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    You are in: Home / Recipes / Coconut Cream Pie Recipe
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    Coconut Cream Pie

    Coconut Cream Pie. Photo by hisfavoritemavis

    1/1 Photo of Coconut Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 40 mins

    40 mins

    4 hrs

    hisfavoritemavis's Note:

    This is Martha's recipe. It was delicious and not too horrible to make. The best part is the super crispy, macaroon crust.

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    Units: US | Metric




    • 2 ounces semisweet chocolate, melted
    • 2 tablespoons unsalted butter, at room temperature
    • 6 tablespoons sugar
    • 1 1/2 cups desiccated coconut
    • 1 pinch salt
    • nonstick cooking spray


    1. 1
      Crust: Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. Place remaining ingredients in a medium bowl, and use your hands to mix until well combined.
    2. 2
      Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browning, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead and refrigerated, covered with plastic wrap.
    3. 3
      Filling: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt. Bring almost to a boil over medium heat, whisking constantly, 3 to 4 minutes. Meanwhile, in a medium bowl, lightly whisk egg yolks just until frothy.
    4. 4
      Whisk one-fourth of the hot-milk mixture into egg yolks; return the mixture to saucepan. Whisking constantly, cook until bubbles appear around the edges, about 1 minute. Stir in grated coconut and coconut extract. Transfer to a large bowl; let stand about 15 minutes.
    5. 5
      Pour filling into the prepared crust. Refrigerate until set, at least 4 hours or overnight. Whip cream and spread on top; garnish with toasted coconut, if using.

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    Ratings & Reviews:

    • on November 26, 2010


      Absolutely delicious!!! I made this for Thanksgiving instead of a pecan pie. Everyone loved it! You are right, the crust is wonderful! I knew we would want to sample it before Thanksgiving, so I made 1½ recipe (yes, I cut one yolk in half). I used the extra to make 3 individual 6 oz servings. My husband suggested all single servings instead of a whole pie next time.... easier to dig into, just grab & go.
      I tried to find "pure" coconut extract, went to 2 grocery stores & didn't have time to travel to a specialty grocery store so I settled for imitation. I used fat free cool whip in place of the heavy cream to save a few calories (and time). This pie will be a new Thanksgiving tradition. Thanks!

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


    Nutritional Facts for Coconut Cream Pie

    Serving Size: 1 (155 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 508.2
    Calories from Fat 363
    Total Fat 40.3 g
    Saturated Fat 30.2 g
    Cholesterol 127.0 mg
    Sodium 101.0 mg
    Total Carbohydrate 37.7 g
    Dietary Fiber 2.9 g
    Sugars 28.5 g
    Protein 4.6 g

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