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Coconut Cream Pie

Coconut Cream Pie

Posted By: On September 19, 2010
Comments: 0
Views: 634
0 Ratings

Serves: Not Specified
Cooking-Time: 0hrs 0 mins


  • ¾ cup cornstarch
  • 1 ½ cups granulated sugar
  • ½ tsp salt
  • 4 cups milk scalded
  • 2 eggs beaten
  • 1 ½ tsp vanilla
  • 2 tbsp margarine
  • ½ tsp coconut extract
  • 1 cup coarsley shredded fresh coconut
  • 1 baked 10 inch pie shell
  • 4 cupps whipped cream


  • Combine cornstarch, sugar and salt; mix well.Gradually stir scalded milk into cornstarch mixture. Bring to a boil, stirring constantly, and boil for two minutes, or until thickened and shiny.Add a small amount of the hot mixture to eggs and beat until well blended.Return to pan and beat for two minutes over medium heat until slightly thickened, being careful not to let mixture curdle.Remove from heat and add vanilla and margarine, mixing until smooth. Pour through sieve to strain out lumps.Place plastic wrap directly over filling; set aside to cool. Add coconut extract and half the coconut to the cooled pie filling. Pour filling into pie shell; chill.Spread whipped cream over pie, mounding in center. Sprinkle with remaining coconut.