If you are looking for the perfect summertime dessert that is quick, easy and refreshing, then you have found it! This is my new go to dessert for the warmer months.
3/4 cup sugar
2 1/2 Tablespoons of all-purpose flour
1 1/2 cups milk
3 egg yolks
2 Tablespoons of butter , cut up
1 cup sweetened flaked coconut
1 tsp vanilla (use half in the pie and half in the whipped topping)
1 baked pie shell
1 cup whipping cream
1/4 powdered sugar
toasted coconut to garnish
Combine sugar and flour in heavy saucepan. Whisk together milk and egg yolks. Gradually whisk egg mixture into sugar mixture and bring to a boil over medium heat, whisking constantly. Boil 3 minutes or until thickened and remove from heat.
Stir in butter and 1 cup of coconut, and 1/2 tsp vanilla. Cover and let stand for 30 minutes. Spoon custard into prepared crist and chill for 30 minutes.
Meanwhile, beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar and remaining vanilla, beating until soft peaks form. Spread over pie filling and top with toasted coconut. Store in refrigerator and enjoy!
My mom had a birthday a few weeks ago so my sister-in-law and I planned a little after school party with the grandkids. They requested that I make this pie and it was an event finally getting it to the birthday celebration. I had made one right when I woke up and then as I left to head over to my mom’s, I left it on the counter! The one thing I was supposed to bring, Ugh! So instead of driving 40 minutes home to get the one I already made, I sent Zach to the store to grab a crust. He came back with a graham cracker one. I was like, “Zach, How many times have you eaten this pie!!! It is a regular crust! Go back to Kroger!” So he went and got the right one and then came back and looked and mom had one in her fridge. Bless him for putting up with me but thankfully the pie was finished in time.