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Nutrition Facts
Serving Size 1 (206g) Recipe makes 6 servings
Calories 594
Calories from Fat 319		(53%)
Amount Per Serving		%DV
	Total Fat 35.5g	54%
	Saturated Fat 21.1g	105%
	Monounsaturated Fat 8.9g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 131mg		43%
Sodium 356mg		14%
Potassium 292mg		8%
Total Carbohydrate 63.4g		21%
	Dietary Fiber 4.4g	17%
	Sugars 36.5g
Protein 8.4g		16%
detailed view... how is this calculated?

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Coconut Cream Pie

Recipe #72112 | 50 min | 20 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: sugarpea
Oct 1, 2003

This pie is homemade AND quick and easy. The filling also makes a good puddding. Cook time is cooling time. Prep time does not include pie crust.

SERVES 6 , 1 9inch pie (change servings and units)

Ingredients

1 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 slightly beaten egg yolks
2 tablespoons butter
1 teaspoon vanilla
1 cup unsweetened flaked coconut
1 9 inch pie crust, baked
2 cups fat-free whipped topping
1/3 cup unsweetened flaked coconut

Directions

1
In a saucepan, mix sugar, flour or cornstarch and salt; gradually stir in milk; over medium heat, cook, stirring until bubbling; cook 2 minutes; remove from heat.
2
Temper eggs by slowly adding a moderate amount of cooked mixture to them while stirring; pour back into saucepan.
3
Cook another 2 minutes, stirring constantly; remove from heat; stir in butter, vanilla and 1 cup coconut.
4
Pour into cooled pie shell and cool; top with whipped topping.
5
Place 1/3 cup coconut on baking sheet and bake at 350° until lightly toasted, 5-8 minutes; sprinkle on whipped topping.

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Browse similar recipes by category

Course > Desserts > Pies & Tarts > Pies
Main Ingredient > Eggs/Dairy
Main Ingredient > Fruit > Nuts > Coconut
Preparation > Time to Make > < 60 mins
Preparation > Simple > Beginner Cook
Preparation > Equipment > Stove Top
Occasion > Taste/Mood > Comfort Food

Featured Reviews for This Recipe

From: Teena

On Dec 30, 2007

I have made this recipe time and time again and it always turns out delightful. My dad is diabetic so I use Splenda instead of sugar and it is one of his absolute favorites. My husband recently started watching his sugar intake so I made this to take to his family's house on Christmas. It was a hit there also, even with the Splenda. Thanks sugar pea for this great recipe!

0 people found this review helpful

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From: LWG

On Dec 2, 2006

I didn't think I liked coconut cream pie, but I made it for a good friend who requested it for his birthday. One taste of the filling and I was hooked! It took great restraint to put the rest into the pie. I've made this several times, and every time is great. I do use real whipped cream for the topping though.

1 person found this review helpful

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From: Helping Hands

On Jul 3, 2004

Wow! After I finshed making this pie, my husband saw it and said, "That looks like it was professionally made!" It was a beautiful presentation, and it tasted scrumptious! I even dropped my pre-made pie crust on the counter, and it crumpled into a million pieces. I scooped it up and put the pieces back into the foil pie frame, and finished pouring the filling into it. It wasn't pretty, but the filling tasted so yummy, I just had to finish making it. It was well worth it- this recipe makes a fabulous pie, and it comes together so quickly and easily! I highly recommend it and will definitely make this again!

6 people found this review helpful

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From: Marie

On Sep 21, 2004

Made this over the weekend for guests and it was very good, although a little sweet for my taste. I would definitely decrease the sugar amount next time. Also, recipe doesn't specify whether you should use sweetened or unsweetened coconut. I used sweetened and I suppose that could also make a difference. Topped it with whipped cream instead of the whipped topping. Thanks for sharing your recipe, Sugarpea.

3 people found this review helpful

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