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Coconut Cream Pie with Whipped Cream

Recipe photo courtesy of not applicable

An American classic with an original topping; fluffy whipped cream replaces traditional meringue on this delicious pie.

Source: The Martha Stewart Show, November 2005



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How would you rate this recipe?
  • MS11214625
    22 AUG, 2014
    I must have missed something. I followed the recipe to a T but I never saw anything that said to bake the pie after you put the custard in it. I refrigerated it overnight and it was a mess. I just stuck what will be a soggy pie crust and custard in the oven and I'm hoping for the best. Where did it say to bake it after filling with custard and for how long?
    • chapelle1116403
      18 SEP, 2015
      I'm trying this recipe tomorrow, but can still answer your question. The crust is to be completely cooked as the recipe directs. The custard is also to be completely cooked - also as the recipe directs; however, if you did not cook the custard enough, then when you refrigerate it for the 3 hrs, it will not have 'set' sufficiently to slice. Another reviewer states that the bubbles in the custard when cooking should look like sci-fi goopy thick bubbles.
  • QueenFrostine
    11 JAN, 2009
    just so no one is misled, the description should read "fluffy whipped cream replaces traditional meringue"
  • prinesskikio12
    28 DEC, 2008
  • prinesskikio12
    28 DEC, 2008
    kiss j
  • kimkim
    2 APR, 2008
    This pie is delicious! And I thought I didn't like coconut. The first time I made it the custard was runny but figured out it was because I didn't cook it long enough. The second time I cooked it longer and it turned out great. The bubble you are waiting for to appear in the center when you are whisking will be gooey, think sci-fi movie goopy bubble. That was how I knew it was done. Now I just have to work on getting my pie crust to be pretty.
  • annmcrae
    13 DEC, 2007
    This is my husband's favorite from the Martha Stewart Baking Handbook. Everyone else loves it, too. I made two for Thanksgiving, and nothing was left! We like it made in deep-dish stoneware pie pan, and chilled until firm. The deeper pan and chilling keeps the whipped cream in place for the duration. Don't forget to use the best quality chocolate you can find. It really makes a difference!
  • sognaluna
    28 NOV, 2007
    I use this recipe, but omit the chocolate. I made it for the Housekeeping Manager at work and she shared it at her meeting with the supervisors. They all called me together from the meeting on speaker phone to rave about this pie! All fresh ingredients, the whole pie made from scratch right down to the fresh whipped cream! I am a legend at work now.

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