Coconut Cream Pie

1. 1

   Bake pie shell according to package or recipe directions.

2. 2

   Let cool.

3. 3

   In saucepan, heat milk and coconut over medium heat until steaming.

4. 4

   In large bowl, whisk 1/2 cup of sugar (or Splenda) with cornstarch; whisk in eggs until blended.

5. 5

   Gradually whisk hot milk mixture into egg mixture in thin, steady stream.

6. 6

   Return to saucepan.

7. 7

   Cook over medium heat, whisking constantly until thickened to pudding consistency.

8. 8

   Transfer to bowl; stir in vanilla (or Coconut extract).

9. 9

   Place plastic wrap directly on surface; refrigerate until cool.

10. 10

    In bowl, using electric mixter, whip whipping cream with remaining sugar (or Splenda) to soft peaks.

11. 11

    Set aside 1 1/2 cups whipped cream aside.

12. 12

    Fold remaining cream into cooled filling; spread into pie shell.

13. 13

    Using piping bag with star tip, garnish top with reserved whipped cream- or just spread with a spoon.

14. 14

    Sprinkle with toasted coconut.

15. 15

    Refrigerate for 1 hour or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.