Coconut Cream Pie

In a discussion with friends, we were talking about coconut cream pie and how it was a childhood favorite. Recently I read about vintage recipes from the 1940's and saw this recipe for coconut cream pie. It was from Taste of Home magazine and they said it was easy and worth making again. Many recipes from our youth are meant to stay there but this one is an exception. Enjoy!

Easy Coconut Cream Pie

This is my own recipe for a pie that I make often. It's been a family-favorite dessert since the '40s,
when I made several of these pies to serve a threshing crew of 21 men!
—Vera Moffitt, Oskaloosa, Kansas
Total Time Prep: 20 min. + chilling Makes 8 servings
Ingredients
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups whole milk
3 large eggs, beaten
1-1/2 cups sweetened shredded coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
Directions
In a medium saucepan, combine sugar, flour, and salt. Stir in milk;
cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes longer.
Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs.
Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat;
cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter,
and vanilla.
Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving.

Test Kitchen Tips
This filling is super easy and delicious in a graham cracker crust.
Nutrition Facts
1 piece: 376 calories, 18g fat (11g saturated fat), 84mg cholesterol, 249mg sodium,
47g carbohydrate (32g sugars, 1g fiber), 7g protein.