Easy Old Fashioned Coconut Cream Pie

This is an historic original recipe that has been in or household for over 35 years now!
It is exceedingly easy and it tastes higher than any shop offered pie..EVER

INGREDIENTS

For the pie crust

• 2 half of cups flour
• 1 tsp salt
• 1 cup of bloodless butter reduce into small cubes
• 1/4 of a cup ice water

For the coconut filling

• 1/3 cup flour
• 2/3 cup sugar
• 3 cups of entire milk
• 1/3 tsp salt
• 1 cup sweetened satisfactory coconut
• 3 barely crushed more giant egg yolks
• 4 tablespoons of butter
• 2 tsp vanilla extract

For Whipped cream

• 1 cup whipping cream
• 1 tsp vanilla extract
• 3 Tablespoons confectioners sugar powdered sugar

FOR THE EVEN EASIER METHOD

1 premade pie crust
2 packing containers 3.4 oz every instantaneous Coconut Cream pudding mix
2 cups of total milk
1 cup shredded coconut
1 eight oz bathtub Cool Whip Free, thawed
About half cup toasted coconut

OLD FASHIONED METHOD INSTRUCTIONS

1. In Large bloodless bowl, add the bloodless butter into the flour and add the salt until combination and hand mix, however NOT till smooth, it need to nonetheless be blended nicely however lumpy nonetheless with the bloodless butter nonetheless showing.
2. Pour the ice water over the mixture, use a fork till dough starts to form, do NOT over mix.
3. Divide the dough into two equal sections then flatten into two rounds, then area in the fridge to relaxation for about a 1/2 an hour.(this makes two pie crusts, you can keep for some other pie or freeze)
4. Remove from the fridge and area in the backside of a 10 inch pie plate, reduce off any excess.
5. Bake solely the crust at 400F for 10 – 14 minutes OR till golden brown.
6. Allow to cool COMPLETELY earlier than including your filling

OLD FASHIONED METHOD FOR COCONUT CREAM FILLING

1. Heat the milk on the range or in the microwave till nearly boiling, you favor it VERY hot
2. In a medium saucepan mix the flour, sugar, salt and the coconut and mix.
3. Once mixed, slowly commence including the ALMOST BOILING 1 cup of milk into the combination whilst whisking continuously as you pour.
4. Keep on a low heat, then as you see the filling begin to thicken, start including the 2d cup of the HOT milk persevering with to stir continuously till it starts offevolved to re-thicken.
5. Repeat this for your last cup of HOT milk, take into account to stir it CONSTANTLY till it thickens for the 1/3 time.
6. Remove from the heat
7. In a medium bowl have your three eggs that are barely overwhelmed and pour your coconut combination onto the crushed egg yolks, whilst STILL whisking constantly.
8. Cook collectively for about two minutes or till it begins searching like a ‘pudding’ then get rid of from heat, it need to be hot, nearly boiling, however cautious now not to burn it!
9. Stir in the four tablespoons of butter and the vanilla extract.
10. Allow to cool on the counter at least 30 minutes earlier than pouring into your pie crust
11. (if you selected to use a pre-made DRY pie crust, you do no longer want to wait to pour, if you used a pillsbury one, wait the 30 minutes)
12. Chill the pie absolutely in the fridge for at least three hours earlier than including the whipped topping

OLD FASHIONED METHOD TOPPING- can be used on either

1. Combine the whipping cream, powdered sugar and vanilla extract and beat well
2. Spread on pinnacle of the fully-cooled coconut cream filling. (i used a pastry bag to make exceedingly peaks)
3. Garnish with toasted coconut
4. ENJOY!

EASY METHOD

1. In a giant bowl whisk each pudding mixes, milk and 3/4 container of the cool whip/whipped topping till thick and creamy
2. Fold in the shredded coconut till combined.
3. Pour into the organized pie crust.
4. Spread cautiously with last Cool Whip (use a piping bag for less complicated utility and prettier peaks) then pinnacle with toasted coconut.
5. Refrigerate for 5 hours or till firm.
6. ENJOY!

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