Mounds Traditional Coconut Cream Pie

Photo by Gayle H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    cup sugar

  • 1/3

    cup cornstarch

  • 2

    tablespoons flour

  • 1/4

    teaspoon salt

  • 3

    eggs

  • 3

    cups milk

  • 1

    tablespoon butter

  • 2

    teaspoons vanilla

  • 1 1/4

    cups Mounds Sweetened Coconut Flakes

  • 1

    baked 9-inch pie crust, cooled

  • sweetened whipped cream

  • 2

    tablespoons Mounds Sweetened Coconut Flakes toasted*

Directions

In medium saucepan, stir together sugar, cornstarch, flour and salt. Add eggs; stir until mixture is smooth. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add coconut, stirring to blend. Pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours. Just before serving, spread with whipped cream. Top with toasted coconut. Cover; refrigerate leftover pie. TO TOAST COCONUT: Heat oven to 350 degrees. Spread coconut in thin layer in shallow baking pan. Bake 5 to 10 minutes, stirring occasionally, until light golden brown.

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