“This pie uses evaporated milk for added richness.” - by BUCHKO
Ingredients
Adjust Servings
Original recipe yields 1 pie
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 340 cal
- 17%
- Fat
- 16.3 g
- 25%
- Carbs
- 41.7 g
- 13%
Based on a 2,000 calorie diet
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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."
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