Coconut Cream Pie VIII Recipe -
Coconut Cream Pie VIII Recipe
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Coconut Cream Pie VIII

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    45 mins

    1 hr 45 mins


  1. In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.
  2. In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside.
  3. Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.
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Reviews More Reviews

Most Helpful Positive Review
May 30, 2003

This only took 20 minutes to make, but instead of having all the coconut on top, I chose to mix in the 1 1/2 cups with the batter and sprinkle the 1/2 cup on top. It set well and was very, very tasty.

Most Helpful Critical Review
Oct 15, 2010

This would be great if it didn't have eggwhites in the recipe, We made this pie and it turned out great and looks good but we are scared to eat it.


25 Ratings

Oct 03, 2007

This pie had a nice flavor although I could taste the flour. I will replace the flour with about 3T cornstarch when I make it again. I added the extra egg yolk to the egg mixture. I stired the hot milk and sugar into the egg mixture then returned it to the pan to cook. Also added coconut to the custard mixture.

Jan 22, 2004

I made this today for my husband because it's his favorite pie. He gave me an "A" for excellent! The only thing I did differently was that I added most of the coconut to the filling. I will continue to use this recipe again & again.

Aug 18, 2006

I was surprised this pie came out as good as it did. When I was making it, it was very lumpy and not great looking. I did what others said to do, put the coconut into the pie. But the taste is really good. I made the pie crust from this website, "Best ever pie crust." If it doesn't look nice and creamy don't be disappointed, just put toasted coconut on top an no one will know the difference. I will make this again.

Jan 01, 2009

I think this was a great recipe- I had never made a cream pie before, but I served it on Christmas Eve and my family loved it! It is definitely not easy to make, but if you follow the instructions carefully, it is delicious!

Nov 19, 2011

Great recipe, but I made a few changes. I used two egg yolks instead of one egg and one egg yolk. I also used 1/2 tsp of coconut extract and reduced the vanilla to a 1/4 tsp. I also cut out the salt. I cooked the filling like this: In a saucepan, combine the sugar and flour. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter, coconut extract and vanilla. Stir until the whole thing has a smooth consistency. Then mix in the beaten egg whites until smooth. Fold in 1 1/4 cups of the shredded coconut. Pour in crust, then top with 1/2 cup of toasted coconut.

Nov 26, 2002

Loved it! This was my first time making a coconut cream pie and I was so impressed! Thought it would be much more diffcult!!


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  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 235 mg
  • 9%

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

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