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Coconut Cream Pie V Recipe


1 (9 inch) unbaked pie crust

1 cup butter

1/4 cup all-purpose flour

1/4 cup packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

2 egg yolks

1 cup milk

1 egg white

1 (16 ounce) can crushed pineapple, drained

1 (16 ounce) container frozen whipped topping, thawed

1 cup flaked coconut

1/2 cup white sugar for garnish

1/4 cup butter

1 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pie pans.

In a large bowl, cream together the 1/2 cup butter and 1/4 cup flour until light and fluffy. Beat in the brown sugar and baking powder. Stir in the egg yolks, milk, and egg white, beat until smooth. Blend in the pineapple, whipping cream, crushed pineapple sugar, whipped topping, coconut, pecans, and salt.

Pour mixture into the prepared pie shells.

Bake at 350 degrees F (175 degrees C) for 25 minutes, or until a toothpick inserted into the center of the pie comes out clean. Let cool in pan for 10 minutes, then remove pan from pans and chill for 1 hour.


aGYLaMaT writes:

⭐ ⭐ ⭐ ⭐

Ivanhoe is a fantastic dessert! You would think after writing 8 reviews it would be a little less popular but it is still very good. Just a tip: spray bowl with non-stick spray when you lift bowl off of plate. or else the bowl will be overwhelming.