Old Fashioned Coconut Cream Pie
Coconut cream pie recipe that's tried and true. It took many years of searching and baking to find the right one, and this is it. Enjoy!
Coconut cream pie recipe that's tried and true. It took many years of searching and baking to find the right one, and this is it. Enjoy!
Wow. This is to-die-for. Based on other reviews I made the following changes: 1 1/2 cups coconut milk, 1 1/2 cups half-and-half, used cornstarch instead, subbed defrosted, unsweetened, coconut flakes, and whipped my own cream and added a little coconut extract and powdered sugar to it. My family ooh-ed and ahh-ed over this pie.Today is my second time making this pie. I noticed that previous pie never quite firmed up as much as I would've liked. I added 1 extra yolk and just shy of 1/2 cup cornstarch in the custard. Worked like a charm!Read More
Wow. This is to-die-for. Based on other reviews I made the following changes: 1 1/2 cups coconut milk, 1 1/2 cups half-and-half, used cornstarch instead, subbed defrosted, unsweetened, coconut flakes, and whipped my own cream and added a little coconut extract and powdered sugar to it. My family ooh-ed and ahh-ed over this pie.Today is my second time making this pie. I noticed that previous pie never quite firmed up as much as I would've liked. I added 1 extra yolk and just shy of 1/2 cup cornstarch in the custard. Worked like a charm!
This is 'the one'. It tastes like the ones you get at restaurants, but fresher, more decadent and sublimely rich. In my version that I'll be keeping in my recipe book I halved the half-and-half and used 1 1/2 cups of coconut milk instead, which brings out that coconut flavor for sure. I used flour instead of the 'suggestions' of using cornstarch with great results. I also made my own whipped topping (1 carton of whipping cream, 2 tablespoons confectioners' sugar, and 1 teaspoon coconut extract.) Also made the very simple 'Graham Cracker Crust' submitted by Janaan Cunningham here on Allrecipes. Honestly the whole pie took about an hour to make, with very little effort. It will impress for sure! My tip for making the filling, think of Dory from 'Finding Nemo', just keep whisking, just keep whisking. It will be about 25 minutes, but you'll feel it start to thicken up. Once it comes to a boil on low heat (once the bubbles break through, and it will take a little bit) its done. It should be thick like thick pudding. Just keep whisking! I should add I used a regular pot to cook it in and after pouring into the crust, it sat in the fridge overnight before I put the topping on.
This is a truly superior "cream" pie recipe. I whipped it up today in no time at all with a refrigerated Pillsbury crust, which I feel is the best tasting crust, bar none. My changes were, like others, I used 1/3 c corn starch instead of flour, I used 1 tsp coconut extract for more coconut taste, and cooked it on a double boiler, whisking instead of stirring with a spoon, made it faster and no burning or scorching! It only took about 15 minutes and thickened quickly. My husband, who is a coconut pie connoisseur, loved it and said it was better or equal to any pie anywhere and that included Bob Evans and the Das Essenhaus Amish restaurant in Middlebury, Indiana his two favorite places for coconut pie. If I have made pie as good as the Amish I feel I have really accomplished something. I used just regular coconut for the filling and toasted for the top. Want a different flavor? I used the same recipe, left out all the coconut, and coconut extract, added 4 oz of good quality melted semi sweet chocolate, (I used Ghirradelli) for a lovely chocolate pie. I am making three of these pies for Thanksgiving instead of buying them as I usually do. Well done, Carol!!!
I made this pie for my mom's birthday, and my whole family loved it! It has a natural, not too sweet flavour. I loved it! I made the following changes like other reviewers suggested: 1 1/2 cups coconut milk, 1 1/2 cups cream, and 1/4 corn starch, 1/4 flour. It is more work than just using a Jello recipe, but it's definitely worth it! I would consider myself a beginner, so it's not the most difficult pie to make if it turned out perfectly for me! One thing I should mention is that it makes too much filling. I used a Tenderflake 9" deep dish crust and I had a bit of filling left over.
This pie is amazing. This is the first time I made a pie (any pie) and it turned out perfect. I did use the other reviewers suggestions (1 & 1/2 of half & half and 1 & 1/2 of coconut milk instead of 3 cups of half & half; 1/2 cup of corn starch instead of 1/2 flour; 1 teaspoon of coconut extract instead of 1 teaspoon of vanilla extract). After combining the ingredients, I placed it in the microwave (thanks for the idea!). Mine came out thick in 7 minutes. Take out the mixture every minute to stir and repeat until thick. I also used real whipping cream (carton whipping cream, 2 tablespoons confectioners/icing sugar, 1 teaspoon vanilla extract). When I toasted the coconut, I preheated the oven to 350 and when the oven reached 350, I turned it off and THEN I put in my coconut to toast. The oven was warm enough to cook the coconut even when it was turned. And, as I was microwaving my coconut mixture, I could watch the coconut cooking and could keep taking it out and stiring it so that it wouldn't burn. Turned out wonderful! I used graham cracker crust (graham crackers and margarine). So yummy and light. My husband told me that he could eat the whole pie himself. Definitely a keeper!
This was by far the best recipe for Coconut Cream Pie I ever had.
I wish I could give this recipe more than 5 stars! I'm a Brit and had never even tasted coconut cream pie before, let alone made one! My step-daughter wanted one for her birthday and - never one to shy from a challenge - I checked here for a recipe I thought I could go with. Having read the wonderful reviews, I amended the recipe as follows: I used a whole can of coconut milk and made it up to 3 cups with 1/2 and 1/2. I used 2 eggs plus a yolk, replaced the flour with 1/2 cup of cornstarch and followed TRISKELE's advise and microwaved the custard (5 1/2 minutes, whisking well after every minute - so easy and worked like a dream.) I only toasted the coconut for the topping (couldn't find the frozen stuff so I used the bagged kind) and I agree with Julie - don't spoil this wonderful pie with CoolWhip! Get your mixer out and whip up a carton of cream with 2 tbls of confectioners sugar and a teaspoon of the best vanilla essence you can find. CRXGURL said there's a bit too much custard so I used a 10" graham cracker crust - the custard quantity was perfect and we got an extra slice of pie! My step-daughter was over the moon and I'm sure I'll be making this many more times in the future. Thanks for a fabulous recipe!
This pie does not set. You can chill it overnight. Take the advice of the reviews and change it...completely! Huge disappointment after much effort
My husband said this is the best pie I have ever made! (and I've made a lot of pies). As per other reviewers' suggestions, I made the following changes: 1) Use on can of coconut milk (2 cups) and one cup of half and half. 2) Use 1/2 cup of corn starch instead of the flour 3) Use three egg yolks instead of two eggs 4) Use untoasted coconut for the filling, and use toasted only for the top 5) Made homemade whipped cream for the top. If you are making this and the mixture seems very watery - just give it a chance. At around the 20 minute mark it thickens very quickly.
This makes a WONDERFUL coconut cream pie. Holds up very nicely and serves well which is important, runny cream pies drive me crazy. I have made this pie twice precisely per the recipe and got rave reviews from the folks eating them both times. The only recommendation I'd make is to be certain that you bring the filling to a true boil. It's tempting because it is getting so thick to just call it, but boiling it all the way is what makes the substance of the filling and allows it to set so nicely and stay presentable when serving. Second, toast the coconut first, BEFORE you start the filling so that you are not doing two things at once. You have to watch that coconut and that filling like a HAWK to make sure you don't burn either. Final parting words-this is a simple recipe and makes an elegant and scrumptious dessert. Highly recommend.
I was looking for a coconut cream recipe that was as good as I had tasted in a particular restaurant. I also wanted the custard filling to be versatile enough to be used in other variations...ie banana cream..etc. This recipe was definitely it. I did what other reviewer's suggested and substituted the half and half with 1 1/2 cups of heavy cream and 1 1/2 cups of coconut milk. I only toasted the coconut I used on top and used 1/2 cup of cornstarch instead of the flour. I also added 1/4 tsp of coconut extract instead of the vanilla. It was perfect. Then I made this again to try the custard filling done as a banana cream. That time I used 3 cups of heavy cream instead of half and half. I still substituted the cornstarch for the flour and used 1/2 tsp of banana extract instead of the vanilla. In stead of the coconut I used 3 bananas. I did a couple layers of the sliced banana on the bottom of the pie shell then half the custard then another thin layer of sliced banana then the rest of the custard. As I layered the custard on top of the banana I made sure it was going into all the little crevices inbetween the slices. I topped both of the pies with whipped cream I made myself. I can honestly say it was the best banana cream pie I have ever tasted. My family and I absolutely loved both pies. Oh and just as a side note....I found that heating the custard on low while stirring constantly was just too time consuming so I turned it up to med and it worked just fine
Another fabulous recipe - Delicious and full of coconut flavor. Adding coconut extract gives it a richer flavor, as well as toasting the coconut. Also, I used flour as a thickening agent. Corn starch is good, but it's too much like jello. It should be creamy, and the only way to achieve that is to use a flour thickener.
I first made this pie September 12, 2012 and this is a second, follow up review of sorts. As of today, December 22, 2012 - I have gained 12 pounds and completed my 50'th "Old Fashioned Coconut Creme Pie"! It's that good and I now make these two at a time! A little overboard, yes - but once you make this pie you will understand why. Read through the other reviews and try some of the substitutions others have made. Me, I use half heavy whipping cream / half whole milk in place of the half and half. (Yes, it's basically the same thing.) I also use an extra tsp of vanilla along with double the coconut(2 1/2 cups coconut actually) simply because I like them both. I also make my own whipped cream instead of using cool whip but cool whip works almost as well if you don't want to go through the trouble. This is a very flexible recipe, very easy to make and best of all it tastes AWESOME! Just be sure to continuously stir while cooking since it is a custard type filling and will easily burn on the bottom. The picture I have included with my review is of the 38'th and 39'th pies that I made that I used to tease my wife with while she was at work. This recipe makes an excellent pie and I almost guarantee it will become one of your favorites!
I made this twice, first was as the recipe states. The second time was with one 14oz can of coconut milk which is 1 3/4 c. plus 1 1/4 c. half and half to equal the 3 cups. I added 2 eggs and used 1/3 c. cornstarch in place of the flour. I used 1 tsp. coconut extract instead of vanilla. I added 3/4 c. toasted coconut in the pie. I topped the pie with real whipped cream and sprinkled 1/4 c. toasted coconut on top. This pie came out absolutely perfect, tasted wonderful. This is the best coconut cream pie I have ever made. I have to rate this 5 stars with the changes. Debra
Yum! I thought this was fantastic. I followed the other reviewers' suggestions and used a full can of coconut cream (almost two cups) plus one cup of half and half, one more yolk, and 1/4 c flour and 1/4 c cornstarch. It thickened up within just a few minutes but I did continue cooking for at least 20 minutes and it set up quite well, not at all runny. I also used fresh frozen coconut as suggested, and coconut extract instead of vanilla. With these modifications I thought there was a lot of depth to the coconut flavor without excessive sweetness! But my mom still characterized the flavor as "subtle." The coconut flavor comes through from the coconut cream, fresh coconut and extract, and isn't overpowered by sugary ingredients, but I was also making it for my dad, who loves coconut cream pie but doesn't like things that are too sweet. I also made it with a graham cracker crust (although in hindsight, I wish I would have added a little grated coconut to the crust!). I topped with fresh whipped cream and toasted coconut (the sweetened kind). All in all I thought it was great and pretty easy, next time I think I will just try adding coconut to the crust. Thanks for this recipe! :)
I did the same substitutions as most others - coconut milk and half and half, cornstarch in place of flour. I also used an entire package of frozen coconut and didn't even bother with toasted coconut on top. I (nervously) attempted the microwave method. It worked beautifully! It was way easier than standing at the stove for half and hour whisking continously - which with a 1 year old helper, just wasn't an option. For the topping, I made my own whipped cream, but I stabilized it to make it last longer. I put a tablespoon of cold water into a small microwave safe bowl and sprinkled 1 teaspoon of unflavored gelatin over it. I let it stand for about a minute. Then I popped it into the microwave for 30 seconds. It came out all clear and melty and ready to go. Then I whipped my cream in my stand mixer. About 1/2 way through I added my 3 Tbsp powdered sugar, my gelatin, and 1 teaspoon of vanilla. Continued to whip until the whipped cream held its peaks. Delicious (and stable) whipped cream!
Oh MY! What a pie! Making the following changes will make it a 5 star! Followed other reviews and used 1.5 cups of coconut milk with 1.5 cups of half and half. (Found it in both the bakery aisle and the ethnic aisles) Used 1/3 cup corn starch instead of flour and. I also cooked it in the micro for the 5 minutes as recommended (stirring every minute) and it turned out flawless! I purchased a large graham cracker pie crust. (My husbands favorite type of pie crust.) A smaller size will make your pie nice and high and I may try this next time. Use the true whipping cream...yum! HINT: DO let your custard cool before pouring in any pie shell so the pie shell will not become soggy. Also, wait until the custard is thoroughly cooled before putting the whipped cream on. This will help your topping to "stand up" longer and not get watery. Our 35 year old son does not like coconut cream pie. Well, not until he had this. He turned to his wife and said, "I want this for my birthday next year." Then he said, "Mom, you can make it this this year for Thanksgiving". OH MY! WHAT A PIE! DO CHANGE THE FLOUR FOR CORNSTARCH AND USE COCONUT MILK OR CREAM FOR HALF THE LIQUID.
I did as users suggested and made the recipe with coconut milk, as it turned out my can was 2.5 cups. I did the 5 minute microwave trick and stirred every minute, that was a great suggestion. I also used the suggestion of adding coconut extract to my whipped cream, that was great. I wasn't sure how much whipping cream to use, so I used two cups- it wasn't quite enough. Next time I will use 2.5 or maybe even 3 cups; I think that will be perfect. One thing I did that I feel made it better was puree the coconut. I did not toast the coconut I put in the custard, instead I put it in the food processor with my sugar and I LOVED it! The texture of coconut bothers me, so I love that trick. I did not sub corn starch for the flour, but I will next time- it didn't set up quite as well as I would have liked. We loved this- and I will make it again....and again.
This is a great recipe. Follow the directions exactly. When preparing the filling, make sure that it comes to a boil. Not just a couple of little bubbles, a boil. Remove from heat add the coconut and extract and definitely let it set up in the refrigerator...overnight would be best. I like to use whipped cream, not cool whip. If you find a good recipe for whipped cream that will stand up overnight or longer, that would be best. I have not invested any time looking for this however it would be a good compliment to this recipe. I am not a cook, but mine came out great...many times (except for one). I did not bring the filling to a rolling boil (it will be thick). Becasue of this it was runny. If you bring it to a boil, it will be thick. I have also converted this recipe to a banana cream pie as well, it came out good, however coconut is better. Good luck.
I have tried a couple of coconut cream pie recipes from this site and from cookbooks. This one is BY FAR the best! I used the recipe exactly as written - it was easy, and came out perfect. The custard is sinfully creamy and sweet - wonderful texture. I do think it's important to stir the mixture constantly as you bring it to a boil, which insures smoothness. My kids went back for seconds on this!
As written, this recipe did not set. I had no internet connection and asked a family member to print the highest rated coconut cream pie off allrecipes and did not have a chance to look at the reviews. I made the recipe exactly as written and it did not set. After 4 hours I was able to get on the internet and look at the reviews (too late). So I must rate the recipe as a 1 star and say that the second time I make it with cornstarch only and an extra egg or two plus adding coconut milk it worked. The recipe as written with flour 1 star, as it was pie soup.
Update: This recipe won first prize at a baking contest. The only change I make is 1 1/2 c Half & Half and 1 1/2 c Coconut milk. Thank you this is a great recipes OMG! Thats my review! Follow the change and use coconut milk and you will die!
BEST pie ever!! It is so easy to make; I can't count how many times I've made this pie. I made 3 pies with a 1/2 gallon of 1/2 & 1/2; it is a little short, but you can add milk to make up the difference (but not more than 1/2 c). Make sure to use DEEP DISH PIE SHELLS. If you let your 1/2 & 1/2 come to room temperature before starting your pies & it will be much quicker to cook on the stove.
I took the top reviewer's suggestion and made the filling with half coconut milk, half half-n-half. I also used pure vanilla extract and doubled the amount. We LOVED this pie. I think it could use more flaked coconut but really, that's being nitpicky. Sososososo very good.
I, personally, am not a coconut fan, so I did not eat any of this pie. My parents are big coconut pie fans and deemed this "the best coconut pie i ever ate" (and they're not real free w/cooking praise, so this is big time!). I followed many tip reviewers suggestions and used a can of coconut milk and a little over a cup of fat free half and half instead of all half and half. I also used 3 egg yolks and between 1/3-1/2 C cornstarch in place of flour. I subbed coconut extract for vanilla and I made home made whipped cream to top it all off. I know this is a lot of changes, but I was cooking blind on this one and decided to trust the top reviewers on the *necessary* tweaks.
Sooooo good. I made the mistake of making it for my boyfriend and now have to make it just about weekly. I've only made it usuing 1/4c flour and 1/4c corn starch and it comes out perfect. Very dense and very creamy. Also, I've found that the type of coconut makes a HUGE difference. The generic store brand dosen't cut it. I also use both toasted ('cause I like the color..toast it in a skillett, it's easier)and un-toasted (I've found that adding the un-toasted seems to make it more coconutie). Use a double boiler, it will thicken in half the time and you don't have to worry about it burning.
My dad and I love coconut cream pie so I tried this one out - I give this recipe 5 stars with the following changes: took the advice of others on some of the changes, and did a little modifying of my own :) Ingredients used: 1/3 c of coconut for the topping (toasted), and 1 & 3/4 c coconut for the filling (untoasted), 1 & 1/2 c heavy cream, 1 & 1/2 c coconut milk (used heavy cream & coconut milk instead of half & half), 2 eggs beaten, 3/4 c white sugar, 1/3 c cornstarch (instead of flour), 1/4 tsp salt, 1 tsp vanilla extract, 1 - 9in, pie shell, baked. For the whipped topping, used 1 pint of heavy whipping cream, 3 tbsp powdered sugar, and 1 tsp vanilla - mix with mixer until peaks form (about 5 minutes). Sprinkle with the 1/3 c toasted coconut. Definitely worth making the homemade whipped topping! Use this recipe all the time.
I've been using this recipe for 2-3 years and it turns out wonderful every time. I follow the recipe exactly and it tastes awesome!!! Thanks.
this is the best I'v tried so far, but I did change a few things. I use 3 egg yolks instead of 2 whole eggs, I can of coconut milk and then enough heavy cream to make 3c when combined with the coconut milk. I also replace the flour with corn starch and made my own whipped topping with heavy cream, 1Tlbs of sugar and 1tsp of coconut extract. The best thing I add was a thin layer of chocolate ganache in between the crust and filing. i can't put into words how great this pie was. the ganache was 1 cup dark chocolate chips with 1/2 cup of heavy cream melted over a double boiler
I have made this several times and it has become a family favorite. I have used skim milk or coconut milk in place of the half and half. The coconut milk makes it more rich but the skim milk certainly taste wonderful also. I have also made it with flour or corn starch and it does not make a diffrence. I do recommend cooking the filling in the microwave and stiring it ever minute or so. Much, much easier this way.
Absolutely the best cream pie every! My 10 year old daughter wanted to make this and we were all amazed at how GOOD this was. Couple changes we made based on other reviews were...using a whole can of coconut cream then adding enough half and half to make 3 cups, 3 egg yolks, cornstarch instead of flour, and only toasted the coconut for the top, added about half a bag of coconut *can never have too much right??* ;) Not a bite left at the end of the night!!
I used the French Pastry Pie Crust recipe from this site, and made two versions: one exactly as stated in the recipe and one that seemed more appealing to my senses, using cornstarch, replacing half the half-and-half with coconut milk, and leaving the coconut that's inside the pie un-toasted, as stated by other reviewers. Both were excellent! While the later was easily among the best coconut cream pies we've ever had, the pie made exactly as stated in the recipe was excellent in its own right, reminding me of Thanksgiving at Grandma's house, watching her make the custard for her much anticipated Coconut Cream Pie!
I've never had CC pie, but it's my mother-in-law's favorite, so I tried my hand at it. She said this was "the best Coconut Cream Pie she has EVER HAD". I was proud of myself (this is the 1st pie I have ever made from scratch) and so thankful for this recipe. I followed other reviewers advice and used 1 1/2 cups half-n-half and 1 1/2 cups canned coconut milk. I also used the 1/3 cup of cornstarch instead of flour and made my own whipped cream (1 c heavy cream, 1 tablespoon conf sugar, 1 tsp vanilla). I also used fresh coconut (from the freezer section) as recommended by another reviewer. Added toasted coconut to the top. Beautiful!
I followed others recommendations and did the following. 1 1/2 C half & half, 1 1/2 C coconut milk, 1/2 C corn starch, an extra egg yolk, 3/4 cup unsweetened coconut, 1/4 toasted sweet coconut for top. Used real whipped cream. Excellent pie! It is not too sweet but just perfect. I may try using 1 cup coconut cream next time instead of 1 1/2 c coconut milk to add a little but more sweatness.
The soft creamy texture of this pie was 5 stars but I can't believe more reviewers didn't find all that flour a turn off. Even after bringing the pudding to a full boil, I could still taste the flour. This pie really doesn't have a lot of coconut flavor (I added coconut extract and a tablespoon of butter with the vanilla, too) and it isn't very sweet. After tasting the pudding I threw some sliced bananas in the bottom of the pie crust and I put extra sugar in the whipping cream for the topping. Exra toasted coconut helped also. My company raved about how good it was but I'll keep experimenting. Next time I'll cut back on the flour (or try cornstarch) and add an extra egg, and try using coconut milk for some of the 1/2 & 1/2. I used a plain baked pie crust rather than the graham cracker crust (might have affected the overall sweetness) ... just a preference and more traditional for an "Old Fashioned" Pie.
I made exactly as stated and it was awesome. It was dubbed the best coconut pie at the church potluck and there were about 5 cocount pies brrought! Was even asked for the recipe. It's a keeper. I've now made this recipe more times than I can count. If I don't have half and half I sub with a can of evaporated milk and it is still yummy. I do prefer using the flour over the cornstarch. The texture is much better. If your pie didn't set, you properly didn't let it cook long enough. :o)
Made this as one of 3 pies for Easter. This was the first to go. It is fantastic!. I took the suggestion from others and subbed 1/2 coconut milk for the 1/2 and 1/2. The only other change was I made fresh whipped cream. What a shame it would be to go through the trouble of a scratch pie, only to top it with fake whipped cream. This recipe is a winner!
This was a wonderful coconut cream pie, but I did take some advice from other reviewers. First of all, I used a double boiler over medium heat & stirred with a whisk (it actually does make a big difference in smoothness) & it thickened nicely & didn't burn. I made two pies, both with 2 cups half & half & 1 cup 2% milk, & that was definitely the right decision. But for one pie I used 1/4 cup flour & 1/4 cup cornstarch, & it was pretty good still, but you could definitely taste raw flour. I can't even imagine using just 1/2 cup of flour. For the second pie I used 1/3 cup cornstarch--no flour at all, & it was SOOOO MUCH BETTER. I also used coconut extract instead of vanilla, just to get more of a coconut-y flavor. And yes--use deep dish pie shells. This is a very good recipe, but take my advice & LEAVE OUT THE FLOUR!!! You'll be glad you did.
this is the second time i made this pie. i finially found coconut milk in my store so i used that with the half and half (huge difference!) and instead of boiling it on the stove i also microwaved it. exactly 7 min stirring every min. it was almost too easy this time! i used 1 tsp vanilla AND 1 tsp of coconut extract for added flavor. it doesnt get any better than this!!
Delicious! I followed the suggestion that others made regarding using coconut milk + enough 1/2 & 1/2 to make 3 cups. I also made my own whipped cream using 8 oz whipping cream, 2 tbl powdered sugar, 1/2 tsp vanilla & 1/2 tsp coconut extract. (This was my first attempt and turned out quite well) Other than this, I followed the directions as stated. It made the perfect amt from my 9" pie shell. It was refrigerated for approx 3-4 hours before serving but I found it to be even better the next day! Another great addition to my recipe book!
Made this for the 4th of July. I took other suggestion and I subbed 1.5 cup of the half and half for canned coconut milk. I also subbed the flour with 1/3 cup corn starch. I used fresh coconut from the organic self serve bin. It was DELISH! My whole family loved it. It was amazingly easy and quick to make! I will definitely find a reason to make this pie again, very soon!
Before anyone throws eggs at me for the rating, I'm rating this based on the recipe as written. My first review of this was too long, so I've "shortened" it. :) Basically, the three star rating is a between rating for the ingredients and the directions. The directions are where this recipe is lacking. You will certainly need to follow other great reviewers' suggestions for the directions on how to cook the filling and what it's consistancy should be, because the current directions are too vague for an individual to follow who are not familiar with making these kinds of pies. The directions as written would have definitely caused for some runny pies. As for the ingredients, not too bad at all, but I think the modifications others have suggested would have made it better. But I like our coconut pies to be more "coconutty". However, that would practically change the main ingredients of the pie, needing its own recipe. I made the recipe as listed, only adding a little coconut extract and not toasting the coconut in the filling. I'd give it a four star rating for the filling itself. Homemade topping would be better, of course, over store bought, but still good anyways. Worth trying, but definitely follow the directions of reviewers in regards to the filling. :) I plan to try the other suggestions, however, and I bet this would be a five star recipe!
Made recipe as stated, and it came out perfectly and was super good!!!
Ok I made this Pie for my husband, I too used 1/3 cup of cornstarch INSTEAD of the flour, used the 1 1/2 cups of half n half, 1 1/2 cups coconut milk, 1 teaspoon coconut extract, had to use the bakers coconut since I couldn't find the frozen in my stores here, I also added 3/4 cup of Diamond chopped pecans, and OMG you talk about delicious.. I did the 5 minutes(my new favorite way) in the microwave, stirring every minute like suggested. I also followed another users advice and did my chocolate recipe the same way leaving out the coconut, and using vanilla extract. I did the chocolate version in the microwave for 6 minutes, stirring every minute, and it too has 3/4 cup of pecans.... Yesssss, we love pecans. you will too in these recipes. for the Coconut pie I made homemade whipped cream with 1 cup heavy whipping cream, 1 tablespoon sugar, 1 tablespoon coconut extract.....
Made this 3 times so far, it's thick texture is what makes it so good. Easy to make! Don't change a thing!! Except after awhile of stirring, once it gets warm, I turn the heat up gradually to a bit more than med. to speed things up, it boils quickly after that, comes out perfect. One user said she stirred for 45 minutes! That's too long for this mommy!
I've made this as written & following some other reviewers' tips. DO use the whole can of coconut milk since it's easier to use up leftover half & half than leftover coconut milk. DO use 2 WHOLE eggs, not 3 yolks as some have suggested as the resulting "custard" flavor overpowers the coconut flavor. DO use real whipped cream. AND, when I increased the toasted coconut IN the pie, I got some complaints about the texture being less creamy but they loved a little extra on the top. I also made one where I cut the prep time in half by using a graham cracker crust & frozen whipped topping. I liked it better but I was the only one. Everyone else's #1 choice was the pie that was made as written except for the whole can of coconut milk plus half & half to make 3 cups & real whipped cream instead of frozen whipped topping.
This is delicious! I did not make any changes to it. I followed the directions exactly and I made sure the mixture on the stove top really thickened up. I have made this 3 times already. The first time I did what everyone said, to use cornstarch instead of flour. It was horrible and chalky and disgusting. I think it's perfect the way it is.
I was looking for a pie recipe that could be turned into a parfait for a "French-themed" Valentine's banquet at my chruch. I needed a recipe that didn't have to be "baked" after placing in the plastic parfait glass.....and this recipe met that requirement! My coconut-custard-loving PA Dutchies devoured it! I mixed up graham crackers crumbs, butter, and sugar and baked it in the oven as directed on the box, only I didn't press it into the pie dish. I then scooped two table spoons of the graham mix into each glass. Next the custard (took suggestion of not toasting coconut added to custard, and using 1/4 cup cornstarch and 1/4 cup flour instead of 1/2 cup flour....also took 40min to thicken for me). Then Cool Whip and toasted coconut on top. I took pictures of my professional looking treats to submit for this recipe....hope they eventually get posted. Yummy! Next time I will try the microwave trick!
I'm giving this pie five stars for taste alone, even though mine didn't set up. We still ate and enjoyed it, even though it was soup. I subbed one cup of coconut milk for one cup of 1/2 and 1/2, but that's the only substitution I made besides whipping my own cream. Edit: I figured out what I did: I didn't cook it long enough. I should have read you guys' reviews and known to cook it on med-hi for 20 minutes until thick. The recipe says to bring it to a boil and then remove it from the heat, which took only about 5 minutes! I thought it would set up overnight, but it didn't. You must cook it until thick, not just let it come to a boil.
Followed the advice of the other readers by using 1/2 cornstarch 1/2 flour. Turned out very watery and pudding like, even after I let it sit overnight! I think the recipe should have called for all cornstarch. Also as it was a little on the rich side, I would probably use 1/2 milk, 1/2 cream if I were to make this again.
I read through a ton of reviews on this pie and took into consideration every single one. That being said, I made the following changes: 1.5 cups half and half with 1.5 cups coconut milk. Subbed cornstarch for the flour, added a tsp of coconut extract. Stirred all until thick which honestly didnt take long with the cornstarch. Refrig overnight. Added .5 tsp coconut extract into whipping cream with 2 tblsp powdered sugar. My own tip: shaved dark chocolate over the top of the toasted coconut. Sinfully good.
Coconut Cream Pie is one of my faves,and this one yummy recipe! As some reviews suggested I did use coconut milk 1 1/2 C and 1 1/2 C half&half. I got whipping cream to make real whipped cream for topping ,but this pie was so good, it was eaten before the whipped cream got made :) I will be making this again and again
This was fantastic! I followed the advice of other reviewers and used 1.5 cups coconut milk for part of the half and half and used 1/3 c. cornstarch in place of the flour. I did this in the microwave and it came out beautifully. I used quite a bit more whipped topping than called for. I also toasted just the coconut that went on top. Thanks for a wonderful recipe!
There are a few flaws.... 1. No coconut milk = minimal coconut flavor 2. "whipped topping" = chemical and nutritional nightmare. This stuff has no place in the kitchen and it's odd flavor affects this pie. It would seem that shortcuts like this result in a lesser quality pie.
Ohhh, this pie is to die for!! Tastes just like the ones I remember my late mama and mawmaw making. I did make a few modifications that didn't sacrifice the overall result - using 3 egg yolks instead of the 2 whole eggs, fat-free half-and-half, doubled the vanilla, added 2 T. butter, and used an 8-oz tub Cool Whip on top. To speed up the cooling process of the filling, I placed the pot in a sink of ice and water, whisking occasionally, until it was cool and thick, about 10 minutes. I only toasted the coconut for the top of the pie. Dessert, you betcha!
Very good! It didn't set as well as I had hoped, but served the purpose. I think next time I will add 1 more egg. I made it late last night before bed for my fiance to enjoy when he got home from work this morning (midnight shift). When I got up, half the pie was already gone! He's a very picky man, and likes the basics, nothing fancy. For him to like it, it had to be good! Per reviewers' suggestions, the only changes I made were to sub the vanilla with coconut extract, 1/3 cup of cornstarch for the flour, and 1 can of coconut milk and the rest half-and-half to make up 3 cups. But I'm sure this would have been just as tasty as is. For those that have never bought coconut milk (like me)...I searched forever for it in the baking aisle and the dairy section, only to find it in the Asian food aisle! I didn't know that's where it was. I almost gave up looking for it! Anyway, thumbs up for this delicious pie. Very rich and delicious. Will be making it again and again.
Hands down the best recipe for coconut cream pie I've ever used. Whoever thought to use a combination of coconut milk and half-and-half was brilliant. I followed the other suggestions as well - replaced the flour with corn starch and used 3 egg yolks rather than two eggs. The custard was perfect.
I don't know what happened but this just did not work out!
THE best coconut cream pie ever. I made some of the recommended substitutions: 1.5 cups of half and half, 1.5 cups of coconut milk. Used cornstarch instead of flour and used whipped cream instead of cool whip (I can't stand that stuff). Made the custard in the microwave and it came out beautifully in five minutes, stopping to whisk every minute. This was a fabulous pie and I will make it many times again.
I found this recipe to be the best ever! I did make some substitutions, however. I used Land O Lakes fat-free half-and-half, and I did assemble the pie in a pre-made graham cracker crust, and I whipped my own topping instead of using Cool Whip. It was just wonderful, and every single crumb disappeared! This is truly a keeper!
I made this pie for Easter dinner & it was amazing! I followed other's advice & used cornstarch in place of flour. I also used cream of coconut that I found in our local liquor dept. I used the whole carton of cream of coconut along with half and half to get three cups. I used three egg yolks in place of the eggs, & plenty of untoasted coconut in the filling. I cooked the filling in the microwave on high for about seven minutes, stirring after every minute. By minute seven the filling was very thick, which meant my pie would not be runny. I placed the filling in my homemade pie crust & refrigerated overnight. In the morning I topped it with whipped heavy cream (whipped with powdered sugar & vanilla) and toasted coconut. The pie was beautiful and tasted great. It has held up well and is almost gone on the second day. The only thing I would do differently is lessen the sugar because the pie was a bit too sweet. Thank you Carol for a wonderful recipe, and thanks to everyone else for your tweaks to the original recipe. I think this is the best pie I have ever made!
This is a fabulous recipe. Like others have said, be sure and boil the custard until it becomes thick. Just watch the heat and continuously whisk. Very good and thanks
Update: K listen up. If this pie is runny you didn't cook it enough. Thank you 'H' for the hint 'be like Dora, just keep whisking'. I waited until bubbles started to 'blobbup' (my new word for the day) up through the top. Blobbup... blobbup ...and still left it on the burner a while longer. FINALLY it is keeping its shape, not runny at all. So you don't need 3 eggs. BTW, use the whole egg, what's with this using only the yolk? Ok so my slight changes, I used a can of coconut cream and topped THAT up to 3 cups with half 'n half (10%). Perfect volume for my pie shell. I also used cornstarch, I happen to LOVE that thick kinda, sorta 'jello' consistency which I'd like to point out isn't how I'd describe it but that's what real coconut cream pie is like to me. My God never use frozen whipped 'dessert', there isn't a drop of real cream in that poison. I used one cup of heavy whipping cream, just beat it with a little bit of confectioner's sugar and a drop or two of coconut extract. The first time I made this with 16oz of cream as someone suggested, it was FAR too much. This is a coconut cream pie not a whipped cream pie with coconut filling underneath, egads. I never use sweetened coconut flakes, its unnecessary and we'all need to cut back on sugar content. Now....made like this...is the best coconut cream pie I have ever eaten.
This is ABSOLUTELY AMAZING! The only thing I did differently is use 1 1/2 cups of coconut milk and 1 1/2 cups of heavy cream. I made this for my Dad for a present as coconut cream pie is his all time fav - and it was gone so quickly! It is to die for! Thanks so much!
not sure this is a fair review since my rating is w/a couple changes. FIRST, DO use CORNSTARCH instead of flour!!! I've made it both ways and it doesn't set up right with flour. Also DO use coconut milk as others have suggested. I use the whole can of coconut milk and however much 1/2 & 1/2 is needed after to total 3 cups of liquid. I get rave reviews on this pie with these changes! Oh and MAKE YOUR OWN WHIPPED CREAM-it's so easy!
I made this recipe last night for our dessert and it was great.... I use some of the suggestions and substituted the flour with cornstarch and 1 1/2 cups of half and half and 1 1/2 cups of coconut milk. The pie was delicious.
waaaaay too sweet and i didn't even add the cream on top! and i was so excited about it too, what a disappointment. can't imagine anyone eating a whole slice, not to mention diabetics and kids(imagine the sugar rush, wow!). i thought it may have been my mistake for using sweetened coconut but it wasn't. not worth the calories, i won't go by only good ratings from now on.
Excellent, best coconut cream pie! Definitely use coconut milk as previously suggested
Scrumptious!!!!!!! I did use real whipping cream though. Next time I'm going to try the recipe with 1 cup coconut milk and 2 cups half and half like the other reviews suggested. Wow can this recipe get any better?
I made this for Father's Day - a big hit! I took the advice of others and used coconut milk, amazing! Make your own whipped cream, it's easy and awesome. I am making this again for a BBQ today. I will only make this recipe from now on!
This is really rich & creamy, but does not have enough coconut flavor. I even added a half teaspoon of coconut extract. I may try using some coconut milk in place of some of the half and half.
This was the best coconut cream pie with the changes of replacing half of the half and half with coconut milk. I also used cornstarch instead of the flour. This was a wonderful and easy pie to make. It was 100% better the next day so try to make it the day before you need it.
I followed a few suggestions from previous reviews and I love this pie! I used 1 1/2 cups coconut milk and 1 1/2 cups half and half and instead of flour, I used 1/2 cup cornstarch and I also added 1/4 tsp coconut extract. What I really liked about this pie is that it doesn't glob all over the place when you cut it - it stays together. This is my new "go to" recipe for coconut cream pie. Thanks for sharing Carol!
Delish...I made with fat free half and half and fat free whipped topping. I never missed the fat from the regular stuff. So fast and easy too. I will definitely make again.
This is the best coconut cream pie recipe I have ever tried. I've made this pie at least a dozen times. We delivered a few of these pies to friends for Easter. There were rave reviews from our friends. The only thing I changed was to use stabalized whipped cream instead of whipped topping. I like to use the best of everything!
My husband's favorite pie is coconut cream pie. He said this one was the best I've ever made!!!
This is the Best Coconut Cream Pie I have ever ate! You need to have Patience when you are cooking the filling, just keep stirring and keep it on low heat. I used 1 1/2 cups of half and half and 1 1/2 cups of canned coconut milk. I also used 1/3 cup of cornstarch instead of flour. Last, I used the recipe on this website for the "whipped cream" by paula. I just gives it the Old Fashioned taste and not the cool whip taste. I will never use another recipe for a coconut cream pie again. My grandmother says she thinks that it was better than her mothers!!!
I really expected an amazing coconut cream pie, but I was sadly disapointed. I made the recipe as directed with the exception of using 1.5 cups of coconut milk as everyone suggested and 1.5 cups of half and half. The consistancy was perfect, but there was very little to no coconut flavor, even with the flaked coconut and coconut milk in the recipe. The coconut was so subtle, you could barely taste it at all. I would recommend using the coconut milk, but also try adding some coconut extract as well.
I made my own cookie crust and took the advice of others and did two cups of half and half and one cup of coconut milk. I topped it with homemade whipped cream. Let's just say that we were very sad when we ate the last of this pie! It was delicious!!
This was the creamiset, most delicious coconut cream pie I've ever eaten. I made it for guests, and it was very popular. One guest talked about it for days afterwards. Only change I would make...and not really a change..but, I would sprinkle the toasted coconut on individual pieces just before serving, as it does tend to get soggy in the refrigerator (that's assuming there's any left to refrigerate). The contrast between the toasted coconut and the creaminess of the pie is delightful!
Im not a big fan of coconut but made it for my boyfriend and he loved it ! His only suggestion was to add more coconut flavoring but thats only because he is such a coconut lover. I made my own heavy whip cream for topping. Thanks!
outstanding! I made this for my husband's birthday and i don't think i'm ever allowed to make him plain old birthday cake again. it was so easy to make, and definitely a special treat. thanks for a great recipe!
Did as others suggested and used cornstarch in place of flour, also 3 yolks in place of 2 whole eggs makes a HUGE difference. When I did the whole eggs i ended up straining out the thick bits that kept floating to the top which was pretty nasty. Also used about half a bag of flaked coconut in the pie which gave it a great texture. Sooo good!
This was truley a great coconut cream pie! I will make this one over and over! :-)))))))
OHHH my Goodness !!!!! Now I love coconut & especially Coconut cream pie! This is THE BEST I'VE EVER TASTED. DO NOT USED WHIPPED TOPPING please use fresh whip cream that you whip yourself. Just add 1 TSBP of icing sugar to it before you whip it, to add a slight sweet flavour. It is sooo worth it. Made this again (I try to make it every special occasion) on the weekend for a 40th Anniversay party for my inlaws - Mom in Law loves Coconut as much as I do maybe even more. Every one complimented on it saying it was the best they had ever tasted. Told me I should start selling them to the local restuarants! WOW what a compliment. & their was only one piece left - we only had 6 Dinner Guests!
Whether you use the original version or the suggestions given by others; this is the best recipe you can possibly find. I've made three different versions so far and each of them was fantastic.
This is from another viewer but I used Coconut milk lite and just cooked it on the stove and pre baked Marie Clanders pie shell and it was the best! Make your own whip cream! I also just used Bakers Angle Flake coconut and it worded great... What a wonderful coconut cream pie. I tested this recipe out tonight because my girlfriend wants one for her birthday. If this didn't work out, I was going to head to Bob Evans to get her pie since, while I find their food lacking, they do a fantastic coconut pie. I followed some of the advice in previous reviews and used 1 1/2 cups half-n-half and 1 1/2 cups canned coconut milk. I also used the 1/3 cup of cornstarch instead of flour and made my own whipped cream. I also used fresh coconut (from the freezer section) instead of that nasty dried, sweetened stuff in the cake mix aisle. I made the custard in the microwave and it was thick, smooth, creamy, and beautiful in just 5 minutes. I pulled the bowl out after each minute to stir the mixture with a whisk. SO easy and SO good. No need for coconut extract if you use fresh coconut and coconut milk. Thanks for a great recipe!
Positively the best coconut cream pie I've ever had! Followed suggestions of others using corn starch instead of flour. I also used 2 cups 1/2 and 1/2 and 1 cup heavy cream. I could not find coconut milk so I added 1/4th cup coconut cream. Be patient stirring on low/medium heat. YUMMMM!!!!
Didn't have enough 1/2 & 1/2 so used some milk. Used cornstarch instead of flour. Also put in extra coconut. Made it with graham crumb base instead of pastry. Turned out really good!!!
This is a keeper. It came out wonderful! It takes a LONG time stirring on the stove, but the results are worth it. I used the frozen flaked coconut and did not toast the inside coconut, just the outside. I also did as others suggested and used half and half, coconut milk, and cornstarch. The results were to die for. Next time I make this I will use homemade whip cream. I used frozen whipped topping because of lack of time, and the topping came out OK... for all the time you spend stirring and mixing the filling, put the extra time to make homemade whipped topping. I will definetly do that next time. I made this for my first Easter dinner and my guests were in silence as they ate... I got many compliments. Thanks for the great recipe.
I guess I should have listened to the reviews but I made this as the recipe states and it doesn't have a good taste of coconut. I served it to guests and they said, hmmm.. I taste the coconut on top but is the filling supposed to be coconut too? I was embarrassed to serve them. I think with the substitution of some of the half & half with the coconut milk may very well fix this problem. I may try it again using the best reviews. Sorry, this just was not the great pie I wanted.
This is the best!! So yummy. The only change i made was I used 1 1/2c half and half, and 1 1/2 cups coconut milk. You will not be dissapointed. Oh and i cooked it in the microwave like suggested by others, and it turned out perfect. It took about 7 minutes cooking it in my microwave stirring every min.
I am not sure if I messed up this recipe or if it is supposed to turn out like the way it did. I followed all the directions but after I took out of the fridge it looked more like Old Fashion Coconut Cream Soup NOT pie! I may try this recipe over again because I must admit it looks scrumptious! But for right now I am sorry to say that this recipe was a disappointment.
Excellent recipe!! I only made one change, and it was to use 1/3 cup of cornstarch in place of flour ... I didn't have a whole lot of faith in the flour causing the pie to solidify, and the cornstarch did its magic. Otherwise I followed the recipe exactly ... it had the perfect amount of not-super-sweet, with not-super-rich. LOVED IT! Thank you!
A friend made this and it is fantastic! Best coconut cream pie ever! Great flavor and texture. *Update* I made this into bars for Easter on a graham cracker crust. Delicious!
Very tasty pie. I did like other mentioned and used cream and coconut milk. This is definitely not a diner recipes. Old fashioned for sure!
Made as recipe reads. Used a pre-made graham cracker crust (9") and had leftover pie filling so made some little dessert cups too. Firmed up nicely in the refrigerator after 2 hours & was absoutely delicious with added toasted coconut on top. Yum!