Coconut Cream Pie
- Ready In:
1 9inch pie
- In a saucepan, mix sugar, flour or cornstarch and salt; gradually stir in milk; over medium heat, cook, stirring until bubbling; cook 2 minutes; remove from heat.
- Temper eggs by slowly adding a moderate amount of cooked mixture to them while stirring; pour back into saucepan.
- Cook another 2 minutes, stirring constantly; remove from heat; stir in butter, vanilla and 1 cup coconut.
- Pour into cooled pie shell and cool; top with whipped topping.
- Place 1/3 cup coconut on baking sheet and bake at 350° until lightly toasted, 5-8 minutes; sprinkle on whipped topping.
Questions & Replies
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I didn't think I liked coconut cream pie, but I made it for a good friend who requested it for his birthday. One taste of the filling and I was hooked! It took great restraint to put the rest into the pie. I've made this several times, and every time is great. I do use real whipped cream for the topping though, and I toasted ALL the coconut.
Tasted great but never set up. I ended up with 'coconut cream pie soup". I have reread the instructions and am not sure where I made my error. I doubled the recipe to use in a 13x9 pan to take to church, and because I only have sweetened coconut, I cut the sugar in half, and hoping that it would thicken up enough to cut into squares, I tripled instead of doubled the flour, but still ended up with soup.<br/><br/>Nonetheless, it tasted very good.
I have made this recipe time and time again and it always turns out delightful. My dad is diabetic so I use Splenda instead of sugar and it is one of his absolute favorites. My husband recently started watching his sugar intake so I made this to take to his family's house on Christmas. It was a hit there also, even with the Splenda. Thanks sugar pea for this great recipe!
Made this over the weekend for guests and it was very good, although a little sweet for my taste. I would definitely decrease the sugar amount next time. Also, recipe doesn't specify whether you should use sweetened or unsweetened coconut. I used sweetened and I suppose that could also make a difference. Topped it with whipped cream instead of the whipped topping. Thanks for sharing your recipe, Sugarpea.
RECIPE SUBMITTED BY
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.