Coconut Cream Pie Recipe

Red Section Separator

Ingredients

Coconut Pudding ▢2 ⅔ cups whole milk ▢1 egg ▢⅔ cup sugar ▢¼ cup cornstarch ▢¼ teaspoon salt ▢1 teaspoon vanilla extract ▢1 ⅓ cup sweetened flake coconut Whipped Topping ▢1 cup heavy whipping cream ▢2 tablespoons sugar ▢½ teaspoon vanilla extract ▢1 cup coconut

Step 1

[{"selector":"#anim-840b9928-aef7-4df0-a3b8-06b243393a5e","keyframes":{"opacity":[0,1]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Red Section Separator In a medium saucepan, whisk milk and egg until completely incorporated. Add your sugar, cornstarch, and salt. Cooking over medium heat, whisk frequently until thickened.

Step 2

[{"selector":"#anim-05779684-c328-49f1-8fec-34b94112b66c","keyframes":{"opacity":[0,1]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Red Section Separator Remove the saucepan from heat and stir in vanilla then the coconut. Pour into your cooled crust (we used Marie Calendar's store-bought crust that you bake, but you can also make your own).

Step 3

[{"selector":"#anim-9d4f3931-020e-4503-a10f-93552ef34ff4","keyframes":{"opacity":[0,1]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Red Section Separator Place in refrigerator until chilled, a few hours.

Step 4

[{"selector":"#anim-6d7379a6-f190-4575-a7eb-428d12b92545","keyframes":{"opacity":[0,1]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Red Section Separator Whip together your cream, sugar, and vanilla until light and fluffy. Spread on top of chilled pie.

Step 5

[{"selector":"#anim-84b61aec-e9c5-4b2f-80ae-8dbe1755c0e5","keyframes":{"opacity":[0,1]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Red Section Separator Spread your coconut on a cookie sheet or pan. Toast at 350°F for about 2-4 minutes, until lightly golden. Sprinkle on top of your pie and eat up!