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Coconut Cream Pie VII

Coconut Cream Pie VII

BUCHKO

This pie uses evaporated milk for added richness.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat.
  2. Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan.
  3. Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract.
  4. Pour mixture into baked pastry shell. Chill at least 3 hours before serving.
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Reviews

CAREN
22
12/2/2004

This is the best coconut cream pie I have ever eaten. I modified it with Splenda instead of white sugar (increase it to 1 cup, I used unsweetened coconut, and no sugar whipped topping. No one could tell the difference it was wonderful.

Brenda Adkins Wright
18
11/17/2010

My husband requested a coconut cream pie for his birthday. I found this recipe and added a meringue topper. His comment to me was "You outdid yourself with this pie". I will be making this recipe again! Definate hit.

LisaOutNAbout
13
11/20/2004

Very good, but I turned the heat up a smidge from the low setting; too much stirring. My husband loved it!