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Coconut Cream Pie with Pat N Pan Crust

List of Ingredients




This is my favorite pie. The crust recipe is so easy as you do not have to roll it out. Just pat it in a pie pan. No mess!!! I have taken this to many dinners at our church and everyone wants the recipe or asks me to bake them a pie! I hope you enjoy it!

Crust-- 1 1/2 c. flour
1/2 c. crisco oil
2 T. milk
2 T. sugar
1 tsp. salt


Coconut cream pie filling
2 c. milk
1/3 c. flour
1/4 tsp. salt
3 eggs
3/4 c. sugar
1 tsp vanilla
2 T. butter
1 1/3 c. coconut

Cool whip or whipped cream for topping.

Recipe



Crust
1.Mix well in a mixing bowl with a fork until it forms into a ball.
2.Pat into a 9 inch pie pan.
3.Bake at 425 degrees 12 to 15 minutes.
4.Cool and add filling!


PIE FILLING

1. Scald 1 1/2 c. milk. Stir flour and salt into remaining 1/2 c. milk. Add mixture to hot milk. Cook, stirring frequently for 20 minutes.

2. Beat eggs with sugar. Slowly pour into hot mixture. Cook for two minutes.

3. Add vanilla, butter and coconut, after removing from stove. Cool.

4. Pour into bake and cooled pie crust.

5. Top with Cool Whip or whipped cream.

I like to toast about 1/2 cup of coconut under the broiler and sprinkle over pie after the coconut cools.