Coconut Cream Pie VI

Coconut Cream Pie VI

78

"A rich, wonderful dessert. Garnish each slice with whipped cream if you like. You can use nonfat milk in this recipe to cut down on calories a little."

Ingredients

{{adjustedServings}} servings 307 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. In a large saucepan, combine sugar, cornstarch, and salt. Mix well, then slowly whisk in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
  2. Stir butter or margarine and vanilla extract into mixture. Add shredded coconut and mix thoroughly. Pour immediately into pie shell. Chill at least 2 hours before serving. Garnish with whipped cream.
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Reviews

78
  1. 89 Ratings

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This is a great coconut CUSTARD pie....but maybe I am missing something.....but a Coconut CREAM pie is different. We enjoyed this, but I was looking for the cream pie, not the custard. Just an f...

This was a pretty good coconut cream pie recipe. I followed the recipe as it was written with the exception of two things: putting toasted coconut on top, and adding a little bit of water to the...

This pie was wonderful. I asked my husband to rate it on a scale of 1 to 10 and he gave it a 10. He's very picky and said this pie tastes just like any bakery. I didn't change a thing to the rec...