Easy Coconut Cream Pie

Contributed By: Terry Borden


3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups whole milk
3 large eggs, beaten
1-1/2 cups sweetened shredded coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked


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.
2. 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.
3. Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving.

Helpful Hints:

TOTAL TIME: Prep: 20 min. + chilling YIELD: 8 servings.

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