My mom was a master pie baker. She would make pies throughout the year and they were always sought out by neighbors and friends. The few that I remember vividly are her red raspberry with the lattice crust, whole pie pie and this vanilla cream pie. This is a classic that stands the test of time, always delicious and one that will always receive accolades, it is one that reminds me of my childhood. Enjoy this classic from my mom.
Vanilla Cream Pie with Whipped Cream and Toasted Coconut
Ingredients
- 1` 9-inch pie crust
- FILLING
- 3/4 cup sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 2 1/4 cups milk
- 2 eggs
- 3 tablespoons butter
- 1 1/2 teaspoons vanilla
- whipped cream
- toasted coconut
Instructions
-
Heat oven to 450 degrees. Line 9-inch pie plate with crust, poke the bottom and sides with a fork. Bake pie shell for 9 - 11 minutes or until golden brown. Remove from oven, cool. In a medium saucepan, combine sugar, flour and salt. Beat milk and eggs until smooth and gradually stir into the flour mixture with a wire whisk. Cook over medium-low heat until mixture boils and thickens, stir constantly. Boil slowly for one minute, stir. Remove from heat. Add butter and vanilla, stir until the butter is melted. Pour into cooled pie crust. Place plastic wrap directly on the hot filling (this will prevent a film from forming on the filling). Cool slightly, refrigerate for at least 3 hours before serving. Garnish with whipped cream and toasted coconut.
To toast coconut, bake in a preheated 350 degree oven for 8 - 11 minutes, stir frequently.