Coconut Cream Pie with White Chocolate


2 cups milk
1/2 cup sugar
1/4 cup sifted flour
1 tsp kosher salt
3 egg yolks
2 tbs unsalted butter, softened
2 tsp pure vanilla extract
1 cup flaked coconut
1 9 inch pastry shell or graham cracker crust
whipped cream and toasted coconut
white chocolate ribbons for garnish
Coconut cream pie is an American favorite with a melt in your mouth deliciousness! Makes 1  9″ inch pie.


  • Scald 1 and 1/2 cups of milk.
  • Put 1/2 cup of milk, sugar, flour and salt into a food processor or blender and mix until smooth.
  • Remove feeder cap and add the scalded milk gradually and process for a few seconds.
  • Pour mixture into a sauce pan and bring to a rapid boil, stirring constantly.
  • Remove  from heat then put eggs in container and blend for a few seconds.
  • Gradually add the cooked mixture  and blend until smooth.
  • Add to sauce pan, stir and cook over low heat for about 3 minutes.
  • Remove from the heat and stir in butter, vanilla extract and coconut.
  • Pour into a baked pastry or crumb crust.
  • Chill until firm.




30 min


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