Coconut Cream Pie IX recipe

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Ingredients

⅔ cup white sugar
⅓ cup all-purpose flour
1 ⅔ cups milk
⅓ cup heavy cream
4 egg yolks, beaten
1 ½ cups flaked coconut
1 (9 inch) pie shell, baked

Nutrition Info

351.2 calories
carbohydrate: 41.5 g
cholesterol: 120.1 mg
fat: 18.6 g
fiber: 1.9 g
protein: 5.6 g
saturatedFat: 9.3 g
servingSize: -
sodium: 190.2 mg
sugar: 24.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine sugar, flour, milk and cream in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.

  2. In a medium bowl, beat the egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in coconut. Pour into baked pie shell.

  3. Chill for several hours or overnight before serving.

Recipe Yield

1 9-inch pie

Recipe Note

Flaked coconut is folded into a custard made with egg yolks and thickened with flour.

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