Coconut Cream Pie II

Coconut Cream Pie II


"This is one of our very favorite pies."


7 h {{adjustedServings}} servings 500 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together wafer crumbs and melted butter. Press mixture firmly into bottom and sides of a 9-inch pie pan. Bake in preheated oven for 7 minutes. Remove and allow to cool.
  3. Dissolve gelatin in cold milk and set aside to soften.
  4. Beat egg yolks and sugar together, then slowly pour in hot milk while whisking constantly. Cook over medium heat, stirring constantly, until mixture coats a spoon. Remove from heat, then stir in gelatin, followed by almond extract. Chill.
  5. Beat egg whites until stiff. Fold egg whites, whipped cream, and coconut into chilled custard. Pour into pie shell, and sprinkle with additional coconut. Chill 6 hours or overnight before serving.
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  1. 12 Ratings


I made this pie for Christmas and it was the first pie that was gone. My family loved it! I made a regular pie crust and it was very good. I was surpised to find that I had enough mix to make...

This pie is delicious. The two Coconut Cream Pie lovers absolutely fell in lov. I guess I have to make it all the time now!

The recipe turned out great. I made a homemade crust to go with it instead of the graham-cracker crust and it tastes great. Next time, though, I think I will cut way back on the almond flavor. I...