Coconut Cream Pie IX26 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 6 hr
“Flaked coconut is folded into a custard made with egg yolks thickened with flour.” - by Sara
Original recipe yields 1 - 9 inch pie
- 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.
- 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.
Amount Per Serving (8 total)
- 351 cal
- 18.6 g
- 41.5 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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...." See more"
"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 op..." See moreinion, but my family enjoyed it very much. I will continue to look for a fluffy coconut cream pie. "
Coconut Cream Pie
Coconut Cream Pie IV
Just swipe to see more like this.