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Coconut Cream Pie

By: Vera Moffitt  
"This is my own recipe for a pie that I make often. It's been a family-favorite dessert since the '40s, when I made several of these pies to serve a threshing crew of 21 men!"

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 95 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 3 cups milk
  • 3 eggs, beaten
  • 1 1/2 cups flaked coconut, toasted, divided
  • 1 tablespoon butter or margarine
  • 1 1/2 teaspoons vanilla extract
  • 1 (9 inch) pastry shell, baked

Directions

  1. In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving. Refrigerate leftovers.
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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2006 by Stacey 
I made this for Thanksgiving and everyone thought it had no taste. Would not make it again. MORE

 
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