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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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Comments

Sherrie

Sherrie

No change! It was delicious!

patcj

patcj

I just made two old fashioned coconut cream pies from scratch last night.Recipe calls for 1 cup white sugar, 1/2 cup flour, 1/4 tsp. salt, 3 cups 2% milk.4 egg yolks, 3 Tablespoons butter, 1 1/2 tsp. vanilla extract. mix flour, sugar, milk, salt together in a saucepan, slowly add the milk and cook until bubbly and thick, remove from heat. Lightly beat the egg yolks and add 1 cup of the boiled mixture to the yolks, blend well and add back into the rest of the mixture, return to heat and continue to cook to a soft boil, cook 2 more minutes before removing mixture from the heat. Have a bowl set aside with a strainer over it. Pour mixture through strainer immediately after removing from the heat. Stir butter, vanilla and coconut into the hot mixture. Pour the hot filling into a pre-baked 9" pie shell. Cool and refrigerate until set, about 4 hours. I used the 4 egg whites, 1/4 cup white sugar, slight pinch of salt and 1/4 teaspoon cream of tartar. I beat the whites until they are foamy, then add the cream of tartar and pinch of salt (optional) I do NOT use vanilla in my egg whites but you can if you like. Spread on top of pie, sprinkle coconut on top and bake in 425 degree oven until browned. (My husband did not care for the taste while the mixture was hot, but LOVED it after it cooled down). I hope this helps. This was my first time making the filling from scratch and it really came out good, much to my delight.

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.

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