Coconut Cream Pie  III

Coconut Cream Pie III

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"This was the most requested pie for our church suppers way back when!"

Ingredients {{adjustedServings}} servings 278 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Mix together sugar, flour, and nutmeg. Beat in eggs. Add milk and butter or margarine, and stir. Stir in coconut. Pour filling into unbaked pie shell.
  2. Bake at 425 degrees F (220 degrees ) for 25 minutes.
Tips & Tricks
Grandma's Egg Custard Pie

This sweet and creamy custard pie was a blue ribbon winner.

Whipped Coconut Cream (Vegan Whipped Cream)

Dairy-free whipped cream made with coconut milk.

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Reviews 18

  1. 18 Ratings

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elinor3
4/2/2009

I thought this recipe was very good! I omitted the nutmeg and topped it with a light and fluffy meringue before topping it with toasted coconut. Delish! I will definitely make it again.

Dave's wife
7/15/2009

I think this is an execellent recipe. I made the recipe as written and it came out as perfect as any pie I have ever made. It didn't have any leftovers, and people asked for the recipe. Super easy to make!

ampstrygrl
11/10/2005

i found this very runny and had to throw it away...i wasn't sure if the instructions were too vague, if the measurements were off or what the problem was, but i baked it an extra 20 minutes and it still didn't congeal properly