Coconut Cream Pie VII12 Reviews
“This pie uses evaporated milk for added richness.” - by BUCHKO
Original recipe yields 1 pie
- 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.
- 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.
- 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.
- Pour mixture into baked pastry shell. Chill at least 3 hours before serving.
Amount Per Serving (8 total)
- 340 cal
- 16.3 g
- 41.7 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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 ..." See moretell the difference it was wonderful."
"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 agai..." See moren! Definate hit."
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