The absolute best! A creamy, old-fashioned coconut cream pie recipe that this avid baker has used for over 30 years. I have never tasted a better recipe.
You can freeze coconut cream pie, but it’s best to freeze it before you add the whipped topping. If you plan to freeze the pie, go ahead and bake the pie in an aluminum pan. Wrap the whole thing in a layer of storage wrap, then in a layer of aluminum foil.
Freeze for up to three months. Thaw in the refrigerator overnight, then top with the whipped topping and coconut flakes before serving.
Ingredients:
1 c milk
1 c sweetened, flaked coconut
1 c light cream
1/2 c sugar
2 Tbsp corn starch
2 eggs, separated
1 tsp vanilla
1 pie crust.
8 oz whipped cream
HOW TO MAKE:
1. Bake pie crust according to directions on package and cool completely.
2. Place milk and light cream in a double boiler. Add sugar and bring to a boil.
3. Add 2 Tbsp. cold water to corn starch. Stir well.
4. In a bowl beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well.
5. Add egg mixture to the milk mixture in the double boiler.
6. Cook for 5 minutes, stirring constantly.
7. Remove from heat. Add vanilla and coconut. Stir. Let stand 30 minutes.
8. Pour into prepared crust. Cover with plastic wrap and chill 30 minutes or until set.
9. Remove plastic wrap. Cover with whipped cream.
Makes 16 ( each one = 3WW SP = 2 points +)