How to Make Coconut Cream Pie - A Step-by-Step Guide

Coconut cream pie is a classic dessert that has been enjoyed by families for generations. With its sweet and creamy filling, flaky crust, and generous sprinkling of toasted coconut, it's no wonder this pie is a perennial favorite at potlucks, holiday gatherings, and special occasions. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to become a staple in your dessert repertoire.

The origins of coconut cream pie can be traced back to the southern United S...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Additional Time: 4 hrs
  • Total Time: 4 hrs 55 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    399 cal.

    • Total Fat: 19g
    • Saturated Fat: 9g
    • Cholesterol: 121mg
    • Sodium: 293mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 2g
    • Total Sugars: 33g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 124mg
    • Iron: 1mg
    • Potassium: 206mg