Coconut Cream Pie
Courtesy of Mr. Food Test Kitchen 8 Servings • 20 Min. Cook Time • 6 Hr. Chill Time| Ingredients |
|---|
| 1 rolled refrigerated pie crust (from a 14.1-ounce package) |
| 2 c. milk |
| 3 eggs |
| 1 c. sweetened flaked coconut |
| 1/2 c. sugar |
| 6 Tbsp. all-purpose flour |
| 1 Tbsp. butter |
| 1 tsp. vanilla extract |
| 1/8 tsp. salt |
| 2 c. frozen whipped topping, thawed |
Directions:
1. Unroll 1 pie crust, press into 9-inch pie plate, and flute edges. Bake pie shell according to package directions; let cool.
2. In a medium saucepan over medium heat, whisk together remaining ingredients except whipped topping. Cook 5 to 7 minutes, or until thickened. Pour into pie shell.
3. Chill at least 4 hours, or until set.
4. Spread whipped topping over pie and serve, or cover and keep chilled until ready to serve.
Recipe and Image from the Mr. Food Test Kitchen
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