Fresh Coconut Cream Pie – a delicious recipe with pie shells, sugar, cornstarch, salt, milk, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
2
Bring to a boil, stirring over medium heat and boil for 2 minutes.
3
Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
4
Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
5
Turn into bowl; stir in extracts and half of coconut.
6
Place waxed paper directly on filling; refrigerate 1 hour.
7
Turn into pie shell; refrigerate 3 hours.
8
To serve: Whip cream, and spread over filling; top with remaining coconut.
9
*2 cans flaked coconut can be used in place of grated fresh coconut.
683
kcal
Calories
34
g
Fat
76
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (9 inch) pie shells, baked and cooled, 1 cup sugar, 1/2 cup cornstarch, 1/4 teaspoon salt, and more.
Yes, Fresh 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.
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