The Best Coconut Cream Pie

"This was my grandmother's recipe and the dessert my husband likes best."
 
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Ready In:
30mins
Ingredients:
14
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • Heat oven to 350. Mix crackers crumbs, sugar and butter in 9" pie pan; press to sides and bottom. Bake for 10 minutes. Set aside to cool. Spread 1/4 cup coconut over cookie sheet, bake for about 5 minutes, stirring occasionally until lightly toasted. Set aside.
  • In saucepan, combine sugar, cornstarch and salt. Blend milk and egg yolks; stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boild. Boil and stir 1 minute. Remove from heat, blend in butter, vanilla and 3/4 cup coconut.
  • Immediately pour into cooled pie crust, press plastic wrap over top and refrigerate for at least 2 hours.
  • Just before serving, beat whipping cream and powdered sugar until stiff, spread over pie. Sprinkle toasted coconut over the top.

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RECIPE SUBMITTED BY

I am a semi retired grandma - I earn my living babysitting my grandson and baking goodies to sell at Farmer's Markets, Craft Bazaars, etc. I enjoy music, gardening, camping, fishing and cooking.
 
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