Coconut Cream Pie Recipe - Allrecipes.com
Coconut Cream Pie Recipe
  • READY IN ABOUT 5 hrs

Coconut Cream Pie

Recipe by  

"A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    4 hrs 55 mins

Directions

  1. In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  2. Place a strainer over a clean mixing bowl; set aside.
  3. Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
  4. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2004

Coconut pie is my husbands favorite and I have used many different recipes over the years and have learned a few tips over the years that help cut down on the amount of time you spend standing over the stove. When I make any custard style pie, I use a stainless steel mixing bowl that will serve as a double boiler, that will fit over a large saucepan, like an 8 quart pan. Use just enough water so the the bottom of the mixing bowl is not touching the water. Bring water to a boil. Using a microwave safe 1 qt measuring cup, heat milk until scaled (tiny bubbles around rim of cup). Be careful not to let milk boil. Add sugar, flour and salt to the stainless steel mixing bowl stir to combine, set bowl over boiling water, add the hot milk and stir with a whisk until smooth. It only takes a few minutes for the mixture to thicken and then you can follow the remainging part of the recipe. You must be careful as the hot steam will escape for the sides of the bowl and you can get burnt if you are not careful. Use a pot holder or dish towel to hold on the mixing bowl while you stir it. Since using this method, I've never burnt or scorched any filling that I was making and cooking time has been cut in half.

 
Most Helpful Critical Review
Nov 08, 2010

I made this for someone else who loves coconut cream pie and I was told it is a bit on the sweet side compared to others.

 
Nov 12, 2006

Coconut cream pie is by father's favorite pie and this is the second time I have used this recipe. I selected this recipe because it makes a bigger pie and I like to use a deeper pie plate. My family (& especially my dad!) just love it. I used whole milk and the filling is so creamy - really delish! I increased the coconut to one & a half cups and felt it had plenty of coconut taste. I used the 4 egg whites to make a meringue topping, sprinkled coconut over the top and browned it in the oven. It looked great and tasted better. Thanks Mary!

 
Mar 05, 2004

A fantastic coconut cream pie. I made my crust with 1 1/2 cups graham cracker crumbs, 1/3 cup white sugar and 6 tbsp melted butter, mixed and pressed into a pie plate and baked @375 for 7 min. Keep stirring the mixture while it's on the stove or dark-brown blobs will end up in the pie and you'll have a very messy pot to clean.

 
Jun 30, 2006

It was very good, but it did not really have a coconut taste... I made 1 change: instead of using 3 cups of milk, I only used 2 cups + 1 cup coconut milk. If you don't expect a strong coconut taste, it is a very good pie. Be sure to use a non stick pan. I used stainless steel and the sugar burnt at the bottom, giving the pie a slight burned taste. That wasn't the recipe's fault though. Thanks for sharing!

 
Sep 19, 2003

Coconut Cream pie has always been my favorite, and this recipe was FANTASTIC! Of course, I am not the greatest cook, and I managed to bust the crust and cooked the wrong part of the egg (ha ha) before re-reading the recipe, but the filling ended up tasting incredible, despite the chef! :O) I also fixed some whipping cream with 4 tablespoons of white granulated sugar for topping. I know that I am probably the ONLY person dumb enough to add the whipped topping right away (before the pie cools, in which case it melts into a cream), but just in case I'm not, a word to the wise: WAIT UNTIL THE PIE COOLS before you add the whipped cream topping. My pie wasn't really very attractive looking, but TALK ABOUT TASTY!!!! I highly recommend this recipe to anyone who loves coconut cream pies. Now I have to go make my "common sense" notes so that I don't rough up the crust or mess up the eggs again next time I try this recipe. It usually takes me two tries on a new recipe anyway. I guess we'll have to eat the practice pie tonight and try again tomorrow! OH DARN!! HA HA

 
Nov 29, 2005

I took previous posters advice and used 1/3 cup cornstarch in place of flour, used 1 1/2 cup milk and same of coconut milk, added 1 tsp of coconut extract and toasted the coconut. I also didn't have much time for the pie shell so I just crushed graham crackers and added some melted butter and sugar pressed into a pie pan. This coconut cream pie was raved about and didn't last past Thanksgiving.

 
Oct 15, 2003

Oh my! I had never made a coconut cream pie before, and this one was definitely a success. I made it with two cups skim milk and one cup cream and it was incredibly rich. You could only eat a small sliver. Next time I will use only milk and I think it will be plenty rich and creamy, and lower fat. My recommendation is to make this the night before. Because the coconut is not cooked with the custard, the custard does not have a coconut flavor right away. While it sits overnight the coconut has a chance to re-constitute, plumping it up and infusing the pie with coconut flavor. I topped it with whipped cream and toasted coconut.

 

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Nutrition

  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 51.1 g
  • 16%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 293 mg
  • 12%

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

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