Calories
297.5
% Daily Value
Total Fat
20.3
Saturated Fat
12.4
Cholesterol
63.5
Sodium
113
Dietary Fiber
0.6
Sugars
16.7
Protein
2.1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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