Old-Fashioned Coconut Cream Pie Recipe

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Old-Fashioned Coconut Cream Pie Recipe

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4.5 2 2
Publisher Photo
After their wedding in a small country church, our daughter Angela and her husband, Lonnie Robertson, were driven to the reception in a horse-drawn wagon—along the same route that Angela's great-grandparents took in the 1800s! Later, the guests raved over luscious desserts like this old-fashioned pie.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Cook: 10 min. + cooling

Ingredients

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 egg yolks, beaten
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 1 cup sweetened shredded coconut, divided
  • 2 cups whipped cream or whipped topping
  • 1 pastry shell (9 inches), baked

Directions

In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Coconut Cream Pie in Down the Aisle Country-Style 2000, p45

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 egg yolks, beaten
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 1 cup sweetened shredded coconut, divided
  • 2 cups whipped cream or whipped topping
  • 1 pastry shell (9 inches), baked
  1. In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Coconut Cream Pie in Down the Aisle Country-Style 2000, p45

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Candon User ID: 6763924 220598
Reviewed Feb. 15, 2015

"I substituted the extracts with 1/2 teaspoon vanilla and 1 teaspoon coconut. I also whipped up my own cream as opposed to a buying a whipped topping, and this was the best coconut cream pie I've ever had."

MY REVIEW
angelasandoval User ID: 2401339 30361
Reviewed Apr. 9, 2012

"Good flavor and nice creamy texture but not quite "coconutty" enough. Will try adding a little coconut extract in addition to the vanilla next time."

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