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Easy Coconut Cream Pie Recipe
Easy Coconut Cream Pie Recipe photo by Taste of Home
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Easy Coconut Cream Pie Recipe

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4.5 23 26
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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! —Vera Moffitt, Oskaloosa, Kansas
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6-8 servings

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

Nutritional Facts

1 piece: 389 calories, 20g fat (12g saturated fat), 101mg cholesterol, 266mg sodium, 47g carbohydrate (30g sugars, 1g fiber), 7g protein

Directions

  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: 6-8 servings.
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.


Reviews for Easy Coconut Cream Pie

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Bubbasmom40
Reviewed Mar. 16, 2016

"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?"

MY REVIEW
cdtl
Reviewed Dec. 28, 2015

"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"

MY REVIEW
chefkatkat
Reviewed Dec. 27, 2015

"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."

MY REVIEW
veridical_angel
Reviewed Dec. 25, 2015

"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."

MY REVIEW
onetoomany
Reviewed Dec. 6, 2015

"Delicious and easy even for a first time"

MY REVIEW
mjh1944
Reviewed Apr. 15, 2015

"I liked it but like to make the creamier filling."

MY REVIEW
Sweetaroma65
Reviewed Apr. 8, 2015

"This recipe looks beautiful in the picture!"

MY REVIEW
sprolessissy
Reviewed Apr. 8, 2015

"You can make this pie filling in the microwave in 7 minutes! Very same results!"

MY REVIEW
rusticcooking
Reviewed Apr. 8, 2015

"This is a very good pie, and keeps well, however it is a very old recipe that

I have used for years as far back as the 70s......"

MY REVIEW
cultura
Reviewed Apr. 8, 2015

"It is a great pie, which the poster has been making since the 40's. Maybe the cookbooks came after, because of HER recipe!"

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