How To Make Sara Lee’s Coconut Cream Pie Recipe
A delicious coconut cream pie, perfect for any occasion.
Serves:
Ingredients
- 1 pie crust
- 1 cup shredded sweetened coconut
- 2 cups whole milk
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 3 egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Whipped cream, for topping
Instructions
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Preheat oven to 350°F.
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Bake pie crust according to package instructions.
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Toast the coconut in the oven for 5-7 minutes, stirring occasionally, until golden brown.
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In a saucepan, whisk together the milk, sugar, flour, and salt until combined.
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Add the egg yolks and whisk until smooth.
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Cook the mixture over medium heat, stirring constantly, until thickened.
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Remove from heat and stir in the butter, vanilla extract, and toasted coconut.
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Pour the mixture into the prepared pie crust and refrigerate for at least 2 hours before serving.
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Top with whipped cream and additional toasted coconut, if desired.
Nutrition
- Calories : 644kcal
- Total Fat : 35g
- Saturated Fat : 21g
- Cholesterol : 178mg
- Sodium : 304mg
- Total Carbohydrates : 75g
- Dietary Fiber : 3g
- Sugar : 46g
- Protein : 8g
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