Betty demonstrates how to make Southern Coconut Cream Pie. This is an easy, no-fail recipe for a delicious pie.
Southern Coconut Cream Pie
heaping ½ cup sugar (Use a heaping ½ cup sugar if you are using sweetened coconut, ¾ cup sugar if you are using unsweetened coconut.)
¼ cup plus 2 teaspoons cornstarch
1/8 teaspoon salt
3 egg yolks, beaten
3 cups milk
1 ½ tablespoons butter
1 ½ teaspoons vanilla extract
½ cup sweetened flaked coconut
1 baked 9-inch pie crust
¾ cup whipping cream
1/3 cup confectioner’s sugar (This is the same as powdered sugar or icing sugar.)
¼ cup toasted coconut
In a heavy saucepan, stir together sugar, cornstarch, and salt. Combine beaten egg yolks and milk, and stir into dry mixture until well-combined. Place over medium heat and bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat. Stir in butter, vanilla, and sweetened flaked coconut. Cool to room temperature. Place plastic wrap over the top, making contact with the coconut pie mixture, and chill for 4 hours or more. Mixture will be thick. Spoon coconut pie mixture into baked, cooled pie crust. Beat whipping cream until foamy. Gradually add confectioner’s sugar, beating until soft peaks (almost stiff peaks) form. Spread over top of coconut pie filling. Sprinkle with toasted coconut. Cover with plastic wrap and chill until firm. Serve on nice serving plates. This pie is great; I hope you love it! Love, Betty ♥
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