Coconut Cream Pie IV

Coconut Cream Pie IV

103

"Creamy and delicious coconut flavored pie. A serious contender for the 'Best Pie in the Universe' title."
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Ingredients

servings 368 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine 3/4 cup sugar, cornstarch, salt and milk in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
  2. In a medium bowl, beat the 3 egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat and add butter, vanilla and coconut. Pour into baked pie shell. Cool in refrigerator.
  3. Preheat the oven to 375 degrees F (190 degrees C)
  4. In a medium glass or metal bowl, beat egg whites until frothy. Slowly add 6 tablespoons sugar while continuing to beat until whites form stiff peaks. Spread meringue over pie, sealing to the edges and sprinkle with coconut.
  5. Bake in the preheated oven until meringue is toasted, 10 to 15 minutes.

Reviews

103
  1. 120 Ratings

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Most helpful positive review

This pie was awesome. For those who had trouble with it setting up, you MUST bring cream pies to a full bubbling boil. This one said for 1 minute and, after adding yolks, cook 30 seconds longe...

Most helpful critical review

I made this recipe twice thinking the first failure was my fault... WRONG! This pie doesn't set up.

This pie was awesome. For those who had trouble with it setting up, you MUST bring cream pies to a full bubbling boil. This one said for 1 minute and, after adding yolks, cook 30 seconds longe...

We have been searching the country over for a good coconut pie recipe to use in our restaurant. My husband is VERY picky.... After many mishaps, we stumbled across this one. It has come out p...

I have several diabetics in my family, so I have made this recipie with Spenda* Sweetener. It gets rave reviews. (The last time my relatives were in, they ate the leftover pie for breakfast.) ...

It's a great recipe, but please cook it longer than instructed. I have a digital timer I use and one minute is too short to cook it after it's boiling. Do 2-3 min and 1-2 min after having the e...

Excellent. Just make sure that you boil it for an extra 30 seconds, return it to the heat after putting in the coconut and butter, and allow the pie to cool fully (in the fridge) after baking.

I followed directions and it turned out perfect. I don't use meringue for the top, I always use unsweetened heavy whipping cream.

I made this recipe twice thinking the first failure was my fault... WRONG! This pie doesn't set up.

I really really wanted this to turn out. It's my husband's favoriate pie and I followed it to the tee and it turned out runny! I don't think it was the recipe... i'm sure it was me. He said ...

Recipe was delicious and one of the prettiest pies I've ever made!