Coconut Cream Pie V Recipe -
Coconut Cream Pie V Recipe

Coconut Cream Pie V

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"This is very rich. If needed, the richness can be cut down by decreasing the sugar. You can also turn this into a chocolate coconut cream pie by using the optional cocoa powder in the ingredients."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to broiler setting.
  2. To Make Coconut Custard: In a large saucepan combine 2 cups sugar, cornstarch, and salt. Add cocoa powder if desired. Mix well. Pour in 3 cups of the milk. Stir well and cook over medium heat, stirring frequently until mixture comes to a boil.
  3. Meanwhile, mix remaining 1 cup of milk with beaten egg yolks in a medium bowl. When mixture on stove thickens, add 1/2 cup of it to egg yolk mixture, whisking constantly, until thoroughly combined.
  4. Pour egg yolk mixture back into sugar mixture, whisking constantly. Bring mixture back to a boil. Boil for 1 minute, stirring frequently.
  5. Remove mixture from heat. Stir in butter, vanilla, and coconut. Set aside.
  6. To Make Meringue: Place reserved egg whites in a large metal or glass mixing bowl. Beat until foamy. Add 1/2 cup sugar, a little at a time, beating constantly until stiff peaks form.
  7. Pour custard into baked pie shell. Spread meringue over custard, covering completely.
  8. Place pie under preheated broiler. Bake 5 minutes, or until meringue is golden. Chill before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 01, 2003

I just tried this recipe for the first time. I'm not sure whether it will set up or not. One reason is the recipe call for one pie. I had enough for two pies. The pie is cooling now. If it doesn't set up, I will let you know. It look like a great recipe, and taste great. Thanks, Joe Woodard

Most Helpful Critical Review
Aug 01, 2003

DID NOT SET! I followed the directions to a "t", even thickening the custard more than recommended . . . I ended up with a nice crust, great meringue and coconut soup inside. I suspect that the recipe needs only 3 cups TOTAL of milk. Using the suggested amount is too much for the amount of cornstarch, sugar and egg to handle. Also, the filling is REALLY sweet. I think it needs about half to three-quarters of the sugar.

Aug 01, 2003

The only time I had a problem with this setting was when it was humid outside. Cutting down on the sugar by half makes it less rich.

May 03, 2011

I had setting issues with this recipe also so I cut down the milk to a little more than 2 cups in the saucepan and 1 cup in the yolk mixture. I sold the pie to a restaurant and the customers loved it!!

Feb 29, 2008

I had a problem with it setting also so other than that the taste was really good!!!!!

Jan 07, 2008

Very tasty recipe, but did not set. I altered the recipe by cutting the sugar to 1.5 cups and used 1.5 cups of milk and 1.5 cups of coconut milk, therefore, cutting the liquid down to a total of 3 cups instead of four. There is still not enough cornstarch in the this recipe to make the pie set. I ended up with a delicious coconut cream soup instead of a pie with a custard filling.

Dec 31, 2006

THE GREASTEST I make it in the mirco wave

Mar 24, 2015

This is the second time I've used this recipe. The first time, I agree with others that the recipe called for too much milk and it didn't set. This time, I realized once I had my crust made and all my ingredients out (I made a quick graham cracker crust instead of using a traditional crust) that I didn't have any milk, so I substituted 2 cups of water for 2 cups milk for the custard and added extra cornstarch, Starting with just a little and working up to about a tablespoon extra. It doesn't appear to have affected the final consistency. With some tweaking this recipe is great. Coconut meringue is my husband's favorite and my get out of jail free card, and this recipe is easier than others I've used while still tasting like it took hours to make.


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  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 86.4 g
  • 28%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 8.7 g
  • 17%
  • Sodium
  • 221 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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