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Coconut Cream Pie IX

Coconut Cream Pie IX

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    6 h
Sara

Sara

Flaked coconut is folded into a custard made with egg yolks and thickened with flour.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Combine sugar, flour, milk and cream in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
  2. In a medium bowl, beat the egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in coconut. Pour into baked pie shell.
  3. Chill for several hours or overnight before serving.
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Reviews

Lippman
23

Lippman

11/24/2005

This recipe was tastey, but the consistency was kind of watery, and it needs some type of extra whipped topping on it to protect the batter from sliding everywhere, especially if your transporting it.

WARREN4
20

WARREN4

4/11/2004

Wow! This was great. Creamy and full flavored but not overly sweet.

KimberMc
18

KimberMc

3/19/2007

This was pretty good, but not what I was looking for. I followed the recipe exactly, only adding vanilla, but it is more of a coconut custard pie than a cream pie. It is very dense and eggy in my opinion, but my family enjoyed it very much. I will continue to look for a fluffy coconut cream pie.

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