Rating: 3.83 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

Make this delicious coconut cream pie recipe for a dessert that will become your new staple. 

Unknown origin

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Recipe Summary

Yield:
Makes one 9-inch pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pastry recipe. Divide in half and bake one bottom crust in 9-inch pie plate. Refrigerate or freeze remaining pastry for future use.

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  • To make filling, in top of a double boiler, mix sugar, cornstarch, and salt. Stir in milk until smooth. Cook directly over medium heat until mixture thickens.

  • Beat egg yolks. Add 4 tablespoons of the hot milk mixture, whisking until well blended. Then stir egg mixture into remaining milk mixture. Cook and stir over hot water until custard is smooth and thickened. Remove from heat.

  • Stir in vanilla, 1 cup coconut, and the butter. Pour into pie shell; refrigerate until cold.

  • Whip cream with confectioners' sugar; stir in remaining 1/2 cup coconut. Spread or pipe over filling. Chill until serving time.

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Reviews

6 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0