Recipe by BUCHKO
"This pie uses evaporated milk for added richness."
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1 (9 inch)
pie crust, baked
2 1/4 cups
1 1/8 cups
1 1/3 cups
egg yolks, beaten
1 1/2 teaspoons
This is the best coconut cream pie I have ever eaten. I modified it with Splenda instead of white sugar (increase it to 1 cup, I used unsweetened coconut, and no sugar whipped topping. No one could tell the difference it was wonderful.
If you like very thick, "egg-y", custard-like coconut pie, then this is the pie for you! I do not, so I was dissapointed with this pie. I made it for Thanksgiving and did not get a good response. If you do decide to make it, be sure and turn up the heat or it will never boil! I stood there forever waiting and finally gave up and turned up the heat. :)
My husband requested a coconut cream pie for his birthday. I found this recipe and added a meringue topper. His comment to me was "You outdid yourself with this pie". I will be making this recipe again! Definate hit.
Very good, but I turned the heat up a smidge from the low setting; too much stirring. My husband loved it!
easy to make, very tasty...my family loved it!!
I really like this pie. You really have to keep an eye on it, while the cream is cooking (lots of stirring). The only thing I would change next time is a bit more sugar, I thought the cream filling could have been a little sweeter! I topped this pie with sweetened whipping cream & toasted coconut! This pie will disappear very fast!!
This is the worst coconut pie I have ever tasted in my life. I made it for my son in law's birthday. Everyone hated it.
It took awhile-with all the stirring- but it was worth it. Best coconut cream pie I ever had! I used fat free can milk and skim milk and it was still very rich and creamy.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Cream Pie VII
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 147
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