Easy Coconut Cream Pie Recipe

4.5 25 31
Easy Coconut Cream Pie Recipe
Easy Coconut Cream Pie Recipe photo by Taste of Home
Publisher Photo

Easy Coconut Cream Pie Recipe

Read Reviews
4.5 25 31
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

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. Yield: 8 servings.

Test Kitchen Tips
  • Put the lime in the coconut by stirring in 1 teaspoon grated lime peel after removing sugar mixture from the heat.
  • This filling is super easy and delicious in a graham cracker crust.
  • Originally published as Coconut Cream Pie in Reminisce Extra October 1993, p51

    Nutritional Facts

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

    • 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. Yield: 8 servings.

    Test Kitchen Tips
  • Put the lime in the coconut by stirring in 1 teaspoon grated lime peel after removing sugar mixture from the heat.
  • This filling is super easy and delicious in a graham cracker crust.
  • Originally published as Coconut Cream Pie in Reminisce Extra October 1993, p51

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    Reviews forEasy Coconut Cream Pie

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    MY REVIEW
    Naomie User ID: 9114200 263674
    Reviewed Mar. 20, 2017

    "Awesome recipe! Then again I love coconut! Thanks for sharing!"

    MY REVIEW
    res1046 User ID: 8390460 263173
    Reviewed Mar. 7, 2017

    "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."

    MY REVIEW
    Bubbasmom40 User ID: 8807053 245509
    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 User ID: 8678127 240417
    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 User ID: 8676715 240325
    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 User ID: 4535862 240186
    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 User ID: 7556943 238828
    Reviewed Dec. 6, 2015

    "Delicious and easy even for a first time"

    MY REVIEW
    mjh1944 User ID: 8087698 224903
    Reviewed Apr. 15, 2015

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

    MY REVIEW
    Sweetaroma65 User ID: 8206803 224485
    Reviewed Apr. 8, 2015

    "This recipe looks beautiful in the picture!"

    MY REVIEW
    sprolessissy User ID: 7205796 224480
    Reviewed Apr. 8, 2015

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

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