Coconut Cream Pie

Serves: 7
Total Calories: 134


1/3 cup sugar
3 tablespoons flour
1 tablespoon cornstarch
1/4 teaspoon salt
1/3 cup dry milk powder non-instant, or 1/2 cup instant
1 egg
1 tablespoon butter
1 teaspoon vanilla extract or coconut extract
1/2 cup coconut - shredded
1 frozen pie crust 9", baked


In a medium saucepan, bring 1-3/4 cup water to a boil. Mix the dry ingredients together and beat into the boiling water. Beat the egg in a separate bowl. Add some of the hot mixture to the beaten egg and stir until blended. Add the egg mixture to the remaining hot mixture and bring to a boil, stirring constantly. Boil for 1 minute or until pudding thickens. Stir in the butter, vanilla, and coconut. Pour into prepared pie crust and chill. Serve with whipped cream, if desired. Serves 6-8.

Nutritional Facts:

Serves: 7
Total Calories: 134
Calories from Fat: 49

This Coconut Cream Pie recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.

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