a mouthwatering, chewy crust that has the lovely flavor of baked-in garlic! Bread machine recipe that is quick and simple to prepare. You may make two pizzas by doubling the recipe.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 hrs |
| Total Time: | 6 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ⅔ cup white sugar
- ⅓ cup all-purpose flour
- 1 ⅔ cups milk
- ⅓ cup heavy cream
- 4 egg yolks, beaten
- 1 ½ cups flaked coconut
- 1 (9 inch) pie shell, baked
Instructions
- Combine sugar, flour, milk and cream in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
- In a medium bowl, beat the egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in coconut. Pour into baked pie shell.
- Chill for several hours or overnight before serving.
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 190 mg |
| Sugars | 24 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I could have eaten the whole pie myself it was so good! Unfortunately, all my guests loved it, too. Made some slight changes. Instead of milk I used Half and Half. Instead of Heavy Cream I used coconut milk. OMG it was so good!
Pretty good recipe, might make again, but needs a fresh whipped cream topping to cut the sweetness a bit.
It wasn’t like a custard. It was a weird flour-y, but nicely thickened, glob. Flavor was fine. Texture was funkalicious.
Tasty and easy to make. I used 2/3 cup of whipping cream and 11/3 cup of milk. Also added a cap full of vanilla. I would make the custard again on its own. Great pie. Add some fresh whip cream and toasted coconut on top and it’s heaven on your plate.
Wow! This was great. Creamy and full flavored but not overly sweet. I typically make it exactly as written. This last time I toasted about 1/3 cup coconut in the oven for 3 minutes after I took out the pie crust and put this on top to change the looks of the pie. I haven’t tried it yet, but as far as looks are concerned, it’s far more attractive.
Very good! I even messed up and added the eggs and milk all at the same time; I just kept stiring over the heat and it still set up to a perfect custard consistancy. Will make again.
I thought this turned our really well. I got a tip off a cooking blog on the internet and used the microwave to toast the sweetened coconut at 30 second intervals mixing it around with a fork in between. That turned out really well. I topped the pie with real whipped cream (from a can) and the toasted coconut. The filling has a great taste, but I would like to try the recipe next time with unsweetened coconut.
I have made this recipe many times. I did not change a thing. It is better by far than any pie You would order in a restaurant or buy in a bake shop. I have been asked to bake some for anniversary dinners and many special events.
I kicked this recipe up I added 2 tablesoons of Butter added 1 teaspoon Vanilla 2 tablespoons Cornstarch added 1/2 cup more of coconut flakes. This my wifes favorite Pie. Enjoy
I’ve had better coconut cream pies. It’s still very good and very easy to make. It’s a little too rich for my taste.
I made this pie for memorial day….it was too heavy.
I did make some changes to the recipe. Probably pretty important. First off, I used only One cup of milk and Two thirds cup of heavy cream. Also only used Three yolks. After I finish mixing I added a couple scoops of Cool Whip. No clue how much just tossed a couple tablespoonfuls. Turned out wonderfully.
Funny how many people thought it was too runny. . . mine was thick and spreadable when poured into the pie crust. I used skim milk for the “milk” and it still turned out rich. I used the rest of my carton of heavy cream and made whipped cream for the top of the pie and sprinkled toasted coconut on top. Definitely not your conventional coconut cream pie but tasty!
This recipe was fantastic! I did, however, make a few changes. I use agave necter for a sweetener, and I used one (19 oz.) can of coconut milk instead of the milk and cream. I used cornstarch instead of flour. I mixed the agave, cornstarch, and coconut milk (which I had heated first) together in a double boiler. after it had heated I added a cup or so of this mixture to the beaten eggs, then added the eggs to the mixture in the double boiler and cooked until thick. After I had added the coconut and vanilla, I beat in a 8oz pkg of cream cheese and then added the toasted coconut on top…it was absolutely the best coconut cream pie I have ever tasted!
This was my first time making a cream pie. I’ve now made two of these and my dd req. it for Thanksgiving. I top mine with merangue and bake offf. Very good. But rich!
This pie was fantastic. The texture was perfectly dense and the taste was rich and creamy. I’ll be using this recipe to impress!
it looks really really good! but you should put more whip cream on it in the picture
I just made this today and it’s an excellent recipe….The only thing I added was my homemade whipped cream on top….Thanks Sara
I made this pie for Christmas dinner, and it was so good! It was much easier than other coconut pie recipes I’ve tried. I saved the egg whites from the yolks for the custard and made meringue for the top. Other recipes I have tried have been watery or bland, but this had an excellent flavor and made a firm but creamy custard. This will definitely be my go-to recipe for coconut pie (my husband’s favorite pie).
this was my familys favorite of all my pies I took the egg whites and made a marenge and brown it, is was awsum, thank you for the recipe
If I could pick a rating beyond 5 I would pick 5,000,000!!!! The pie was FANTASTIC and everyone LOVED it ( EVEN MY PICKY SIS’)! My mom COMERIO P.R. ( below ) made some changes and it turned out even better!