Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9-inch baked pie crust; 2/3 cup sugar; 1/3 cup cornstarch; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 3 eggs; 3 cups milk; 1 tablespoon butter; 2 teaspoons vanilla extract; 1 1/4 cups sweetened flaked coconut

Servings: persons

1 9-inch baked pie crust
2/3 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1 1/4 cups sweetened flaked coconut

1
In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
2
Gradually stir in milk.
3
Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
4
Remove from heat; stir in butter and vanilla.
5
Stir in coconut until blended; pour into baked pie crust.
6
Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
7
Just before serving, spread with whipped cream; sprinkle with toasted coconut.
8
Cover; refrigerate leftover pie.
9
8 servings.
10
Variation: You can also toast the coconut before adding it to the pie.
11
Preheat oven to 350 degrees.
12
Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.

449

kcal

Calories

Fat

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: 1 9-inch baked pie crust, 2/3 cup sugar, 1/3 cup cornstarch, 2 tablespoons all-purpose flour, 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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