Coconut Cream Pie IV Recipe

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!

—MARIO1

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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.

—JENICE

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110 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!

—CRISTEELEE

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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.

—RONNIWILSON

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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.

—Take2Bake

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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.

—Cory P

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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.

—Avon Lady Lisa

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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.

—GLSCUMMINS

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Nutrition

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.

Nutritional Information

Coconut Cream Pie IV

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 368
Calories from Fat: 145

% Daily Value *
Total Fat 16.1g 25 %
Saturated Fat 7.6g 38 %
Cholesterol 89mg 30 %
Sodium 291mg 12 %
Potassium 170mg 5 %
Total Carbohydrates 50.5g 16 %
Dietary Fiber 1.3g 5 %
Protein 6.1g 12 %
Sugars 34.6g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 11 %
Iron 10 %
Thiamin 13 %
Niacin 16 %
Vitamin B6 3 %
Magnesium 6 %
Folate 16 %

* 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.