Coconut Cream Pie V Recipe - Allrecipes.com
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
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Directions

  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.

 

8 Ratings

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

 

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Nutrition

  • 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
  • 270 mg
  • 11%

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

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