Mounds Traditional Coconut Cream Pie Recipe 415

MOUNDS TRADITIONAL COCONUT CREAM PIE RECIPE - (4.1/5)

Steps:

• In medium saucepan, stir together sugar, cornstarch, flour and salt. Add eggs; stir until mixture is smooth. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add coconut, stirring to blend. Pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours. Just before serving, spread with whipped cream. Top with toasted coconut. Cover; refrigerate leftover pie. TO TOAST COCONUT: Heat oven to 350 degrees. Spread coconut in thin layer in shallow baking pan. Bake 5 to 10 minutes, stirring occasionally, until light golden brown.

MAMA'S MOUNDS BAR PIE

Steps:

• 1. Preheat oven to 300' F. (Seriously, 300 degrees.)
• 2. Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk. Fold in chocolate and coconut.
• 3. Pour in unbaked deep dish pie crust and bake for 1 hour.
• 4. Cool in fridge for 24 hours. Enjoy!

COCONUT CREAM PIE

Steps:

• In a saucepan, mix sugar, flour or cornstarch and salt; gradually stir in milk; over medium heat, cook, stirring until bubbling; cook 2 minutes; remove from heat.
• Temper eggs by slowly adding a moderate amount of cooked mixture to them while stirring; pour back into saucepan.
• Cook another 2 minutes, stirring constantly; remove from heat; stir in butter, vanilla and 1 cup coconut.
• Pour into cooled pie shell and cool; top with whipped topping.
• Place 1/3 cup coconut on baking sheet and bake at 350° until lightly toasted, 5-8 minutes; sprinkle on whipped topping.

MOUNDS COCONUT CREAM PIE

Steps:

• Combine the first 6 ingredients in a saucepan.
• Slowly bring to a boil whisking constantly.
• Continue to boil for 1 minute.
• Remove from heat.
• Stir in butter, vanilla, and coconut.
• Pour into prepared crust.
• Cover with plastic wrap and chill for at least 8 hours in the fridge.