Photos of Furr’s Cafeteria’s Coconut Cream Pie Recipe
How To Make Furr’s Cafeteria’s Coconut Cream Pie
Smooth and creamy coconut filling in a flaky crust, topped with whipped cream and toasted coconut.
Serves:
Ingredients
- 1 9-inch pre-baked pie crust
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 4 egg yolks
- 1 cup sweetened shredded coconut
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 cup toasted coconut flakes
Instructions
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In a large saucepan, whisk together sugar, cornstarch, and salt.
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Gradually whisk in milk until smooth.
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Whisk in egg yolks until combined.
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Cook over medium heat, whisking constantly, until mixture thickens and boils.
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Reduce heat and continue to cook, whisking constantly, for 2 minutes.
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Remove from heat and stir in sweetened coconut and vanilla.
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Pour filling into pre-baked pie crust and refrigerate for at least 2 hours.
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In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
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Spread over chilled pie and sprinkle with toasted coconut flakes.
Nutrition
- Calories : 666kcal
- Total Fat : 43g
- Saturated Fat : 26g
- Cholesterol : 242mg
- Sodium : 402mg
- Total Carbohydrates : 65g
- Dietary Fiber : 3g
- Sugar : 43g
- Protein : 10g
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