Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Coconut Cream Pie Recipe
    Lost? Site Map

    Coconut Cream Pie

    Coconut Cream Pie. Photo by **Tinkerbell**

    1/2 Photos of Coconut Cream Pie

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    City_Gurl's Note:

    "HEAVENLY" - this pie is so easy to make (especially if you use a store bought pie shell) and so easy to eat!!! Try it - you will not be disappointed !!!! Prep & cook time does not include refrigeration time (2 - 3 hrs).

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6-8

    Yield:

    pie

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      Bake pie shell according to package or recipe directions.
    2. 2
      Let cool.
    3. 3
      In saucepan, heat milk and coconut over medium heat until steaming.
    4. 4
      In large bowl, whisk 1/2 cup of sugar (or Splenda) with cornstarch; whisk in eggs until blended.
    5. 5
      Gradually whisk hot milk mixture into egg mixture in thin, steady stream.
    6. 6
      Return to saucepan.
    7. 7
      Cook over medium heat, whisking constantly until thickened to pudding consistency.
    8. 8
      Transfer to bowl; stir in vanilla (or Coconut extract).
    9. 9
      Place plastic wrap directly on surface; refrigerate until cool.
    10. 10
      In bowl, using electric mixter, whip whipping cream with remaining sugar (or Splenda) to soft peaks.
    11. 11
      Set aside 1 1/2 cups whipped cream aside.
    12. 12
      Fold remaining cream into cooled filling; spread into pie shell.
    13. 13
      Using piping bag with star tip, garnish top with reserved whipped cream- or just spread with a spoon.
    14. 14
      Sprinkle with toasted coconut.
    15. 15
      Refrigerate for 1 hour or until set.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on September 20, 2009

      55

      I LOVE this pie! Simple in both method & taste, the finished product highlights the vanilla & coconut flavors without a bunch of other things trying to compete. I used 2% milk & heavy whipping cream (I didn't know what 35% cream was) & could not be happier with the final result. Thank you for sharing, City_Gurl! Made & enjoyed for Fall 2009 Pick A Chef. :)

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

    Advertisement

    Nutritional Facts for Coconut Cream Pie

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 531.9
     
    Calories from Fat 283
    53%
    Total Fat 31.4 g
    48%
    Saturated Fat 18.8 g
    94%
    Cholesterol 128.9 mg
    42%
    Sodium 273.9 mg
    11%
    Total Carbohydrate 55.7 g
    18%
    Dietary Fiber 1.1 g
    4%
    Sugars 34.5 g
    138%
    Protein 7.7 g
    15%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites