Coconut Cream Pie Rhonda's

Rhonda E!


There are so many recipes out there that I don't know who to trust anymore. For instance using butter in this recipe. What for? So I came up with this. My thinking:
I did not use butter don't know why this is in the recipe.
I did not use extract just plain vanilla=An extract would make it thinner or would not hold it together.
I used a mixture of flour and cornstarch. Flour to thick and cornstarch to thin=use both.
I used 2% milk
I guess it's like a formula when using milk that is thicker than other's and that why you have to compensate for what ever you have to make it a balanced fil


★★★★★ 1 vote

30 Min
25 Min
Stove Top


  • 1 1/4 c
    fresh grated coconut lightly toasted just to dry it a little
  • 1 tsp
    vanilla flavoring
  • 3
    egg yolks
  • 2 1/2 c
    2% milk
  • 1/4 c
    flour & cornstarch 1/8 cup of each
  • ·
    pinch of salt
  • 1
    baked pie shell
  • 3/4 c
    sugar or i used 1/4 c sugar and 12 packets sweetener

How to Make Coconut Cream Pie Rhonda's


  1. Defrost and bake your pie shell. Make sure you brush it with some of the egg yolk before baking the shell. I used a pie tin left over from a store bought pie and it was perfect size, 8 inch I believe.
  2. In a saucepan add 2 cups of the milk and the sugar & salt. Stir until sugar is dissolved. Set aside
  3. In a bowl whisk the 3 yolks. Set aside
  4. In another bowl mix the remaining milk and flour and corn starch.
  5. Grate and lightly toast your fresh coconut. *Note I prefer my coconut white not browned and not dried out. So I toast it just enough to dry it so it is not wet. I also put any chunks to small to grate in the blender and blend them. Then I toast it about 7 min at 400 degrees.
  6. Measure and Have your coconut and vanilla ready.
  7. Now start heating the milk and sugar and salt on low. When it is warm take some of the milk 1/8 c and temper the egg yolks and whisk.
  8. Then add the flour and cornstarch mixture to the yolks and whisk again.
  9. Add the flour, cornstarch, & yolks to the hot milk and stir or whisk it in.
  10. Turn up the heat to 3-4 on the dial and stir the mixture constantly so it does not stick and until it is thick and bubbly like pudding. *Note: Taste it while your cooking, the flour and cornstarch taste should go away when done and it should taste like pudding.
  11. Remove from heat and add vanilla stir then add coconut and mix. Pour into your baked pie shell and refridgerater for 2-4 hours.
  12. Serve And Enjoy your delicious pie.

Printable Recipe Card

About Coconut Cream Pie Rhonda's

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Fat Low Sodium

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