Rating: 4.5 stars
422 Ratings
  • 5 star values: 336
  • 4 star values: 62
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 8

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Recipe Summary

cook:
30 mins
additional:
4 hrs
total:
4 hrs 55 mins
prep:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.

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  • Place a strainer over a clean mixing bowl; set aside.

  • Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.

  • Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Nutrition Facts

399 calories; protein 6.9g; carbohydrates 51.1g; fat 18.8g; cholesterol 121.2mg; sodium 293.4mg. Full Nutrition
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