Coconut Cream Pie

Coconut Cream Pie

Rich, creamy and luxurious.  

Prepare pie crust.  In a saucepan, combine sugar, flour, cornstarch and salt.  Add in milk.  Cook over medium-high heat  while stirring until thick and bubbly.  Reduce heat.  Cook and stir for 2 more minutes.  Remove from heat.

Beat eggs in a separate bowl.  Slowly add about 1 cup of hot mixture into eggs.  Return all to saucepan.  Cook and stir over medium heat until just before boiling.  Reduce heat and cook/stir for 2 more minutes.  Be sure not to boil.  Remove from heat.

Add in 1 cup coconut, butter, Real Spices Pure Vanilla Extract and Real Spice Coconut Extract.

Pour into pie shell and sprinkle with remaining coconut.  Chill for several hours before serving.


  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • pinch of salt
  • 3 cups whole mike
  • 3 large eggs
  • 1 1/2 cups sweetened shredded coconut, tasted and divided
  • 1 tablespoon butter
  • 1 1/2 teaspoon Real Spice Pure Vanilla Extract
  • 1 teaspoon Real Spices Coconut Extract
  • 1 prepared pie crust

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