Coconut Cream Pie ★ Page 1 of 2


  • 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.”


  • 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

  • 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.

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