Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. shredded coconut; 1 Tbsp. gelatin; 1/4 c. cold water; 3 eggs, separated; 1/2 c. sugar; 1/4 tsp. salt; 1 tsp. vanilla; 1 c. scalded milk; 2 c. cream, whipped; 1 baked pie crust

Servings: persons

1
Sprinkle gelatin in cold water.
2
Combine egg yolks, sugar, salt and vanilla.
3
Add to hot milk.
4
Cook in a double boiler until mixture coats a spoon.
5
Add gelatin to hot mixture.
6
Stir until dissolved.
7
Chill until syrupy.
8
Fold in stiffly beaten egg whites and 1 cup whipped cream.
9
Pour into crust-lined pan and chill. Top pie with remainder of whipped cream and sprinkle with coconut.

678

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: 3/4 c. shredded coconut, 1 Tbsp. gelatin, 1/4 c. cold water, 3 eggs, separated, 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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