Coconut Cream Pie

Coconut Cream Pie

276

"A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired."

Ingredients

4 h 55 m {{adjustedServings}} servings 399 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  2. Place a strainer over a clean mixing bowl; set aside.
  3. Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
  4. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

276
  1. 328 Ratings

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Coconut pie is my husbands favorite and I have used many different recipes over the years and have learned a few tips over the years that help cut down on the amount of time you spend standing o...

Coconut cream pie is by father's favorite pie and this is the second time I have used this recipe. I selected this recipe because it makes a bigger pie and I like to use a deeper pie plate. My...

A fantastic coconut cream pie. I made my crust with 1 1/2 cups graham cracker crumbs, 1/3 cup white sugar and 6 tbsp melted butter, mixed and pressed into a pie plate and baked @375 for 7 min. ...