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Coconut-cream pie, a spin-off of custard-cream pie, is a traditional Southern favorite that has moved far beyond the lower regions of the country to more widespread appreciation. This recipe is Martha's version of the classic dessert.

Source: Martha Stewart Living, April 1999



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How would you rate this recipe?
  • ptg566924
    14 NOV, 2018
    I used the recipe from my Martha Stewart Living Cookbook. The directions aren’t exactly the same as this. I pre-measured everything & had sugar & coconut leftover for some reason. My pie looks fabulous, & the filling tasted good, but after about 30 min from broiling the Swiss Merengue, there’s liquid forming presumably from the filling. I’m also not quite sure what the butter was for - there’s certainly enough ‘fat’ from the cream of coconut.
  • gramig1858517
    19 JUL, 2017
    The video and the link to the printed recipe are different. Martha says sweetened coconut , the text says unsweetened. Martha never mentions the butter in pudding. The recipe says cream of coconut, martha says coconut MILK. Different measurements....Goodness! Enough to make a first time pie baker cry! I had to consult Joy of Cooking as a cross reference....and I used Marthas video for the guide----luckily it turned out wonderful for my husbands 50th birthday. The custard was DIVINE. It did begin to curdle at the end of the low to medium heat, but I saved it by whisking it. The custard seemed just a touch sweeter than I prefer so I might reduce it next time. Even with the issues, I do recommend.
  • carolinhouston
    13 JUL, 2013
    This pie had a wonderful coconut taste. I am known for my Coconut Cream Pies, but this recipe is one of my new favorites. The only problem was the custard did not set as well as my other recipe. Next time I will use less cream of coconut and use whole milk.
  • k8ebelle
    13 MAR, 2013
    This is the best coconut cream pie recipe! My mom asks me to make it for her every year as her birthday present. If you're looking for a good recipe for coconut cream pie--this is it. The cream of coconut makes it.
  • wicked1x15405289
    24 JUL, 2012
  • Melissa Houle
    17 JUL, 2012
    actually the meringue makes it taste much better I find
  • melisa1168
    15 NOV, 2008
    I leave the meringue off actually, this recipe is fantastic without it! My husband's favorite, I make it for special occasions and because he's diabetic I make it with Splenda! Hope you'll try it without the meringue! It's a definite keeper in my book!
  • TreeOwl
    22 JUL, 2008
    Hey what's with all the meringue? I like my cream pie with the real stuff. Someone lead me to a whipped cream coconut or chocolate pie. Thanks!

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