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Old-Fashioned Coconut Cream Pie

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In this video, you’ll see how to whip up a coconut cream pie that’s perfect for parties or whenever you want something a little special for dessert. Watch the video, then get the 5-star recipe for Carol H.’s Old-Fashioned Coconut Cream Pie. It's also a great pie recipe for your Thanksgiving dinner menu. See more pie videos >>

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Paula

Paula

I made the Old Fashion Coconut Cream Pie, Although I think it was good tasting, I agree with others that use cornstarch instead of flour. It is too thick; not as light. For people who need to watch fat and sugar, I made again using a can of evaporated skim milk and added some 1/2 and 1/2 to complete the amount needed. I think 2% would have worked. I also used less coconut and it still had plenty of coconut taste. I would leave in vanilla, not add coconut milk.....way extra fat. I did use real stabilized whip cream with vanilla and sugar. I did not smother it on top. I set whip cream out so people could put on with the more of the coconut for people or not add depending on their dietary restrictions. Everybody loved it, and did not know I had lowered the fat and calories in recipe.

i'd rather go fishin'

i'd rather go fishin'

I'm still looking for a recipe for old-fashion Southern-style Coconut Cream (or Creme) Pie. The pie is made with shredded sweet coconut, not flaked, in an egg-yolk-rich custard filling. It is always topped by a toasted Meringue made from the whites of the egg yolks used in the filling, never by whipped cream or "non-dairy topping." Does anyone have such a recipe to post?

Clay

Clay

I used 2 1/2 cups of half & half and 1 1/2 cups of creamed coconut maded from scratch.

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