Coconut Butter Cream Pie Recipe
Easter Recipes from Razzle Dazzle Recipes
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Coconut Butter Cream Pie

1 pie crust, 9", lightly baked
2 eggs
1/4 cup sugar
1 tablespoon flour
1/8 teaspoon salt
1 tablespoon butter, melted
1 1/2 teaspoons vanilla
1 cup light corn syrup
1 cup milk
1 1/3 cups flaked coconut
ground cinnamon

Preheat oven to 350F. Roll out pastry & line a 9" pie pan. Prick the pastry all over with a fork and bake for 6-8 minutes, check to make sure bubbles aren't forming, if they are, lightly stab them with a fork to deflate. Remove from oven & cool on a wire rack.

In a large mixing bowl, beat the eggs until they are broken up. In a small bowl, combine the sugar, flour, and salt and gradually add to the eggs. Add the butter, vanilla & corn syrup and combine; do not overmix. With a mixing spoon, stir in the milk and coconut. The mixture should not be too bubbly.

Pour the coconut mixture into the pre-baked pie shell and sift cinnamon on the top. Bake for 45-50 minutes, or until the pie is still a bit shaky, puffy in the middle, but not completely firm. Remove from the oven & put on a wire rack to cool completely before serving.

The filling for this pie can be made 2-3 days in advance and refrigerated. Just stir to recombine ingredients & pour in pie shell. That makes it nice so the crust doesn't get soggy.

 

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