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


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1 1/4 c
fresh grated coconut lightly toasted just to dry it a little
1 tsp
vanilla flavoring
egg yolks
2 1/2 c
2% milk
1/4 c
flour & cornstarch 1/8 cup of each
pinch of salt
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


  • 1Defrost 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.
  • 2In a saucepan add 2 cups of the milk and the sugar & salt. Stir until sugar is dissolved. Set aside
  • 3In a bowl whisk the 3 yolks. Set aside
  • 4In another bowl mix the remaining milk and flour and corn starch.
  • 5Grate 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.
  • 6Measure and Have your coconut and vanilla ready.
  • 7Now 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.
  • 8Then add the flour and cornstarch mixture to the yolks and whisk again.
  • 9Add the flour, cornstarch, & yolks to the hot milk and stir or whisk it in.
  • 10Turn 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.
  • 11Remove from heat and add vanilla stir then add coconut and mix. Pour into your baked pie shell and refridgerater for 2-4 hours.
  • 12Serve 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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