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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 lilsweetie

    1/1 Photo of Coconut Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Sharlene~W's Note:

    This is an adaptation of Debbie Field's recipe in "Debbie Field's Great American Desserts". I love pies and this is one of my favorites. To toast coconut and nuts, spread in an even layer on baking sheets and put in top rack of oven preheated to 325 degrees F. Watch closely and stir every 5 minutes or so until nicely browned.

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    Serves: 8


    9 inch ...

    Units: US | Metric

    • 1 9-inch deep dish pie crust, baked per package instructions and cooled

    Coconut Custard

    Whipped Topping


    • 1/4 cup shredded coconut, lightly toasted
    • 1/4 cup macadamia nuts, chopped and toasted


    1. 1
      To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
    2. 2
      Slowly stir in the half-and-half until smooth.
    3. 3
      Bring to a boil over medium-high heat, stirring constantly.
    4. 4
      Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
    5. 5
      Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
    6. 6
      Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
    7. 7
      Do not let boil.
    8. 8
      Remove pan from heat and stir in butter and vanilla until smooth.
    9. 9
      Strain through a fine-mesh sieve into a bowl.
    10. 10
      Cover with plastic wrap directly on the surface and cool on a wire rack.
    11. 11
      When cool, gently fold in the coconut.
    12. 12
      Chill for 1 hour.
    13. 13
      Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
    14. 14
      Assemble pie: Pour the cooled custard into the prebaked crust.
    15. 15
      Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
    16. 16
      Chill for 2 hours before serving.

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    Ratings & Reviews:

    • on July 05, 2002


      This is just superb! It's absolutly the freshest, most homemade tasting pie ever! The directions are easy to follow. This is as good as any restaurant serves! Thanks Sharlene, this is one that will get regular use!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2002


      This pie really tastes great! I have never made custard before and had a little trouble with this one. I couldn't get it to thicken and "steam" so after 25 minutes of stirring(and increasing the temp gradually) I gave up. It never thicken much and runs when I slice it. But it does taste good. I will probably try it again one day.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2003


      I made this pie for a friend who said his favorite pie was coconut cream. I had never made one before and this one was apparently excellent. It looked beautiful. He said it was the "best pie he ever had". In fact, he had eaten the entire pie within 1 hour. Very, very good recipe.

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

    Read All Reviews (4)

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    Nutritional Facts for Coconut Cream Pie

    Serving Size: 1 (195 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 550.1
    Calories from Fat 351
    Total Fat 39.1 g
    Saturated Fat 21.8 g
    Cholesterol 229.4 mg
    Sodium 256.7 mg
    Total Carbohydrate 42.0 g
    Dietary Fiber 1.3 g
    Sugars 26.7 g
    Protein 8.6 g

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