Coconut Cream Pie

Enjoy this coconut pie topped with whipped cream- a wonderful dessert baked using Pillsbury® pie crusts.

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Servings 12

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( 2 ) Ratings

2 Ratings

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Member Reviews ( 4 )

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ingredients 11
Prep Time 20 min
Total Time 1 hr 35 min

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

: 1/2 cup sugar

: 1/4 cup cornstarch

2: cups half-and-half

4: egg yolks

3: tablespoons butter

1: cup flaked coconut

2: 1/2 teaspoons vanilla

2: cups whipping cream

: 1/3 cup sugar

: Toasted coconut, if desired

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Directions

1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
2 Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut and 1 teaspoon of the vanilla. Cover with plastic wrap, placing plastic wrap directly on custard; let stand 30 minutes. Spoon custard into cooled baked shell. Cover; refrigerate 30 minutes or until set.
3 In medium bowl, beat whipping cream with electric mixer on high speed until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread whipped cream over pie. Sprinkle with toasted coconut. Store in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 384

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 17g, 17% ),
Sodium: 171mg; 171%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 1g 1% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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crazylove858

report Posted Apr. 15, 2013 12:30 AM

Easy to make and delicious! I agree with the other reviewa using the shortbread crust and/or the banana on the crust before adding the filling. Great with your favorite ice cream! Better than any coconut cream/custard pie we have bought before I decided to try making one myself!

Sally1975

report Posted Nov. 28, 2012 7:17 PM

I used a premade shortbread crust. Other than that, this was an AWESOME recipe!

1943Lynn

report Posted Jul. 30, 2012 1:49 PM

I think I'll add a layer of bananna on the crust before filing the pie crust, and just maybe some chocolate ice cream topping drizzled on the top? Yum

lp0313

report Posted Jul. 26, 2012 10:28 PM

This is the exact recipe I have been making for years. I actually got it from Southern Living magazine. It is fantastic! I know people who do not even like coconut that ask me to make this pie. I have had the recipe requested numerous times. Try it, you won't be disappointed.