Traditional Coconut Cream Pie

  • on March 26, 2008
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Ingrients & Directions

2/3 c Sugar
1/3 c Cornstarch
2 tb All-purpose flour
1/4 ts Salt
3 Eggs
3 c Milk
1 tb Butter
2 ts Vanilla extract
1 1/4 c Mounds Sweetened Coconut
Whipped topping
Toasted coconut

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.]


8 Servings

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