Real Recipes From Real Home Cooks ®

coconut cream pie

Recipe by
Tina Scarsdale
Granite City, IL

I found this recipe a while back while sitting in a waiting room. and its one of my husbands favorite pies. Thought I share.

yield 8 serving(s)
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For coconut cream pie

  • 5 Tbsp
    butter, melted
  • 1 box
    graham crackers, crushed
  • OR
  • 1
    graham cracker pie crust
  • 2 c
    milk, low-fat
  • 2 Tbsp
  • 2 Tbsp
  • 1 tsp
  • 2 lg
  • 2 1/4 c
    coconut, shredded(setting aside ¼ cup for sprinkling)
  • 1 tsp
    vanilla extract
  • 1/2 c
    coconut, shredded
  • 2 Tbsp
  • 1 c
    heavy whipping cream
  • OR
  • 1 c

How To Make coconut cream pie

  • 1
    Crush graham crackers(I use heavy rolling pin). Add melted butter to crackers.Press the mixture into a 9-inch pie pan with back of a spoon.Then set aside in the refrigerator.
  • 2
    In a pot whisk milk,flour,sugar,salt and beaten eggs to a boil on low to medium heat stirring constantly, Once the mixture starts boiling, remove from the heat; the consistency should be thick.
  • 3
    Add the coconut(*setting aside ¼ cup for sprinkling) and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.
  • 4
    Whip the cream until the consistency is thick. Add the coconut and sugar. Put the mixture over the chilled filling and then *sprinkle ¼ cup more for coconut on top! Chill for at least 2 hours before serving

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