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My review
Coconut Cream Pie
Mary
"A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired."
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Ingredients
4 h 55 m servings 399 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
- Place a strainer over a clean mixing bowl; set aside.
- Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
- Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 399 calories; 18.8 g fat; 51.1 g carbohydrates; 6.9 g protein; 121 mg cholesterol; 293 mg sodium. Full nutrition
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Reviews
Read all reviews 319378 Ratings
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Most helpful positive review
4/9/2004
Coconut pie is my husbands favorite and I have used many different recipes over the years and have learned a few tips over the years that help cut down on the amount of time you spend standing o...
Most helpful critical review
11/5/2010
I made this for someone else who loves coconut cream pie and I was told it is a bit on the sweet side compared to others.
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4/9/2004
Coconut pie is my husbands favorite and I have used many different recipes over the years and have learned a few tips over the years that help cut down on the amount of time you spend standing o...
11/12/2006
Coconut cream pie is by father's favorite pie and this is the second time I have used this recipe. I selected this recipe because it makes a bigger pie and I like to use a deeper pie plate. My...
3/5/2004
A fantastic coconut cream pie. I made my crust with 1 1/2 cups graham cracker crumbs, 1/3 cup white sugar and 6 tbsp melted butter, mixed and pressed into a pie plate and baked @375 for 7 min. ...
6/30/2006
It was very good, but it did not really have a coconut taste... I made 1 change: instead of using 3 cups of milk, I only used 2 cups + 1 cup coconut milk. If you don't expect a strong coconut ta...
11/29/2005
I took previous posters advice and used 1/3 cup cornstarch in place of flour, used 1 1/2 cup milk and same of coconut milk, added 1 tsp of coconut extract and toasted the coconut. I also didn't ...
4/2/2002
Coconut Cream pie has always been my favorite, and this recipe was FANTASTIC! Of course, I am not the greatest cook, and I managed to bust the crust and cooked the wrong part of the egg (ha ha)...
12/6/2002
I like a recipe that works the FIRST time. I made this pie exactly as the recipe stated and it turned out perfectly. It easily filled my pie crust to the brim, set up beautifuly and tasted great...
12/1/2002
Oh my! I had never made a coconut cream pie before, and this one was definitely a success. I made it with two cups skim milk and one cup cream and it was incredibly rich. You could only eat a...
4/27/2001
Best coconut pie I have ever had. Which is saying alot sence I thought my mother in law always made the best I had tasted. It was creamie and rich.