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Cook'n with Betty Crocker 
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Orange Kist Coconut Cream Pie |
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Serves: 8 Print this RecipeEugenia Ward - Amherst, Wisconsin Bake-Off®" Contest 34, 1990 Prize Winner This contestant developed her recipe as an updated coconut pie. But it will remind you of eating an orange-flavored ice cream treat. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 1 cup sugar 3 tablespoons cornstarch 1 cup water 1/4 cup orange juice 1/4 cup margarine or butter 1 tablespoon grated orange peel 3 eggs yolks 1/2 cup coconut, toasted* 1/2 cup dairy sour cream 1/2 cup whipping cream, whipped TOPPING 1/2 cup whipping cream 2 tablespoons powdered sugar 1/4 cup coconut, toasted* 2 tablespoons sliced almonds, toasted** Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely. In medium saucepan, combine sugar and cornstarch; mix well. Stir in water, orange juice, margarine, orange peel and egg yolks. Cook over medium heat about 5 minutes or until mixture thickens and boils, stirring constantly. Cover surface with plastic wrap. Refrigerate until just cool, about 1 hour. Stir in 112 cup toasted coconut and sour cream. Fold in whipped cream. Spoon into cooled baked shell. In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Spread over filling. Garnish with 1/4 cup toasted coconut and almonds. Refrigerate 1 to 2 hours. Store in refrigerator. TIPS: *To toast coconut, spread on cookie sheet; bake at 375°F. for about 5 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on MEDIUM for 5 to 8 minutes or until light golden brown, tossing with fork after each minute. **To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 10 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 5 to 7 minutes or until light golden brown, stirring frequently. Nutrition Per Serving: Calories 490; Protein 4g; Carbohydrate 46g; Fat 32g; Sodium 220mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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