Old fashioned Coconut Cream Pie Recipe
Ingredients
- 1 package (5 oz.) Jell-O Vanilla Pudding and Pie Filling
- 3 1/4 cups milk
- 3 tablespoons sugar
- 1 egg slightly beaten
- 2 tablespoons butter
- 1 1/2 cups (about) Baker's Angel Flake Coconut
- 1 baked 9-inch pie shell cooled
- Whipped cream
Directions
- Combine pie filling mix, milk, sugar, and egg in saucepan. Blend well. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in butter and 1 cup of the coconut.
- Cool about 5 minutes, stirring once or twice. Pour into pie shell. Cover surface with wax paper. Chill at least 3 hours. Remove paper and garnish with whipped cream. Sprinkle with remaining coconut.