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Coconut Cream Pie VI

Submitted by: Karen

Nothing is more simple than this creamy coconut-filled pie. The cream filling is cooked, the coconut is stirred in, and then the wonderful concoction is poured into a baked pie shell and chilled for a few hours.

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Coconut Cream Pie

Submitted by: Mary

A rich and smooth pie. It takes a half hour to make, but is well worth the effort!

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Coconut Cream Pie III

Submitted by: Pat

Freezing seems to do something magical to the coconut before it 's stirred into the cream filling and baked. In any case, this pie is certainly rich and delicious.

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Coconut Cream Pie IV

Submitted by: Jane

A creamy, thick and delicious coconut custard is cooked up and poured into a baked pie shell and smothered with meringue. Only a few minutes in a hot oven turns the meringue golden brown.

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Coconut Cream Pie I

Submitted by: Dmarcks

This is a quick pie that tastes like it took hours. Shredded coconut is folded into vanilla pudding and whipped topping, and then spooned into a graham cracker crust. More whipped topping is added along with a sprinkling of coconut.

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Coconut Cream Pie V

Submitted by: Jackie Smith

As is, this recipe makes a wonderfully rich meringue-topped pie. You can, however, quickly convert this recipe into one for a great chocolate coconut cream pie if you also use unsweetened coconut powder for the custard.

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Coconut Cream Pie II

Submitted by: Carol

A delicious milk custard is combined with beaten egg whites, whipped cream and freshly grated coconut. Then it 's poured into a pie shell and garnished with extra shredded coconut. Chill thoroughly before serving.

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Coconut Cream Pie VIII

Submitted by: SHERRY_G

You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut.

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Coconut Cream Pie IX

Submitted by: Sara

Flaked coconut is folded into a custard made with egg yolks thickened with flour.

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Coconut Cream Pie

Submitted by: Vera Moffitt

This is my own recipe for a pie that I make often. It's been a family-favorite dessert since the '40s, when I made several of these pies to serve a threshing crew of 21 men!