COCONUT CREAM PIE RECIPE - PILLSBURY.COM
Our homemade coconut cream pie is perfect for anyone obsessed with coconut. This cool, creamy dessert is everything you’re looking for in an easy coconut cream pie recipe. There's even a layer of whipped cream on top! With just 20 minutes of prep time, and a Pillsbury™ refrigerated Pie Crust you can impress any gathering with an original dessert.
Provided by Pillsbury Kitchens
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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 Facts : Calories 384 , CarbohydrateContent 31 g, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 171 mg
COCONUT CREAM PIE RECIPE | SOUTHERN LIVING
Save us a slice.
Provided by Southern Living
Total Time 1 hours 20 minutes
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, crimp, and prick bottom and sides of piecrust using a fork. Bake a one-crust pie following package instructions.
- Combine ½ cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Place plastic wrap directly on pan to cover and let stand for 30 minutes. Spoon custard mixture into crust, cover and chill 30 minutes or until set.
- Using an electric mixer, beat whipping cream at high speed until foamy; gradually add ⅓ cup sugar and remaining 1 ½ teaspoons vanilla, beating until soft peaks form. Pipe or spread whipped cream over pie filling. Garnish with toasted coconut if desired.
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COCONUT CREAM PIE RECIPE - PILLSBURY.COM
Our homemade coconut cream pie is perfect for anyone obsessed with coconut. This cool, creamy dessert is everything you’re looking for in an easy coconut cream pie recipe. There's even a layer of whipped cream on top! With just 20 minutes of prep time, and a Pillsbury™ refrigerated Pie Crust you can impress any gathering with an original dessert.
From pillsbury.com
Reviews 5
Total Time 1 hours 35 minutes
Calories 384 per serving
From pillsbury.com
Reviews 5
Total Time 1 hours 35 minutes
Calories 384 per serving
- 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.
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