Coconut Cream Pie - Kraft Recipes Top
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Coconut Cream Pie

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  • *** What do you add the 1/4 cup of toasted coconut and 3/4 cup of flaked coconut
  • Preheat oven to 350°F. Bake coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
  • Combine Splenda Granular, cornstarch and salt in a heavy saucepan, mixing well. Gradually whisk milk into Splenda mixture. Cook over medium heat, whisking constantly until thickened and bubbly. Remove from heat.
  • Beat egg yolks until thick and pale. Gradually whisk 3/4 cup of hot custard mixture into yolks; add to remaining hot custard mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in butter and flavorings.
  • Immediately pour filling into crust.
  • Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm.


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