Recipe by SHERRY_G
"You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut."
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2 1/2 tablespoons
1 3/4 cups
1 (9 inch)
pie shell, baked
fresh shredded coconut
This only took 20 minutes to make, but instead of having all the coconut on top, I chose to mix in the 1 1/2 cups with the batter and sprinkle the 1/2 cup on top.
It set well and was very, very tasty.
This would be great if it didn't have eggwhites in the recipe, We made this pie and it turned out great and looks good but we are scared to eat it.
This pie had a nice flavor although I could taste the flour. I will replace the flour with about 3T cornstarch when I make it again. I added the extra egg yolk to the egg mixture. I stired the hot milk and sugar into the egg mixture then returned it to the pan to cook. Also added coconut to the custard mixture.
I made this today for my husband because it's his favorite pie. He gave me an "A" for excellent! The only thing I did differently was that I added most of the coconut to the filling. I will continue to use this recipe again & again.
I was surprised this pie came out as good as it did. When I was making it, it was very lumpy and not great looking. I did what others said to do, put the coconut into the pie. But the taste is really good. I made the pie crust from this website, "Best ever pie crust." If it doesn't look nice and creamy don't be disappointed, just put toasted coconut on top an no one will know the difference. I will make this again.
I think this was a great recipe- I had never made a cream pie before, but I served it on Christmas Eve and my family loved it! It is definitely not easy to make, but if you follow the instructions carefully, it is delicious!
Great recipe, but I made a few changes. I used two egg yolks instead of one egg and one egg yolk. I also used 1/2 tsp of coconut extract and reduced the vanilla to a 1/4 tsp. I also cut out the salt. I cooked the filling like this:
In a saucepan, combine the sugar and flour. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter, coconut extract and vanilla. Stir until the whole thing has a smooth consistency. Then mix in the beaten egg whites until smooth. Fold in 1 1/4 cups of the shredded coconut. Pour in crust, then top with 1/2 cup of toasted coconut.
Loved it! This was my first time making a coconut cream pie and I was so impressed! Thought it would be much more diffcult!!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Cream Pie VIII
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 140
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