Coconut Cream Pie IV Recipe -
Coconut Cream Pie IV Recipe

Coconut Cream Pie IV

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

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2003

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 longer. My office loved it. My family will also love it at the next get-together!

Most Helpful Critical Review
Nov 23, 2002

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


120 Ratings

May 15, 2004

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 perfect every time (except when I did not let it get to a good boil as recommended). It sells out immediately each time I make some for the restaurant - our most popular pie!

Jun 13, 2004

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.) If you do this, you may want to add a tad more cornstarch, because the non-sugar changes the consistency a little. One note though: If you like a full pie, you may want to double (or 1 1/2 times) the recipie, I find that the regular recipie is a little scant.

Mar 04, 2008

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 egg yolks. Also, I cooled the base overnight(or min 2hrs) before doing my egg topping. I covered the egg whites and whipped them the next day. Additionally, please use an electric mixer on high to make the egg topping. It will take at least 8-10 min of beating. My client was thoroughly pleased. His pie was my second run-through.

Nov 06, 2005

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.

Apr 28, 2007

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

Apr 05, 2003

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 it tasted like it was supposed to, u just had to eat it with a spoon, and the topping was horrible! I just need step by step directions with mine.


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  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 50.5 g
  • 16%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 291 mg
  • 12%

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

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