20 MINUTES AND LESS THAN 10 INGREDIENTS!
This is a fail-proof pie. Really. I mean it. If you’re new to this and you need or want to impress anyone, use this recipe. You cannot go wrong. You’ll add the sugar, flour and salt into a saucepan and then you’ll stir in the milk. When it’s thick and bubbly, you’ll drop the heat down and continue to cook and stir for 2 more minutes. Take it away from the heat and then slowly stir in about 1 cup of that into your beaten eggs. Then put the whole thing into the saucepan until it’s about to boil.
You’ll continue cooking on a lower temperature and then remove it from the heat completely. That’s when the coconut, butter and vanilla join the party. Pour it all into your prepared pie shell and then top with the rest of the coconut shreds. It needs to chill a few hours before serving to get that creamy chilly texture to it and don’t forget that any leftovers need to be kept in the refrigerator. See? So easy!
I found this AMAZING recipe on the Taste of Home website. Click the link below to see the site and full recipe for this Easy Coconut Cream Pie.
CLICK HERE FOR RECIPE
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