MOUNDS COCONUT CREAM PIE
I got this recipe off of a package of Mounds coconut. This creamy pie is a delicious way to satisfy your coconut cravings!
Provided by Harley Seashell Pri
Categories Dessert
Time 13m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Combine the first 6 ingredients in a saucepan.
- Slowly bring to a boil whisking constantly.
- Continue to boil for 1 minute.
- Remove from heat.
- Stir in butter, vanilla, and coconut.
- Pour into prepared crust.
- Cover with plastic wrap and chill for at least 8 hours in the fridge.
MOUNDS TRADITIONAL COCONUT CREAM PIE RECIPE - (4.1/5)
Provided by AzWench
Number Of Ingredients 12
Steps:
- In medium saucepan, stir together sugar, cornstarch, flour and salt. Add eggs; stir until mixture is smooth. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add coconut, stirring to blend. Pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours. Just before serving, spread with whipped cream. Top with toasted coconut. Cover; refrigerate leftover pie. TO TOAST COCONUT: Heat oven to 350 degrees. Spread coconut in thin layer in shallow baking pan. Bake 5 to 10 minutes, stirring occasionally, until light golden brown.
OLD FASHIONED COCONUT CREAM PIE
This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
Provided by Carol H.
Categories Desserts Pies No-Bake Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g
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