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Coconut Cream Pie VIII Recipe

Ingredients

1 (9 inch) prepared graham cracker crust

2 1/3 cups milk

2 eggs

1 teaspoon vanilla extract

2 cups flaked coconut

1/4 cup butter

1 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon grated lemon zest

1/4 teaspoon salt

3 tablespoons lemon juice

Directions

In a medium saucepan, combine milk, eggs, vanilla extract and coconut. Heat over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil 2 minutes, stirring constantly. Remove from heat.

Pour butter, sugar, cinnamon and lemon zest into a small bowl. Stir into coconut mixture, mix well. Pour mixture into pie crust. Chill in refrigerator at least 2 hours. Preheat oven to 450 degrees F (230 degrees C).

Bake in preheated oven for 45 minutes. Remove pie from oven and let cool on a wire rack. Serve cold, or at room temperature.