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Coconut Pie

Ingredients

  • 3 ¼ cups whole milk
  • ¼ cup unsalted butter
  • 3 large eggs
  • 1 ⅔ cups sugar
  • ½ cup cornstarch
  • 1 ½ teaspoons vanilla extract
  • 2 cups sweetened flaked coconut
  • 4 cups whipped topping
  • Homemade pie crust or store bought

Instructions

  • In a large saucepan, combine milk and butter and bring to a boil over medium heat.
  • Remove from heat.
  • In a large bowl, combine eggs, sugar and cornstarch. Beat on medium speed with mixer for 5 minutes.
  • Add hot milk to mixture, in thirds, whisking well to prevent curdling.
  • Return mixture to saucepan.
  • Reduce heat to medium-low and cook, stirring occasionally until mixture thickens, approx. 1o minutes.
  • Remove from heat, and add vanilla, stirring to combine.
  • Fill a large bowl halfway with ice and water.
  • Transfer hot custard to a stainless steel bowl and set bowl in ice water to cool to room temperature. Cover custard and let refrigerate for 1 to 2 hours.
  • At this point you can make your pie crust per recipe or package directions.
  • Allow to cool.
  • When custard mixture has cooled and thickened, add coconut, stirring to combine.
  • Spoon custard into cooled crust. Top with whipped topping and sprinkle with toasted coconut.

Notes

To toast the coconut spread coconut on a baking sheet and place in a 325 degree oven and stir often. Since we are using sweetened coconut here it will brown quicker. Shouldn't take more than 5-10 minutes.
Adapted from Southern Living Magazine