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Coconut Cream Pie Recipe

Ingredients

2 1/2 cups milk

3/4 cup white sugar

1 1/4 cups vegetable oil

3 eggs

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups cream cheese, softened

1/2 cup butter

1 cup chopped pecans

2 tablespoons unsalted butter, melted

1 1/2 cups chopped strawberries

1/2 cup chopped blueberries

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pies crusts.

Place the milk in a medium saucepan over medium heat. Bring mixture to a boil and quickly bring mixture to a boil. Reduce heat to low and simmer, stirring occasionally, for 3 minutes. Reduce heat to low and let milk heat for 1 minute, stirring occasionally, using a whisk, until temperature of milk reaches desired consistency.

Beat together the sugar, oil, eggs, anise, cinnamon, salt, cream cheese and pecans. Beat in the butter, sugar mixture, pecans and strawberries.

Remove from heat and stir into milk mixture. Pour mixture into pastry shell. Cover and chill for 2 hours, or until set before cutting into squares.