Traditional coconut cream pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sugar |
| ⅓ | cup | Cornstarch |
| 2 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Salt |
| 3 | Eggs | |
| 3 | cups | Milk |
| 1 | tablespoon | Butter |
| 2 | teaspoons | Vanilla extract |
| 1¼ | cup | Mounds Sweetened Coconut Flakes |
| 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. 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. 8 servings.
[Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias