Creamy Coconut Pie

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

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Servings 8

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( 11 ) Ratings

11 Ratings

5 Stars 55%

4 Stars

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 4 )

4837b7e2-b068-4c8a-9425-f0ceba8a4e0f

State Fair Pie Competition 2011

Armina Armina Scott

Sound Springs, Oklahoma

ingredients 12
Prep Time 30 min
Total Time 3 hr 0 min

Ingredients

Crust

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

Filling

2: cups whipping cream

1/4: cup cornstarch

3: egg yolks

3/4: cup sugar

3/4: cup flaked coconut

2: tablespoons butter

1 1/4: teaspoons vanilla

Topping

1 1/2: cups whipping cream

3 1/2: tablespoons sugar

1 1/4: teaspoons vanilla

1/4: cup flaked coconut, toasted

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Directions

1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2 Meanwhile, in 2-quart saucepan, beat 2 cups whipping cream and the cornstarch with whisk until dissolved. Beat in egg yolks and 3/4 cup sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in 3/4 cup coconut, the butter and 1 1/4 teaspoons vanilla. Pour into cooled baked shell; cover with plastic wrap, and refrigerate 15 minutes.
3 In chilled medium bowl, beat 1 1/2 cups whipping cream, 3 1/2 tablespoons sugar and 1 1/4 teaspoons vanilla with electric mixer on medium speed until soft peaks form. Spread whipped cream over pie; sprinkle with toasted coconut. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Coconut can be toasted 5 to 7 minutes on ungreased small cookie sheet while oven preheats.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 690
Calories from Fat: 480),

% Daily Value

Total Fat: 53g; 53%
(Saturated Fat 32g, 32% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 230mg; 230%;
Sodium: 220mg; 220%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 0g 0% Sugars 31g 31% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 2%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 10 1/2 Fat;

Carbohydrate Choices:

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

Review & Comments

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toostamp

report Posted May. 15, 2013 8:29 AM

This pie looks good. Question, Can this pie be frozen? I am making cake and pies now for June family get together,

By_The_Lake

report Posted Jan. 28, 2013 7:46 AM

I'm not quite sure what went wrong with this recipe. I followed the recipe exactly as written. The pie was absolutely beautiful and looked just like the picture. The pie was extremely greasy with butter and using the heavy whipping cream made it greasy also. I don't think I will be making this pie again.

dixiedoll

report Posted Jun. 17, 2012 11:58 AM

Shut the front door!!!! LOVED THIS !! This was such an easy recipe to follow and has a wonderful flavor. Like the review below not too sweet so my family was very happy with this. I made it for father's day today and taking to family dinner, everyone will love it. Try it you will love it.

MichelleMaria77

report Posted Mar. 20, 2012 12:45 PM

OMG!!! Great Recipe!!! I didn't change a thing. This recipe is creamy and very yummy and really not too sweet. Loved it and can't wait to make it again for my next family get together! :)