Paula'S Coconut Cream Pie Recipe

Name: Paula'S Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups milk; 4 egg yolks; 1 cup sugar; 1/4 teaspoon salt; 3 tablespoons cornstarch; 1 teaspoon vanilla; 3 tablespoons butter; 1 cup shredded coconut; 9 inches pie crusts; whipped cream (to garnish)

Servings: persons

1
Heat 2 1/2 cups milk in a saucepan.
2
Beat the egg yolks with the remaining 1/2 cup milk.
3
Mix the sugar, salt and cornstarch. Add this mixture to the egg and milk mixture.
4
Take 1/4 cup of the heated milk and add to the egg mixture., then add this mixture to the rest of the heated milk. Cook over medium heat, stirring constantly, for about 10 minutes, until thick. Remove from heat.
5
Add the vanilla and butter and stir. Fold in the coconut. Pur into baked pie crust.
6
Let cool. When ready to serve, top with whipped cream.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups milk, 4 egg yolks, 1 cup sugar, 1/4 teaspoon salt, and more.

Yes, Paula'S Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paula'S Coconut Cream Pie

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