Search thousands of recipes reviewed by home cooks like you.

Coconut Cream Pie V

Coconut Cream Pie V

Jackie Smith

Jackie Smith

This is very rich. If needed, the richness can be cut down by decreasing the sugar. You can also turn this into a chocolate coconut cream pie by using the optional cocoa powder in the ingredients.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 86.4g
  • 28%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to broiler setting.
  2. To Make Coconut Custard: In a large saucepan combine 2 cups sugar, cornstarch, and salt. Add cocoa powder if desired. Mix well. Pour in 3 cups of the milk. Stir well and cook over medium heat, stirring frequently until mixture comes to a boil.
  3. Meanwhile, mix remaining 1 cup of milk with beaten egg yolks in a medium bowl. When mixture on stove thickens, add 1/2 cup of it to egg yolk mixture, whisking constantly, until thoroughly combined.
  4. Pour egg yolk mixture back into sugar mixture, whisking constantly. Bring mixture back to a boil. Boil for 1 minute, stirring frequently.
  5. Remove mixture from heat. Stir in butter, vanilla, and coconut. Set aside.
  6. To Make Meringue: Place reserved egg whites in a large metal or glass mixing bowl. Beat until foamy. Add 1/2 cup sugar, a little at a time, beating constantly until stiff peaks form.
  7. Pour custard into baked pie shell. Spread meringue over custard, covering completely.
  8. Place pie under preheated broiler. Bake 5 minutes, or until meringue is golden. Chill before serving.
  9. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Amy
13

Amy

8/1/2003

DID NOT SET! I followed the directions to a "t", even thickening the custard more than recommended . . . I ended up with a nice crust, great meringue and coconut soup inside. I suspect that the recipe needs only 3 cups TOTAL of milk. Using the suggested amount is too much for the amount of cornstarch, sugar and egg to handle. Also, the filling is REALLY sweet. I think it needs about half to three-quarters of the sugar.

JOE W
8

JOE W

8/1/2003

I just tried this recipe for the first time. I'm not sure whether it will set up or not. One reason is the recipe call for one pie. I had enough for two pies. The pie is cooling now. If it doesn't set up, I will let you know. It look like a great recipe, and taste great. Thanks, Joe Woodard

Jackie Smith
8

Jackie Smith

8/1/2003

The only time I had a problem with this setting was when it was humid outside. Cutting down on the sugar by half makes it less rich.

More reviews

Similar recipes

ADVERTISEMENT