Recipe by Mad Butcher
"This is a pie that was created for our daughter's birthday. She loved her grandmother's coconut cream pie. We did not have the exact recipe so we came up with this. It could take up to 30 minutes for the custard to get thick and come to a boil."
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1 1/2 cups
1 1/2 cups
1 (9 inch)
baked pie crust
cream of tartar
I was skeptical about the use of coconut milk in this recipe since I thought it would be a little heavy, but it added a nice rich mouth feel to the filling. I will say that I did not use the 1/2 and 1/2, I used 2% milk because that it what I had on hand. It worked perfectly. I think that using the 1/2 and 1/2 would have made the filling too rich (if there is such a thing) because it was plenty rich as it was. Also, for me, it works better to blend the cornstarch, sugar and salt together in the sauce pan, add the beaten eggs and incorporate them and then add the liquids a portion at a time. This ensure that all the cornstarch and egg gets incorporated into a smooth mixture before you begin cooking it. My tasters LOVED this recipe and I will be making it again.
Followed the directions to the letter, and even after a whole day in the fridge it was soupy.
This Coconut cream pie recipe is so delicious. I did as the first review suggested and blended the cornstarch, sugar and salt together in a saucepan. Then I added the beaten eggs and gradually poured in the milk. I did use 1/3 cup cornstarch and I used 2 and 1/2 cups of 2 % milk and only a 1/2 cup of half & half. Those were the only changes I made from the original recipe. My husband always loved his mother's coconut pie as we all did. No one in his family had her recipe. My husband says this recipe comes close. He thought his Mom used fresh cream after they milked the cows and it was of course much richer. Many thanks for sharing this goodness!
This was very easy to make, taste was good, but not great. Firmed up beautifully, was thick and creamy. I think the cornstarch gave it a slightly "off" taste. Made it exactly as written...Will make again, though with some slight preferential alterations.
I made this for a church meal today. WOW!! It was a hit. Had trouble finding coconut milk, so used Silk coconut milk with 1/2 1/2. I wanted to get 30 pieces, So I made this in an XL cake pan. I used refrigerated Pillsbury pie dough, customizing it to the pan -- worked great. Meringue was more like a frosting, but was delicious. I called it Coconut Pie in a Pan. It's a keeper.
Awesome recipe! I used fat free half and half (yes, there is such a thing) and it made the custard just the right consistency. And I used 3 egg yolks since I would need 3 whites for the meringue. It didn't take nearly 30 mins to cook the custard but I won't argue with the cook because she shared a true winner of a recipe.
Excellent texture and taste! For me it tasted like a combination of coconut and bananas! One thing I would do different next time is begin whipping the eggs at the same time I begin stirring the custard because the eggs took 30 minutes to whip whereas the custard only took 15 minutes to cook.
This pie is awesome! I did make one change; I used 2 cups of coconut milk and 1 cup of 1/2 & 1/2 because I didn't want to waste the coconut milk. It's a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Cream Meringue Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 315
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