Old-Fashioned Coconut Cream Pie

By msippigrl

This is like the one your mama and grandma made! Creamy homemade filling in a prepared pie crust and topped with whipped topping and toasted coconut.

Ingredients

• 2 regular size frozen pie crusts, baked and cooled
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups whole milk
• 3 extra-large egg yolks, beaten
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter
• 1 1/2 cups sweetened flaked coconut, plus more for garnish
• 1 (8-ounce) tub Cool Whip (or prepared whipped cream)
• Toasted coconut for garnish, optional

Details

Servings 14
Preparation time 10mins
Cooking time 240mins

Preparation

Step 1

Bake the pie crusts as directed on package. Cool completely on wire rack.

In a heavy 2-quart non-stick saucepan - combine the sugar, flour, and salt. Gradually, whisk in one cup of the milk. When incorporated, whisk in the remaining milk and the beaten egg yolks.

Cook over medium heat, whisking constantly, until mixture bubbles and thickens, about 15 minutes.

Remove from heat and whisk in the vanilla and butter. Cool completely before filling crusts. (At this point, I placed the pot of filling in a sink of ice and water, whisking frequently, until the filling was cool to the touch and thick.)

Fold in the coconut. Pour into the baked pie crusts. Carefully, top each pie with Cool Whip.

To toast the coconut for garnish, in a small skillet over med-high heat, add about 1/3 cup coconut, stirring constantly, until lightly browned. Remove from heat. Spread it out on a plate and place in the freezer for a couple of minutes to cool then sprinkle it over the tops of pies.

Refrigerate for 3 to 4 hours before cutting.