A creamy, delicious pie. Although it takes a half hour to make, it is really worth it! If desired, garnish with whipped cream and toasted coconut.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup white sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups milk
- 4 egg yolks
- 3 tablespoons butter
- 1 ½ teaspoons vanilla extract
- 1 cup flaked coconut
- 1 (9 inch) pie shell, baked
Instructions
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
- Place a strainer over a clean mixing bowl; set aside.
- Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
- Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 293 mg |
| Sugars | 33 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe, however, I do make one adjustment. I use coconut milk in place of milk for a great coconut taste. I top it with whipped topping mixed with sour cream with a touch of sugar added. Gives it a slight tang instead of just sweetness.
Turned out wonderful
This is an amazing recipe!!! AMAZING !!!! Everone one loved it.
Perfectly delicious!
Very poor instructions. Cook the dry ingredients on medium heat? When it had me with this very thick custard trying to restore it to a “medium boil” I finally gave up and had scorched custard on my sauce pan. Using my on the fly alterations what I tasted was good.
Great basic recipe! I read through the reviews, good and bad, to make these changes: I heated the milk in the microwave first to speed up the cooking time, I used the double broiler method to prevent scorching, and I added a teaspoon of coconut flavoring along with the vanilla. Also, I used unsweetened coconut flakes- the shredded kind, not the big flakes. Turned out delicious!!!
This was surprisingly easy to make and tasty! I added toasted coconut on top of whipped cream. I also added a little more than 1 cup of coconut to the custard.
Turned out Excellent! I took a few of the suggestions from other people such as use 1/4 c of each of cornstarch and flour versus 1/2 cup flour, I heated 2 cups of the milk in the microwave to help it warm quicker, and I put 1 1/2 c of coconut in. I also cooked in a double boiler to keep it from scorching. It thickened really nice, but did not come to a boil.
Made 2 of these and both were a huge hit! Really good easy recipe.
I made this at the request of my 17 year old and I was a bit skeptical since I’m not a huge fan of this type of pie & didn’t know if it would go over well. I like the flavor of both coconut and custard (traditional style custard/flan), but I find the custard of this type of pie overly thick – “globby” is what comes to mind – and with the pieces of coconut mixed it, it’s just not what I enjoy from a pie. However, this did not phase my kid nor the guests we had over & they devoured it. I made it a day in advance & used the egg whites to make a super thick meringue topping (Meringue II from this site) and it was beautiful when I pulled it out of the fridge the next day. I will make this again when requested, but for myself, I still am not a huge fan of coconut cream pies even when I am the one that makes them.
Delicious just how it is.
It was a hit and easy to make
The pie turned out great. I never even got to tasted it my dinner guests had eaten it all by the time I sat down!
Fantastic recipe! Few changes: I toasted the coconut, used 2 cups of coconut milk with 1 cup of regular, and 2 teaspoons of vanilla extract. Next time I’ll try with 3 cups of coconut milk because i just love the flavor.
I made it exactly per the recipe and instructions except that I replaced vanilla extract with coconut extract because I was out – turned out great. I saved the egg whites and made a merengue topping I found in another recipe. Delicious!
I made it exactly per the recipe and instructions except that I replaced vanilla extract with coconut extract because I was out – turned out great. I saved the egg whites and made a merengue topping I found in another recipe. Delicious!
I used coconut milk and coconut flavor instead of vanilla. It was wonderful!
I like dolloping the whipped cream on rather than piping, because it looks creamier. Also, if you didn’t add coconut into it, I would have never guessed it was a coconut pie. A little coconut milk would be nice.
I really liked this recipe my family really enjoyed it.
I make this pie and take it to my church on special occasions. Everyone loves it. It is usually the first pie gone. I add more coconut than it calls for. I add 2 handfuls of coconut. I toast some coconut and sprinkle the roasted coconut over the meringue then I brown the meringue. Love Love this recipe.
Worst recipe I’ve ever used in my life. I see a lot of positive reviews on this where they changed up ingredients. No one should have to change a receipt to begin with. Like others were saying, didn’t set, soupy. The flavor wasn’t even good. I tried to fix it with thickeners and tried to salvage it as a pudding. It was like eating melted vanilla ice cream. Use another receipt, this one is horrible. Wast of time, money and ruined my holiday menu!