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Easy Coconut Cream Pie Recipe

Easy Coconut Cream Pie Recipe photo by Taste of Home

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This is my own recipe for a pie that I make often. It's been a family-favorite dessert since the '40s, when I made several of these pies to serve a threshing crew of 21 men!

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Easy Coconut Cream Pie Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

20 20

Ingredients

3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups milk
3 eggs, beaten
1-1/2 cups flaked coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked

Directions

In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 389 calories, 20 g fat (12 g saturated fat), 101 mg cholesterol, 266 mg sodium, 47 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Coconut Cream Pie in Reminisce Extra October 1993, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Easy Coconut Cream Pie

Easy Coconut Cream Pie

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Reviewed on Jan. 20, 2013 by Aquarelle

After reading the previous reviews I realized that it would be very easy to reduce the recipe by a third. (I always sucked at math but I'm very good at re-sizing recipes - go figure!) A 2/3 filling recipe is perfect for a 9" pie. It tastes really good, too.

Reviewed on Jun. 01, 2012 by Pittypat5458

This was a great pie! Will definitely make again. Everyone loved it.

Reviewed on Nov. 25, 2011 by bgbmartin1958

I made this for Thanksgiving. Got lots of compliments. Easy to make. I used this and made 2 pies out of this recipe. I put whipped cream on top and then the toasted coconut. It was the right amount of pie filling for 2 pies and they were deep dish. So it would be plenty without whipped cream on top for 2 regular pie shells.

Reviewed on May. 22, 2010 by ChevalDeLis

Just a fabulous, easy recipe! The best coconut cream pie I've ever had. It does make a lot of filling, so be sure to use a deep dish pie plate. Wow! Made me look like a superstar - thanks!