Traditional Coconut Cream Pie

  • on March 26, 2008
  • Likes!

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
–Flakes
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.]

Meal-

Yields
8 Servings

Article Categories:
Pies

Leave a Reply

Your email address will not be published. Required fields are marked *

Food Menu
Food is home to 5,000+ of the web's best branded recipes! We cover everything. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aliquam dictum nisl quis libero adipiscin!