Creamy Coconut Pie #3

By carvalhohm

Ingredients

• Crust:
• 1 refrigerated pie crust, softened as directed on box
• Filling
• 2 cups whipping cream
• 1/4 cup cornstarch
• 3 egg yolks
• 3/4 cup sugar
• 3/4 cup flaked coconut
• 2 tablespoons butter
• 1 1/4 teaspoons vanilla
• Topping:
• 1 1/2 cups whipping cream
• 3 1/2 tablespoons sugar
• 1 1/4 teaspoons vanilla
• 1/4 cup flaked coconut, toasted

Details

Servings 8
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 450°. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

2 Meanwhile, in 2-quart saucepan, beat 2 cups whipping cream and the cornstarch with whisk until dissolved. Beat in egg yolks and 3/4 cup sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in 3/4 cup coconut, the butter and 1 1/4 teaspoons vanilla. Pour into cooled baked shell; cover with plastic wrap, and refrigerate 15 minutes.

3 In chilled medium bowl, beat 1 1/2 cups whipping cream, 3 1/2 tablespoons sugar and 1 1/4 teaspoons vanilla with electric mixer on medium speed until soft peaks form. Spread whipped cream over pie; sprinkle with toasted coconut. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.

Coconut can be toasted 5 to 7 minutes on ungreased small cookie sheet while oven preheats.

1 Serving: Calories 690