Blackberries add fresh, bright flavor to the rich and decadent coconut cream. Top with whipped cream for impressive presentation.
Coconut Cream and Blackberry Pie
- Prep Time 30 min
- Total 2 hr 30 min
- Ingredients 10
- Servings 12
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups half-and-half
- 4 egg yolks
- 3 tablespoons butter
- 1 cup flaked coconut
- 1 teaspoon vanilla
- 3 cups fresh blackberries
- Sweetened whipped cream or frozen (thawed) whipped topping, if desired
Instructions
-
Step1Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack.
-
Step2Meanwhile, in heavy 2-quart saucepan, mix sugar and cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, coconut and vanilla. Press plastic wrap on surface of custard to prevent tough layer from forming on top; refrigerate 30 minutes.
-
Step3Spoon custard in baked pie crust. Top with blackberries and whipped cream. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.
Nutrition
270
Calories
16g
Total Fat
3g
Protein
28g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 9g
- 46%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 28%
- Sodium
- 150mg
- 6%
- Potassium
- 140mg
- 4%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 13g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 6%
- 6%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
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Pillsbury Kitchens
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