Coconut Cream Pie

Coconut Cream Pie

279

"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

4 h 55 m servings 399 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 293 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. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

279
  1. 331 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

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.

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 o...

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...

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. ...

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 ta...

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)...

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 ...

I like a recipe that works the FIRST time. I made this pie exactly as the recipe stated and it turned out perfectly. It easily filled my pie crust to the brim, set up beautifuly and tasted great...

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...

Best coconut pie I have ever had. Which is saying alot sence I thought my mother in law always made the best I had tasted. It was creamie and rich.