Coconut Cream Pie

20m
Prep Time
25m
Cook Time
45m
Ready In

Recipe: #4931

March 19, 2012



"An old favorite. Use your own pie crust or a ready made one. Even good with a graham cracker crust. This one doesn't use a meringue, but whipped cream topping."

Original is 7 servings
  • FILLING
  • TOPPING

Nutritional

  • Serving Size: 1 (370.3 g)
  • Calories 926.6
  • Total Fat - 65.9 g
  • Saturated Fat - 30.6 g
  • Cholesterol - 1809.9 mg
  • Sodium - 339.2 mg
  • Total Carbohydrate - 51.7 g
  • Dietary Fiber - 1.6 g
  • Sugars - 38.4 g
  • Protein - 31.1 g
  • Calcium - 372.4 mg
  • Iron - 5 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Prepare and bake the pie crust as directed on package and let cool.

Step 2

Preheat an oven to 375 degrees F.

Step 3

Spread the coconut in a single layer on a baking sheet with a rim. Bake, stirring several times, until golden brown, 6-8 minutes. Remove from the oven and set aside to cool.

FOR THE FILLING


Step 4

In a heavy nonaluminum saucepan, combine the granulated sugar, cornstarch and salt and whisk to mix well.

Step 5

In a bowl, whisk the egg yolks until blended, then gradually whisk in the milk. Gradually whisk the egg mixture into the sugar mixture, whisking well to dissolve the cornstarch.

Step 6

Place the saucepan over medium heat and cook for 4-5 minutes, stirring occasionally to prevent lumps from forming. Continue to cook, stirring constantly, until the mixture thickens and reaches a boil, 7-9 minutes longer. Boil for 1 minute, stirring constantly, then immediately remove from heat. Stir in the butter, vanilla and 1 cup of the toasted coconut. Immediately pour the filling into a bowl, press a piece of waxed paper directly onto the surface and let cool for 15 minutes.

FOR THE TOPPING


Step 7

In a large bowl, whisk the cream until semisoft peaks form. Add the confectioners’ sugar and vanilla and whisk until soft peaks form. Cover and chill until ready to use.

Step 8

Pour the filling into the cooled crust and jiggle the dish until the filling is level. Cover and chill until ready to serve. To serve, mound the topping on the pie and sprinkle with the remaining 1/4 cup toasted coconut. Serve immediately.

Tips


No special items needed.

2 Reviews

DollyMama

TO DIE FOR!!!! I use half milk and coconut cream, and made it easy and used a refrigerater pie crust I'm making another one for Sunday, Mikekey thank you!

5.0

review by:
(26 Sep 2013)

BabetteWA

This pie was extremely good, my family loved it, next time I will increase the sugar amount slightly, great recipe thanks!

5.0

review by:
(24 Mar 2012)

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