Name: Coconut Custard Cream Pie
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 nine inch pie, 6 serving(s)
Ingredients: 1 (15 fluid ounce) can Coco Lopez; 1 (12 fluid ounce) can evaporated milk; 4 tablespoons cornstarch; 1 tablespoon flour; 1/2 teaspoon vanilla; 3 tablespoons butter; 1/8 teaspoon salt; 3 egg yolks; 2 drops yellow food coloring (optional); 1 cup flaked coconut; 1 (8 ounce) container Cool Whip; 1/4 cup toasted coconut; 1 (9 inch) baked pie crusts

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Recipe by Brenda

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Coconut Custard Cream Pie created by jb41848

This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie. Creamy and delicious!

Ready In:: 10mins
Serves:
Yields:
Units:

Nutrition Information

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ingredients

1 (15 fluid ounce) can Coco Lopez
1 (12 fluid ounce) can evaporated milk
4 tablespoons cornstarch
1 tablespoon flour
¹⁄₂ teaspoon vanilla
3 tablespoons butter
¹⁄₈ teaspoon salt
3 egg yolks
2 drops yellow food coloring (optional)
1 cup flaked coconut
1 (8 ounce) container Cool Whip
¹⁄₄ cup toasted coconut
1 (9 inch) baked pie crusts

directions

Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch.
Cook in top of double boiler or medium non-stick pot.
When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition.
Add in vanilla, coconut, and food coloring.
Cook until well thickened.
Pour into prepared pie shell.
When cooled, top with Creamy Cool Whip then toasted coconut.

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RECIPE MADE WITH LOVE BY

@Brenda

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@Brenda

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"This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie. Creamy and delicious!"

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review by mommyoffour

6/23/2009

This was easy to prepare. I have never made a coconut cream pie before so I wasn't sure what to expect. It didn't take as long as I thought it would and my fear of it not setting up was for not. The pie set up beautifully. We liked the taste and using whipped cream made it very easy. Thank you for sharing with us your recipe.
review by drgoyette

11/21/2006

made filling just as written. topped with real cream. superb and easy.
review by bullwinkle

7/29/2006

Yummy, Yummy. Best coconut pie we have tried so far. I prepared my filling in a double boiler and it seemed to take forever to thicken but well worth the wait. Thanks Brenda for a great pie recipe. Bullwinkle.
review by Cristin

4/3/2006

I agree with Mrs.Khaylis this pie is DIVINE! Although, my store did not have Coco Lopez, I ended up using Thai Kitchen Coconut Milk. I'm thinking the Coco Lopez is sweeter, so I ended up adding a little Splenda after I made the filling just to sweeten it up a little. For personal preference I topped with Whipped Cream Icing #8605. This pie holds up beautifuly! Each slice comes out perfectly without the rest of the pie oozing into the cut out space -- yet it's not too firm. Can't wait to make this again! Thanks for posting!
review by Mrs.Khaylis

9/23/2004

This pie is DIVINE! I have made 2 of them since I have found your recipe and keep exta Cream of Coconut on hand so I can make on "just because" Now I am searching for the Perfect Pie Crust to accompany it! Thankyou for a Dream Pie!