Easy Coconut Cream Pie

recipe and image from here



Ian noticed we had a chocolate pie crust in our food storage,
and thought we should make a coconut cream pie.
We'll see how they taste together.

Easy Coconut Cream Pie 

3/4 c. sugar
3 T. all-purpose flour
1/8 t. salt
3 c. whole milk
3 large eggs, beaten
1-1/2 c. sweetened shredded coconut, toasted, divided
1 T. butter
1-1/2 t. vanilla extract
1 pastry shell (9 inches), baked

1. In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

2. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla.

3. Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving. 

Yield: 8 servings.

Recipe Notes:
Put the lime in the coconut by stirring in 1 teaspoon grated lime peel after removing sugar mixture from the heat.
This filling is super easy and delicious in a graham cracker crust.

Dee's notes:

I followed the changes in a recipe comment and replaced 1T. of flour with cornstarch. Also, I separated the eggs and made a meringue with the whites and a little sugar. Finally I carefully browned the meringue with a little coconut on top. And if that wasn't enough, I didn't have whole milk, so used 2%, didn't have enough sweetened coconut, so used some unsweetened. Scott thought I was turning into his mom with substitutions. That would be a compliment!!!