Coconut Cream Pie

Coconut Cream Pie

Courtesy of Mr. Food Test Kitchen 8 Servings • 20 Min. Cook Time • 6 Hr. Chill Time


1 rolled refrigerated pie crust (from a 14.1-ounce package)
2 c. milk
3 eggs
1 c. sweetened flaked coconut
1/2 c. sugar
6 Tbsp. all-purpose flour
1 Tbsp. butter
1 tsp. vanilla extract
1/8 tsp. salt
2 c. frozen whipped topping, thawed


1. Unroll 1 pie crust, press into 9-inch pie plate, and flute edges. Bake pie shell according to package directions; let cool.

2. In a medium saucepan over medium heat, whisk together remaining ingredients except whipped topping. Cook 5 to 7 minutes, or until thickened. Pour into pie shell.

3. Chill at least 4 hours, or until set.

4. Spread whipped topping over pie and serve, or cover and keep chilled until ready to serve.

Recipe and Image from the Mr. Food Test Kitchen

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