Four extra variants of a traditional simple chili recipe, from Cincinnati to Morocco.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- ¾ cup white sugar
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.
- Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.
- Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.
- Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.
- Pour custard into pie shell and chill until firm, about 4 hours.
- Top with whipped topping and reserved toasted coconut.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 276 mg |
| Sugars | 23 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for a church car show with a cake walk. I made 2 and they were the first things picked as prizes! I’m making them again for our homecoming meal! Best cocanut cream pie ever!
I was worried I would be one of the reviewers that had the experience of the pie not setting, and I was. I followed this recipe exactly. Exactly. I used name brand ingredients. I even cooked the filling/pudding longer than it called for. Still came out runny!! The flavor however was absolutely amazing!! I have another pie shell so I am going to try again tomorrow and I am going to use the suggestions I keep reading like using cornstarch and cooking the pudding even longer etc… If that doesn’t work I’m giving up.
Great recipe, did substitute Truvia for sugar. Pie thickened and set wonderfully. Did require higher temp on stove. Thank you for sharing this recipe!
Delicious. Not too sweet. I couldn’t get it to boil so I just heated it until it thickened a bit. Definite crowd pleaser
Did not make any changes to the recipe, however I did forget to add the salt. ♀️.. I did have to bring the stovetop temp up to medium high and continuously stir and the mixture did get pretty thick before adding in the toasted coconut. Had a tiny bit of the filling left so ate it while the pie itself was cooling off ☺️. I’m not a huge fan of coconut cream pies, I primarily make coconut items for my uncle for his birthday because I am the only that will do so, but I will say that the filling while still a little warm was pretty good. Will probably make again!
Second time making this, within a week. I use Emily’s adjustments. I feel like such a pro I bought pie boxes from Amazon after the first pie. I’m thinking I’ll be making this recipe a lot – it makes a great gift!
Best Coconut Cream Recipe there is! For the negative comments, you must bring filling to a boil! If not, then the cornstarch will not thicken. I am going to try this adding in bittersweet chocolate and some butter at the end for a friend who has requested a Chocoate Cream Pie, I know the custard is outstanding, so this should turn out great! This is the only recipe I have found where you add in the whole eggs, with the cream, etc., and not do a temper step – works for me perfectly every time – I let cool a bit before adding to the pie shell – chill without any cover – let the steam escpae, so no condensation sets in.
I swapped out the heavy cream for coconut cream and added a tsp of coconut extract. It was amazing and I got tons of compliments on the dessert.
This recipe is delicious. I followed it to the letter, no changes at all. I have made this recipe at least 10 times for family dinners and, all whom ate it loved it also! People who had trouble with this recipe must have done something wrong because we all love it. Sets perfect every time!
I don’t understand why there are so many negative reviews. I made the recipe exactly as written and it’s the best coconut cream pie I’ve ever had! Maybe you shouldn’t try to make a recipe if you don’t know how to follow it….just sayin’…..I made NO modifications to the recipe and it was fantastic; it set up perfectly and the pie was gone in less than an hour, and people were asking for more….if you have a problem with this recipe, it’s not the recipe!
Maybe this recipe was good in 2006 but unfortunately its probably the most disappointing thing I’ve ever made. And I’ve made a lot of awful things. I’d have better luck making a pie out of MUD. Pie doesn’t set AT ALL and just tastes like flour. I followed all directions and it was still.. . Choose a different recipe. WASTE of $$ and time. 0/10.
Excellent recipe! I do use half coconut milk and half heavy cream and corn starch. I also make sweetened whipped cream to top the pie, along with the toasted coconut! I have received many compliments and I am asked to bring this coconut cream pie often! It’s so yummy!
This was recipe was so delicious Great directions made to so easy to make. I will definitely make this again. Thank you allrecipes.
This pie is everything! I followed “Emily’s” variations, but instead of coconut milk, I use actual coconut cream. In my store, this is found in the mixers section of the wine and spirits department. The brand is Goya. I mix the coconut cream all up, then add heavy whipping cream to that to make 3 cups total. I go with the 1/3 c. of corn starch as well. Rather than using the stove, I cook this in one minute intervals in the microwave. I’ve found out the hard way that this burns in seconds on the stove! The microwave is foolproof and you can’t mess it up. I’ve made this same recipe for YEARS, and not once have I had an issue with it not setting up. I’m telling you, heating it up in the microwave is the way to go. After every minute, I haul it out and give it a good stir, and back in it goes. It comes out the perfect consistency every time. I used to be able to find finely shredded coconut (Birdseye), but not anymore. I end up using half the bag of sweetened coconut for the filling, and the other half is toasted and used on top. I will be the first to admit that I’m not a coconut fan. But this? Yep, I’ll eat this!!
So, I ended up using one of the commenter’s adjusted recipe, and it came out absolutely PEEFECT for my fiancé. In case the commenter got buried the adjustments were: Instead of half/half: 1 1/3 cups of coconut milk (I used canned unsweetened Thai coconut milk WITH the cream on top mixed in) 1 1/3 cups Heavy cream Instead of flour: 1/3 cup corn starch I also made a graham cracker crust instead of a traditional pie crust (1/2 package crushed Graham crackers, 3 tbsp melted butter, 3 tbsp sugar bake at 350 for 10-15 mins, let cool before filling) I also only toasted the coconut that went on the top of the pie and made homemade whipped cream (heavy cream, powdered sugar, vanilla, dash of salt) instead of store bought whipped topping. It was so rich and delicious and firmed up beautifully!
I love this coconut cream pie recipe because the filling is not too sweet. The family loved it as well, however, next time I think I will add a bit if I toasted sweetened coconut to the filling to give it even more coconut flavor.
Followed the recipe and it was delicious and set beautifully.
I have made this pie several times with the suggestions made by one of the reviewers, “Emily”, and it turns out perfectly every time. I do make it the night before I need it so it can fully chill and firm up. It is to die for!
Well, it would have been delicious if it had set up. Next day we are scooping out the filling for a thin custard cup. I followed the recipe exactly. BTW, if you are not using a deep dish pie crust, then you will need two crusts. Oh… Now I see now, it’s a five star recipe if you make all kinds of modifications. Not a five star recipe as written and posted. 🙁
Easy recipe tastes great, only thing I did not do was toast the coconut I think It tastes better or more coconuty if that’s a work without toasting it
Followed this recipe and the comments – it thickens up perfectly! Delicious vanilla custard taste!!!! You have to be patient I stirred mine for 15 minutes on medium. When it bubbled I stirred two more minutes. Refrigerated three hours. Ready to eat!