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!!
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.
This was my first coconut cream pie to make, took it to the family's Thanksgiving festivities, got rave reviews. Will make again!
* 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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