Creamy Coconut Pie

Creamy Coconut Pie
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Ingredients
  1. Crust
  2. 1 Pillsbury® refrigerated pie crust, softened as directed on box
  3. Filling
  4. 2 cups whipping cream
  5. 1/4 cup cornstarch
  6. 3 egg yolks
  7. 3/4 cup sugar
  8. 3/4 cup flaked coconut
  9. 2 tablespoons butter
  10. 1 1/4 teaspoons vanilla
  11. Topping
  12. 1 1/2 cups whipping cream
  13. 3 1/2 tablespoons sugar
  14. 1 1/4 teaspoons vanilla
  15. 1/4 cup flaked coconut, toasted
Instructions
  1. Steps
  2. 1
  3. Heat oven to 450°F. 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.
  4. 2
  5. 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.
  6. 3
  7. 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.
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