Easy Coconut Cream Pie Recipe
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3 cups whole milk
- 3 large eggs, beaten
- 1-1/2 cups sweetened shredded coconut, toasted, divided
- 1 tablespoon butter
- 1-1/2 teaspoons vanilla extract
- 1 pastry shell (9 inches), baked
- 1. 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: 8 servings.
1 piece: 389 calories, 20g fat (12g saturated fat), 101mg cholesterol, 266mg sodium, 47g carbohydrate (30g sugars, 1g fiber), 7g protein.
Reviews for Easy Coconut Cream Pie
"Awesome recipe! Then again I love coconut! Thanks for sharing!"
"We enjoyed this pie. I prepared it as written except for substituting 1 Tablespoon cornstarch for 1 Tablespoon of the flour as suggested by chefkatkat in her review. I'd intended to top the pie with freshly whipped cream but found it didn't need any. I served it with a few fresh strawberries to add a bit of color."
"Recipe did not work. Custard did not set in the refrigerator. Not sure what I did wrong. Any ideas about how I might fix it?"
"This pie was delicious. i made it as given except substituted heavy whipping cream for the milk. (Took much less time to thicken using the heavy whipping cream) it stands on its own--you don't need to top with any meringue or whip cream"
"This is pretty much the recipe I use for all of my cream pies (adjusting different flavors, of course) with only a couple of changes. Reduce the flour to 2 tablespoons and add 1 tablespoon of cornstarch. Gives a smoother texture to the pudding. I also separate the eggs and only add the yolks to the pudding. I use the whites for meringue. I sprinkle 1/4 c coconut on the filling, top with meringue and sprinkle remaining coconut on top. Place under broiler until golden brown. (Watch closely! It can burn in a heartbeat! Ask me how I know.) Even if you follow the recipe as written, you will have a delicious pie! The changes I made are due to the methods I learned while earning my Masters in Pastry Arts."
"This recipe did not work for me at all. The flour milk ratio is not right. It should not take a half hour to thicken. Burnt my favorite pan after all that. Lost a half an hour scrubbing."
"Delicious and easy even for a first time"
"I liked it but like to make the creamier filling."
"This recipe looks beautiful in the picture!"
"You can make this pie filling in the microwave in 7 minutes! Very same results!"
"This is a very good pie, and keeps well, however it is a very old recipe thatI have used for years as far back as the 70s......"
"It is a great pie, which the poster has been making since the 40's. Maybe the cookbooks came after, because of HER recipe!"
"I have more of a question than a comment and if someone would be so kind to give me a holler back I'd be grateful. My husband cannot eat coconut, so could I add bananas to this recipe instead? And if so how much? Thanks"
"As another reviewer said, this same recipe has been around for years in the cookbooks. I made it for Easter last week. It's a goodie, but not original to the poster. My mother also made her pudding for pies in this fashion. It is REAL pudding which can't compare to that out of a box."
"This recipe has been around for years in several cookbooks. The only difference is you add meringue and coconut to the top of it and brown it slightly and you don't have to chill it. You can serve it warm or cold. Its delicious warm!"
"quick and easy to make added a little bit of home made whip topping and it was perfect!!!"
"A great pie."
"LOVED LOVED LOVED THIS pie.....I am a HUGH fan of that one spot that is no longer around BS....and I added whipped cream to the top of this and OH MY this is one GREAT COCONUT CREAM pie!!! I did put this in a Keebler Shortbread pie shell and that was awesome but his pie was good no matter what! quick and Great pie what could be better!"
"Creamy and delicious. Loved it."
"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."
"This was a great pie! Will definitely make again. Everyone loved it."
"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."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.