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Rich Coconut Cream Pie

Dessert.Master's picture
  9 inch baked pie shell 1 , baked
  Sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Milk 3 Cup (48 tbs)
  Egg yolks 4 , slightly beaten
  Butter/Margarine 2 Tablespoon, softened
  Vanilla 2 Teaspoon
  Flaked coconut 3⁄4 Cup (12 tbs)
  Sweetened whipped cream 4 Tablespoon
  Flaked coconut 1⁄4 Cup (4 tbs)

Bake pie shell.
Mix sugar, cornstarch and salt in medium saucepan.
Gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks.
Blend into hot mixture in pan.
Boil and stir 1 minute.
Remove from heat; stir in butter and vanilla.
Stir in 3/4 cup coconut.
Pour into pie shell; press plastic wrap onto filling.
Refrigerate at least 2 hours.
Remove plastic wrap; top pie with whipped cream and sprinkle with 1/4 cup coconut.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3103 Calories from Fat 1542

% Daily Value*

Total Fat 178 g274.3%

Saturated Fat 106.5 g532.7%

Trans Fat 0 g

Cholesterol 905.9 mg302%

Sodium 2244.2 mg93.5%

Total Carbohydrates 331 g110.4%

Dietary Fiber 14.2 g56.8%

Sugars 196.5 g

Protein 47 g94.4%

Vitamin A 52.2% Vitamin C 3%

Calcium 170.5% Iron 27.1%

*Based on a 2000 Calorie diet

Rich Coconut Cream Pie Recipe