This week I made a sort of from scratch Coconut cream pie, and it is delicious! ( If you don’t count the Cool Whip, it’s from scratch )
It took a little bit of time but it was SO worth it! I LOVE coconut anything!
Wait until you see what I’m making for Father’s day dessert!
These are the ingredients I started with. And some Cool Whip to top it.
First thing I did was to make the crust. I mixed together the oatmeal, flour and brown sugar together with the melted butter and then pressed the oatmeal mixture into my prepared pie plate.
Next I heated the milk up until it was just about boiling. I did this in the microwave for about 5 minutes.
I put the 3 egg yolks into a small bowl and whisked them to slightly beaten.
I mixed together the sugar, flour, salt, coconut and one cup of the hot milk in a large pot.
On medium heat I started cooking, and stirring constantly, the milk mixture. I stirred until it started to thicken, then added the rest of the milk, one cup at a time, again stirring constantly between each addition of milk until it has a pudding like consistent.
Add the beaten eggs and return the pot to the stove on medium heat. Heat and continue stirring for 2 minutes.
Remove from heat and add the butter and vanilla.
Pour into prepared pie crust and chill for at least 3 hours.
While it’s chilling, pour about 1/2 cup of the coconut into a foil lined pan and bake at 375 for 3 to 5 minutes until browned.
Once chilled, I topped it withthe Cool Whip and then the toasted coconut.
Coconut Cream Pie with Oatmeal Crust
Preparation time : 30 minutes Cook Time : 20 minutes Servings : 8
- 1/2 cup flour
- 2/3 cup sugar
- 3 cups of milk
- 1/3 tsp salt
- 1 cup sweetened fine coconut
- 3 slightly beaten extra large egg yolks
- 4 tablespoons of butter
- 2 tsp vanilla extract
- 1 Cup Oatmeal
- 1/3 cup flour
- 1/2 cup brown sugar
- 1/2 cup melted butter or margarine
- 2 cups Cool Whip