Recipe by Jackie Smith
"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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1 (9 inch)
pie crust, baked
unsweetened cocoa powder
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
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.
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.
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!!
I had a problem with it setting also so other than that the taste was really good!!!!!
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.
THE GREASTEST I make it in the mirco wave
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Cream Pie V
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 128
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