Coconut cream pie recipe instructions

In a heavy saucepan, stir together sugar, cornstarch, and salt.

Combine beaten egg yolks and milk, and stir into dry mixture until well-combined.

Place over medium heat and bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat.

Stir in butter, vanilla, and sweetened flaked coconut. Cool to room temperature. Place plastic wrap over the top, making contact with the coconut pie mixture, and chill for 4 hours or more.

Mixture will be thick. Spoon coconut pie mixture into baked, cooled pie crust. Beat whipping cream until foamy. Gradually add confectioner’s sugar, beating until soft peaks (almost stiff peaks) form.

Spread over top of coconut pie filling. Sprinkle with toasted coconut. Cover with plastic wrap and chill until firm. Serve on nice serving plates.

Watch the video below to see how it is made easily… enjoy and don’t forget to share this recipe with your friends 🙂