Coconut Cream Pie V

Coconut Cream Pie V

9

"This is very rich. If needed, the richness can be cut down by decreasing the sugar. You can also turn this into a chocolate coconut cream pie by using the optional cocoa powder in the ingredients."
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Ingredients

servings 496 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 86.4g
  • 28%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 221 mg
  • 9%

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. Preheat oven to broiler setting.
  2. To Make Coconut Custard: In a large saucepan combine 2 cups sugar, cornstarch, and salt. Add cocoa powder if desired. Mix well. Pour in 3 cups of the milk. Stir well and cook over medium heat, stirring frequently until mixture comes to a boil.
  3. Meanwhile, mix remaining 1 cup of milk with beaten egg yolks in a medium bowl. When mixture on stove thickens, add 1/2 cup of it to egg yolk mixture, whisking constantly, until thoroughly combined.
  4. Pour egg yolk mixture back into sugar mixture, whisking constantly. Bring mixture back to a boil. Boil for 1 minute, stirring frequently.
  5. Remove mixture from heat. Stir in butter, vanilla, and coconut. Set aside.
  6. To Make Meringue: Place reserved egg whites in a large metal or glass mixing bowl. Beat until foamy. Add 1/2 cup sugar, a little at a time, beating constantly until stiff peaks form.
  7. Pour custard into baked pie shell. Spread meringue over custard, covering completely.
  8. Place pie under preheated broiler. Bake 5 minutes, or until meringue is golden. Chill before serving.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

I just tried this recipe for the first time. I'm not sure whether it will set up or not. One reason is the recipe call for one pie. I had enough for two pies. The pie is cooling now. If it ...

Most helpful critical review

DID NOT SET! I followed the directions to a "t", even thickening the custard more than recommended . . . I ended up with a nice crust, great meringue and coconut soup inside. I suspect that ...

DID NOT SET! I followed the directions to a "t", even thickening the custard more than recommended . . . I ended up with a nice crust, great meringue and coconut soup inside. I suspect that ...

I just tried this recipe for the first time. I'm not sure whether it will set up or not. One reason is the recipe call for one pie. I had enough for two pies. The pie is cooling now. If it ...

The only time I had a problem with this setting was when it was humid outside. Cutting down on the sugar by half makes it less rich.

I had setting issues with this recipe also so I cut down the milk to a little more than 2 cups in the saucepan and 1 cup in the yolk mixture. I sold the pie to a restaurant and the customers lov...

I had a problem with it setting also so other than that the taste was really good!!!!!

Very tasty recipe, but did not set. I altered the recipe by cutting the sugar to 1.5 cups and used 1.5 cups of milk and 1.5 cups of coconut milk, therefore, cutting the liquid down to a total of...

THE GREASTEST I make it in the mirco wave

This is the second time I've used this recipe. The first time, I agree with others that the recipe called for too much milk and it didn't set. This time, I realized once I had my crust made and ...

This is similar to what I have done for years but instead of mile I use Half and Half.. My family begs me to make this several times a year.