Coconut Cream Pie in a Shortbread Crust
Creamy coconut pie in a delicious shortbread crust. So easy to make!
Coconut Cream Pie in a Shortbread Crust
Creamy coconut pie in a delicious shortbread crust. So easy to make!
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
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- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/8 teaspoon kosher or sea salt
- 3 cups whole milk
- 3 large eggs, beaten
- 1 1/2 cups flaked coconut, toasted, divided
- 1 tablespoon butter
- 1 1/2 teaspoons vanilla extract
- 1 (9-inch) Shortbread Tart and Pie Crust
Instructions
- Prepare Shortbread Tart and Pie Crust. Set aside.
- In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer.
- Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir for about 2 minutes more (do not boil).
- Remove from the heat; stir in 1 cup coconut, butter and vanilla extract.
- Pour into pie shell; sprinkle with remaining coconut.
- Chill for several hours before serving.
- Refrigerate leftovers.
Notes
Photo credit: a5/dd5da665 Stacy Spensley on Visualhunt / CC BY
