Coconut Cream Pie IX

Coconut Cream Pie IX

28 Reviews 6 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    6 h
Sara
Recipe by  Sara

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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.

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Reviews (28)

Rate This Recipe
Lippman
23

Lippman

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
19

WARREN4

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

KimberMc
18

KimberMc

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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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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