Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. fresh milk; 1 c. sugar; 2 eggs, beaten; 3 heaping Tbsp. cornstarch; 1/2 c. cold water; 1 tsp. vanilla; 2 Tbsp. butter or margarine; 1 c. Angel Flake coconut; 1 small carton Cool Whip; pie crust (see recipe or use Mrs. Smith's deep dish pie crust), baked

Servings: persons

2 1/2 c. fresh milk
1 c. sugar
2 eggs, beaten
3 heaping Tbsp. cornstarch
1/2 c. cold water
1 tsp. vanilla
2 Tbsp. butter or margarine
1 c. Angel Flake coconut
1 small carton Cool Whip
pie crust (see recipe or use Mrs. Smith's deep dish pie crust), baked

1
Mix milk and sugar in saucepan.
2
Heat slowly.
3
Mix cornstarch with water.
4
Add slowly to first mixture.
5
Add beaten eggs.
6
Stir constantly until thick.
7
Remove from heat.
8
Add butter, vanilla and coconut.
9
Set aside to cool to room temperature or refrigerate overnight.
10
Fold in 3 heaping tablespoons Cool Whip.
11
Save rest of Cool Whip for topping.

735

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 c. fresh milk, 1 c. sugar, 2 eggs, beaten, 3 heaping Tbsp. cornstarch, and more.

Yes, Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Pie

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