Cream Pie

Cream Pie Recipe

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Mia Fannie


I won a blue ribbon at my local fair for this pie. The judge liked this recipe so much, she took my recipe from the fair's pie display. I will also posted a vodka pie crust recipe, as well as the recipe for a "stabilized" topping, to go with this recipe.


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2 Hr
20 Min
Stove Top


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  • 1 1/2 c
    cold whole milk (divided into 1 c. and 1/2 c.
  • 13 1/2 oz
    1 can pure coconut milk
  • 1/2 c
  • 1/4 c
  • 3
    egg yolks, at room temperature
  • 1
    whole egg, at room temperature
  • 2 Tbsp
    butter, at room temperature
  • 1 tsp
    coconut extract
  • 15 oz
    1 can cream of coconut
  • 2 1/2 c
    shredded flaked coconut

How to Make Cream Pie


  1. Place ½ C. Cold Milk in a medium-size mixing bowl and sprinkle the Gelatin over top. Set aside to soften, about 5 minutes.
  2. Bring remaining 1 C. Whole Milk and Coconut Milk to nearly a boil in a large heavy saucepan over medium heat.
  3. When Gelatin is soft, add Sugar, Cornstarch, Egg Yolks and Egg a whisk until very well blended.
  4. Gradually whisk about ¼ C. of the hot milk mixture into the gelatin mixture, repeat this process once or twice using about ¾ C. of the hot milk mixture.
  5. Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil, stirring constantly. Cook for about 3 more minutes or until the mixture is very thick.
  6. Strain the pastry cream through a fine wire strainer into a large clean bowl.
  7. Whisk into pastry cream mixture, Butter, Coconut Extract and Cream Of Coconut until smooth.
  8. Stir in 2 C. Shredded Coconut
  9. Pour into a cooled pie shell and refrigerate for at least 8 hours.
  10. Top with Stabilized Whipped Cream Topping and toasted Shredded Coconut.

Printable Recipe Card

About Cream Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American

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