The Pioneer Woman Tasty Kitchen
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Old Fashioned Coconut Cream Pie

4.66 Mitt(s) 6 Rating(s)6 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 5

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Level: Easy

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Description

This is my honey’s favorite pie. I don’t like coconut, but could eat the whole pie by myself. It’s easy to make and it’s really creamy. If you like coconut, give this a try. Enjoy!

Ingredients

  • 1-½ cup Coconut Milk
  • 1-½ cup Heavy Cream
  • 2 whole Eggs
  • ¾ cups Granulated Sugar
  • ⅓ cups Cornstarch
  • ¼ teaspoons Salt
  • 1 teaspoon Vanilla
  • 1 cup Flaked Sweet Coconut, Divided
  • 1 whole 9 Inch Deep Dish Pie Crust Cooked

Preparation

In a medium sauce pan, combine coconut milk, cream, eggs, sugar, cornstarch, and salt. Bring to a boil over medium heat, stirring constantly until thick. Remove from heat and add 3/4 cup of the flaked coconut and vanilla; stir to blend. Pour into the baked pie shell and chill for 2 to 4 hours (the longer this pie sits, the better it gets). Top with fresh whipped cream or Cool Whip. Toast remaining flaked coconut and sprinkle on top.

4 Comments

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Cooking In KC's Kitchen! on 1.25.2011

This is a great recipe! I made this for a co-workers birthday this week. I used 3 cups of cream, instead of the recommended half coconut milk half cream, just because that is what I had. I also toasted all of the coconut! Not sure if it was a mistake on my part, I must not of read the directions to closely! But anyways, toasted coconut in the pie and on top of the pie tasted good!
And I made my own whip cream, could not bring myself to use cool whip! Very delicious and will make again!

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lovebake on 3.17.2010

your very welcome let me know if you like it

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Anne McCoy on 3.14.2010

I can’t wait to make this. I love coconut cream pies and I thank you for sharing!

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Queenk on 3.8.2010

WONDERFUL PIE!!!
This was the tastiest, easiest pie EVER!!!

I baked this pie for a friend’s mom who taught her daughter and I how to put up pickled beets this past weekend – what fun – I love pickled beets and she loves coconut cream pie!

Right at the very very end of the thickening process, mine got a little lumpy – it still tasted great and ended up adding a little texture to the pie – we gobbled it up with coffee waiting for the beets to cool.

Next, she’s teaching us baklava – I can hardly wait!

Thank you so much for sharing.

6 Reviews

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Jenelle Miller on 1.11.2013

Due to ingredients on hand, I used a mixture of 1% milk, 1/2 and 1/2, heavy cream, and coconut milk!!! Delicious!! Set up well, and I cooked it in the microwave.

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WestieMom on 4.9.2012

I made this for Easter dinner and everyone loved it! Creamy, rich, and delightful! :)

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ellieb on 3.5.2011

this was easy to make and tastes delicious. The only difference I would make to the recipe next time is to reduce the sugar. It is VERY sweet. I used desucated coconut in the pie and shredded coconut for the toasted coconut on top.

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Weibs1 on 1.22.2011

I could not find coconut milk (go figure) so I used Cream of Coconut instead. It was a good pie but not what I normally think of when I think of coconut cream pie. It was pretty good though, my husband wolfed it down.

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mandyhello on 9.15.2010

Great pie recipe! I did sub some stuff in and out (I added a little extra cream and used a half cup of flour instead of cornstarch) and so far at least it’s great (it hasn’t totally cooled yet, but it looks like it’s setting up). Absolutely delicious, I can’t stop licking the bowl :D The coconut milk gives it a real coconut taste that’s awesome.

For people who got lumps, just whisk the cornstarch and eggs together first in a cold pan.. once those are pretty smooth, whisk in the sugar. Once that’s smooth, put it over the heat and add everything else. Mixing the starch with a fat makes sure it starts smooth. After that, just keep whisking every now and then!

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