RECIPE # 4520 COCONUT CREAM PIE Monday August 23, 2010
Margaret Kilgore of Lebanon / 1st Place, 2010 Wilson County Fair (TN) Pie Contest
Coconut Cream Pie
1 Pillsbury Pet-Ritz Frozen Pie Crust (Deep Dish)
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon coconut flavoring
2/3 cup flaked coconut
2 small containers whipping cream
6 tablespoons sugar
2 teaspoons vanilla*
For crust: Bake pie shell according to directions of package and let cool.
For filling: Combine sugar, cornstarch and salt in a heavy saucepan or top of double boiler. Add milk gradually and cook stirring constantly, over low heat until mixture thickens and boils. Continue stirring and cook 5 minutes more. Remove from heat; stir part of hot mixture into egg yolks and add to remaining hot mixture in saucepan. Boil for 2 minutes, remove from heat and add butter, vanilla extract, coconut flavoring and flaked coconut. Pour into cooled, baked pie shell. Place plastic wrap directly on surface of pie filling and refrigerate pie until filling is cooled.
For topping: Whip cream with mixer. When it begins to thicken, add sugar and flavorings. Be carefully not to overbeat. Place whipping cream on top of cooled pie and sprinkle with toasted coconut on top. Keep pie refrigerated.
Tip: Refrigerate bowl and beaters before whipping cream. *If you prefer, you can use 1 teaspoon vanilla and 1 teaspoon coconut flavoring.