Traditional Coconut Cream Pie Recipe
Ingredients:
- 1/3 cup granulated sugar
- 1/3 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 eggs
- 3 cups milk
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1 1/4 cups sweetened coconut flakes
- 1 baked 9-inch pie crust, cooled
- Whipped topping
- Toasted coconut
Directions:
- In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat. Stir in butter and vanilla extract. Stir in coconut until blended; pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
- Just before serving, spread with whipped topping; sprinkle with toasted coconut. Cover; refrigerate leftover pie.