Fresh Coconut Cream Pie

Oxmoor House
one 9-inch pie


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1 cup sugar
2/3 cup cornstarch
1/4 teaspoon salt
1 quart milk
4 egg yolks
2 tablespoons butter
1 1/2 teaspoons vanilla extract
1 cup finely chopped fresh coconut, divided
1 baked (9-inch) pastry shell
1/2 cup whipping cream
1 teaspoon powdered sugar


Combine sugar, cornstarch, and salt in a heavy saucepan; stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth.

Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat; add butter and vanilla. Cool. Stir 2/3 cup coconut into cooled filling. Pour filling into pastry shell; chill overnight.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over pie: sprinkle with remaining coconut.

Created date

February 2010