Coconut Cream Pie

  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 10 servings
Ratings (5)
Coconut filling is cooked on stovetop then poured into the baked crust and chilled with a whipped cream topping.

What You'll Need

  • 3/4 cup cornstarch
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 4 cups milk (scalded)
  • 2 eggs (beaten)
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons margarine
  • 1/2 teaspoon coconut extract
  • 1 cup coconut (coarsely shredded fresh)
  • 1 10 inch pie shell (pre-baked)
  • 4 cups whipped cream

How to Make It

Combine cornstarch, sugar and salt; mix well. Gradually stir scalded milk into cornstarch mixture. Bring to a boil, stirring constantly, and boil for two minutes, or until thickened and shiny. Add a small amount of the hot mixture to eggs and beat until well blended. Return to pan and beat for two minutes over medium heat until slightly thickened, being careful not to let mixture curdle. Remove from heat and add vanilla and margarine, mixing until smooth.

Pour through sieve to strain out lumps. Place plastic wrap directly over filling; set aside to cool.
Add coconut extract and half the coconut to the cooled pie filling. Pour filling into pie shell; chill. Spread whipped cream over pie, mounding in center. Sprinkle with remaining coconut. Coconut cream pie recipe makes one 10-inch pie.

 

More Coconut Pie Recipes
Coconut Custard Pie
Coconut Banana Cream Pie
Caramel Coconut Pie
Coconut Chess Pie
Toasted Coconut Pecan Pie

 

Nutritional Guidelines (per serving)
Calories 355
Total Fat 12 g
Saturated Fat 8 g
Unsaturated Fat 2 g
Cholesterol 52 mg
Sodium 134 mg
Carbohydrates 56 g
Dietary Fiber 1 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)