Coconut Cream Pie

Name: Coconut Cream Pie Recipe
Yield: 8
Ingredients: 3/4 cup granulated sugar; 3 tbsp. corn starch; 1/4 tsp. salt; 2 1/2 cups whole milk; 4 slightly beaten egg yolks; 2 tbsp. butter; 1 tsp. vanilla extract; 1 cup sweetened flaked coconut; 1 8oz. container coolwhip (or real whipped cream); 1 tbsp. toasted coconut

Number of Servings: 8

Ingredients

3/4 cup granulated sugar3 tbsp. corn starch1/4 tsp. salt2 1/2 cups whole milk4 slightly beaten egg yolks2 tbsp. butter1 tsp. vanilla extract1 cup sweetened flaked coconut1 8oz. container coolwhip (or real whipped cream)1 tbsp. toasted coconut

Directions

In saucepan, combine sugar, cornstarch, and salt. Gradually add milk, mixing well. Cook and stir over medium heat till mixture thickens and boils. Cook 2 minutes longer. Remove from heat. Stir in small amount of hot mixture into slightly beaten egg yolks. immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Stir in 1 cup coconut. Pour into cooled baked 9 inch pie shell. After cooled, top with Coolwhip and sprinkle toasted coconut over top.

Serving Size:�8

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 454.0
Total Fat: 25.3 g
Cholesterol: 116.3 mg
Sodium: 307.0 mg
Total Carbs: 48.0 g
Dietary Fiber: 0.8 g
Protein: 5.8 g

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