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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:

    30 mins

    30 mins

    0 mins

    Bev's Note:

    Enjoy!

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    Ingredients:

    Serves: 6

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Blend sugar, flour and salt with the cold milk.
    2. 2
      Add scalded milk, gradually, stirring constantly.
    3. 3
      Cook on a low heat until thick.
    4. 4
      Add beaten egg yolks.
    5. 5
      Cook 2 minutes longer.
    6. 6
      Remove from heat.
    7. 7
      Add vanilla extract and coconut.
    8. 8
      Cool then pour into previously baked pie shell.
    9. 9
      Cover with meringue (recipe follows).
    10. 10
      Makes one 9" pie.
    11. 11
      To Make Meringue: use 3 egg whites to cover a 9" pie shell.
    12. 12
      Use 2 level tablespoons granulated sugar for each egg.
    13. 13
      Beat egg whites until stiff. (They should be glossy on top and when you invert the bowl, they should remain in place.).
    14. 14
      Fold in the sugar,gradually.
    15. 15
      Cover the pie with meringue.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on December 03, 2008

      This pie is "delish"! I made it for the family as one of my pies for Thanksgiving and it was THE favorite! The only change I made was to bake it for 5 minutes @ 350 after putting the meringue on the custard to brown the meringue slightly! Will definitely make it again SOON!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2005

      55

      This is the best coconut pie filling ever. I made it for a friend's housewarming, and it disappeared in a few minutes, with everyone asking, "Hey, where'd the pie go?" I used Kittencal's butter pie crust (#66929), which was flaky and delicious, and an excellent complement to the rich, creamy filling. If you're cooking on an electric stove, though, I'd forget about trying to cook this over low heat. After 25 minutes, it was still runny. I cranked the heat up to medium and cooked it until it started to bubble. I used whipped cream instead of meringue -- next time I'll try the meringue.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2014

      55

      This pie was so tasty! Creamy and decadent. I used whipped cream and toasted coconut to top it off instead of a meringue. I have made this many times now. Great pie & really easy to make!

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

    Read All Reviews (24)

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    Nutritional Facts for Coconut Cream Pie

    Serving Size: 1 (149 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 404.8
     
    Calories from Fat 214
    52%
    Total Fat 23.8 g
    36%
    Saturated Fat 12.9 g
    64%
    Cholesterol 92.9 mg
    30%
    Sodium 248.4 mg
    10%
    Total Carbohydrate 42.1 g
    14%
    Dietary Fiber 3.5 g
    14%
    Sugars 17.8 g
    71%
    Protein 7.0 g
    14%

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