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Old-Fashioned Coconut Cream Pie

 Old-Fashioned Coconut Cream Pie
After their wedding in a small country church, our daughter Angela and her husband, Lonnie Robertson, were driven to the reception in a horse-drawn wagon—along the same route that Angela's great-grandparents took in the 1800s! Later, the guests raved over luscious desserts like this old-fashioned pie.
6-8 ServingsPrep: 10 min. + chilling Cook: 10 min. + cooling


  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 egg yolks, beaten
  • 1 tablespoon butter
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup flaked coconut, divided
  • 2 cups whipped cream or whipped topping
  • 1 pastry shell (9 inches), baked


  • In a saucepan, combine sugar, cornstarch, flour and salt; gradually
  • add milk until smooth. Bring to a boil over medium heat. Cook and
  • stir for 2 minutes or until thickened. Remove from the heat.
  • Gradually stir a small amount into egg yolks; return all to the pan,
  • stirring constantly. Bring to a gentle boil; cook and stir for 2
  • minutes. Remove from the heat; stir in butter and vanilla. Cool to
  • lukewarm; fold in 2/3 cup coconut. Pour into pastry shell.
  • Refrigerate until set, about 3 hours. Meanwhile, toast the remaining
  • coconut. To serve, top with whipped cream and sprinkle with toasted
  • coconut. Store in the refrigerator. Yield: 6-8 servings.

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Old-Fashioned Coconut Cream Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.