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    You are in: Home / Recipes / Best Old Fashioned Coconut Cream Pie Recipe
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    Best Old Fashioned Coconut Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    0 mins

    2 hrs

    pink cook's Note:

    I came with this recipe by the combination of two old recipes kept in my collection, and the result was this tasty coconut creamy pie. Enjoy it.

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    Ingredients:

    Serves: 16

    Yield:

    pies

    Units: US | Metric

    FILLING

    TOPPING

    Directions:

    1. 1
      For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat.
    2. 2
      In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended.
    3. 3
      Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened.
    4. 4
      Add marshmallows and 3/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended.
    5. 5
      Pour into pie shells and refrigerate at least 2 to 4 hours.
    6. 6
      To make the whip cream topping, whip chilled whipping cream and for best results, the bowl and beaters should be chilled in the freezer. (This allows the cream to reach it's full volume and develop those meringue like peaks).
    7. 7
      Slowly add powdered sugar and then vanilla extract, until cream hold stiff and spread half the meringue over each pie to edge of crust.
    8. 8
      Sprinkle each with 1/4 cup of the remaining coconut on each pie or toasted coconut if you like, and refrigerate until served.
    9. 9
      To toast the coconut: heat oven to 350°F Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
    10. 10
      FOR VARIATIONS: Here are other ideas: you can also change the topping with meringue made with egg whites and marshmallow cream instead of the whipping cream topping.
    11. 11
      And for the filling, you can also add 3 oz. cream cheese instead of the marshmallows, if you like. Just before you remove the mixture from the stove, stir in the softened cream cheese, mix well, and enjoy it with a good cup of fresh coffee.

    Ratings & Reviews:

    • on February 04, 2010

      55

      A fantastic coconut cream pie! The custard is delicious! Good thing as I only made & prebaked a single very deep dish piecrust - left me with 1 3/4 cups leftover custard to nibble on with Boris. Yes, Boris is very taken with the custard too. Used just under 2 cups of whipping cream - it is a beautiful well set pie that is not overly sweet or overly eggy. Yes, I toasted the coconut for the top - next time I'll toast all the coconut. Total keeper - my new go-to show off pie! Thanks for posting, pinky kookie!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2010

      55

      I was searching for a recipe that was similar to Elby' Big Boy coconut cream pie from years back. This is very close. I added more whipped cream topping because we like it. I was a little nervous about the mini marshmallows, but the pie filling is not too sweet. After numerous recipes, this is now my favorite! Thanks Pinky kookie! AWESOME!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Best Old Fashioned Coconut Cream Pie

    Serving Size: 1 (154 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 405.0
     
    Calories from Fat 246
    60%
    Total Fat 27.4 g
    42%
    Saturated Fat 14.6 g
    73%
    Cholesterol 95.0 mg
    31%
    Sodium 251.9 mg
    10%
    Total Carbohydrate 35.3 g
    11%
    Dietary Fiber 1.5 g
    6%
    Sugars 17.9 g
    71%
    Protein 5.5 g
    11%

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