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
SUPER EASY COCONUT CREAM PIE RECIPE - FOOD.COM
This is one of those things that turn out wonderfully with little effort. GREAT for weeknight desserts or when you need something nice and don't have much time to make it in! Posting so we have access to the shopping list!
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).
- Fold in 4 oz (1/2) of the Cool-Whip.
- Fold in 1 cup of coconut.
- Spread mix into bottom of pie crust.
- Spread remaining Cool-Whip on top.
- Sprinkle with left-over coconut.
- Serve cooled (about one hour in the fridge).
- Keep refrigerated.
- Enjoy!
Nutrition Facts : Calories 372.6, FatContent 20.9, SaturatedFatContent 13.4, CholesterolContent 6.4, SodiumContent 446.8, CarbohydrateContent 43.6, FiberContent 2.4, SugarContent 28.9, ProteinContent 3.7
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