Coconut Cream Pie

Coconut Cream Pie

  • Prep Time: 5 mins
  • Total Time: 10 mins
  • Serves: 6,Yield: 1nine inch pie

    • About This Recipe

    “This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie. Creamy and delicious!”

    Ingredients

  • 1 (15fluid ounce) cans Coco Lopez
  • 1 (12fluid ounce) cans evaporated milk
  • 4tablespoonscornstarch
  • 1tablespoonflour
  • 1/2 teaspoonvanilla
  • 3tablespoonsbutter
  • 1/8 teaspoonsalt
  • 3egg yolks
  • 2dropsyellow food coloring(optional)
  • 1cupflaked coconut
  • 1 (8ounce) containers Cool Whip
  • 1/4 cuptoasted coconut
  • 1 (9inch)baked pie crusts

    • Directions

  • Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch.
  • Cook in top of double boiler or medium non-stick pot.
  • When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition.
  • Add in vanilla, coconut, and food coloring.
  • Cook until well thickened.
  • Pour into prepared pie shell.
  • When cooled, top with Creamy Cool Whip then toasted coconut.

    • Reviews

  • “Oh my, this is so delicious.Without a doubt, the best coconut cream pie I have ever had.I received nothing but rave reviews from everyone at Christmas dinner.Well worth the time and calories!! Thanks for sharing.”

  • “This was easy to prepare.I have never made a coconut cream pie before so I wasn’t sure what to expect.It didn’t take as long as I thought it would and my fear of it not setting up was for not.The pie set up beautifully.We liked the taste and using whipped cream made it very easy. Thank you for sharing with us your recipe.”

  • “made filling just as written.topped with real cream.superb and easy.”

  • “Yummy, Yummy. Best coconut pie we have tried so far. I prepared my filling in a double boiler and it seemed to take forever to thicken but well worth the wait. Thanks Brenda for a great pie recipe. Bullwinkle.”

  • “I agree with Mrs.Khaylisthis pie is DIVINE!Although, my store did not have Coco Lopez, I ended up using Thai Kitchen Coconut Milk.I’m thinking the Coco Lopez is sweeter, so I ended up adding a little Splenda after I made the filling just to sweeten it up a little.For personal preference I topped with Whipped Cream Icing #8605.This pie holds up beautifuly!Each slice comes out perfectly without the rest of the pie oozing into the cut out space — yet it’s not too firm.Can’t wait to make this again!Thanks for posting!”

  • “This pie is DIVINE! I have made 2 of them since I have found your recipe and keep exta Cream of Coconut on hand so I can make on “just because” Now I am searching for the Perfect Pie Crust to accompany it! Thankyou for a Dream Pie!”

  • “I wish I could give this 10 stars.This pie was so amazing.My dh and kids devoured it.I loved the taste of the filling.I made homemade whipped cream and piled it on.I will post the picture soon.Thanks for an awesome recipe!!!!”

  • “Nice, firm pie; a bit sweet. Next time we’ll take it off the stove sooner.My DH was disappointed that it didn’t have a meringue on it, but accepted the whipped topping.Shared it with my folks who gave it high marks too.”

  • “Way too sweet for my family’s taste.They like the pudding type taste better.Not difficult to make, about the same time to make a scratch pudding recipe.”

  • “This pie was pretty good, Next time i believe i’ll double the recipe as we like more filling in our pies.”

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