Coconut Cream Pie

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Serves: 8,Yield: 1Pie

    • About This Recipe

    “The secret is in the mixing. I also like using Pillsbury prepared pie crust. You can find it in the dairy case at your grocers.”

    Ingredients

  • 2/3 cupsugar
  • 1/4 teaspoonsalt
  • 3cupswhole milk, do not use low fat
  • 1/3 cupcornstarch
  • 3eggs, beaten
  • 1tablespoonbutter
  • 2teaspoonscoconut extract
  • 1cupcoconut flakes
  • 1 (9inch)pie shells, baked and cooled

    • TOPPING

  • 1/3 cupsugar
  • 1/2 pintwhipping cream
  • 2teaspoonscoconut extract
  • 1/4 cupcoconut flakes, baked

    • Directions

  • In a medium sauce pan, stir together the sugar, cornstarch, salt and milk.
  • Beat the eggs then blend with mixture in the sauce pan.
  • Cook over medium heat, mixing constantly with a hand electric mixer, until mixture boils; boil mixing for one minute.
  • Remove from heat; stir in butter and coconut extract, mix in coconut with electric mixer.
  • Return to heat, cooking until boiling, mixing with electric mixer.
  • Remove from heat and pour into pie crust, spread evenly.
  • Press plastic wrap directly onto surface; refrigerate 6 to 8 hours.
  • Put 1/4 cup coconut into a pie pan and bake under broiler until just browned, stirring frequently.
  • Mix whipping cream in a chilled bowl with sugar and coconut extract until real stiff.
  • Remove plastic wrap from pie and spread whipping cream mixture over pie, sprinkle with baked coconut.

    • Reviews

  • “The filling for the pie had a great texture, but lacked in “real” coconut flavor. Like Sharlene, I think next time I will leave out the coconut extract. The topping for the pie was very bitter from the extract so we had to scrape it off it was to strong to eat. Next time I will add a little more sugar to the filling to make it a bit sweeter.”

  • “Your pie was a hit at our house.Next time I would use 2 cups of coconut and leave out the coconut extract–it seemed to leave a bit of an aftertaste of something not quite real.I used the same recipe, replacing the coconut extract for 1 tsp. vanilla extract and the coconut for 3 medium bananas and made a teriffic banana cream pie.It would also be great as vanilla pudding without the bananas.”

  • “I made this pie for Thanksgiving, it was delicious!My son-in-law said I outdid myself with this one!Coconut Cream Pie is a tradition in our family and I have not been able to get it right before using this recipe.Thanks for sharing the recipe!”

  • “Smooth and creamy, this pie is a delight on a summer’s evening. Just the right amount of sweetness to satisfy that sweet-tooth. Easy to make, as the directions are direct and simple to follow. I made exactly as the recipe specified for the perfect pie, using Mean Chef’s recipe for Basic Pie Crust, which has become the standard in my house. Thank you, Bob, for a wonderful treat!”

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