Rocky Mountain High Coconut Cream Pie

Total Time
45mins
Prep
45 mins
Cook
0 mins

Somewhat time consuming but OH so worth it.

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Ingredients

Nutrition

Directions

  1. Mix sugar and cornstarch in large bowl until it resembles powder.
  2. Add the light cream slowly in a steady stream, whisking constantly. Beat well.
  3. Add milk in the same way. Beat in egg yolks.
  4. Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
  5. When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
  6. Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
  7. Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
  8. Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.
Most Helpful

3 5

We liked this pie, but it wasn't sweet enough for our tastes. Also, the vanilla extract was overpowering. (I'm one of those that often doubles the vanilla as I love it, but 2 tablespoons in this pie was too much even for me.) On the plus side, the pie set up beautifully. I made it in the microwave, stirring every 2 minutes, so it was very easy. Thank you for posting, please see my rating system.

1 5

This was the worst recipe I ever used. 2 Tablespoons of vanilla extract is entirely too much! Everything looked good until adding the vanilla. It turned the color of the pudding mix to a light brown and the taste was so pungent my husband made me throw it out. I think you may have meant 2 teaspoons and even that's questionable.

5 5

i like this recipe am 10