Fool Proof Coconut Cream Pie

Fool Proof Coconut Cream Pie Recipe

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Debi Heyn


I got this from one of my favorite single gals from Uptown Ward, when it was in exsistance!!! Thanks Jolene!

★★★★★ 1 vote
35 Min
10 Min


6 oz
cream of coconut
1 pkg
marshmellows (mini or regular)
1/4 cup
2 1/2 cup
shredded coconut
2 cups
heavy cream, whipped
pie crust shell, baked lightly brown

How to Make Fool Proof Coconut Cream Pie


  • 1set up a double boiler
  • 2to the double boiler add the first three ingredients, cream of coconut, marshmellows, and milk. Melt together. Mixture may be foamy.
  • 3Add 2 cups of coconut to the now melted mixture. Place mixture in the fridge until cool.
  • 4While the mixture is cooling, toast the remaining coconut on a cookie sheet in the oven, 375 degrees. Watch closely. Once it starts to turn golden brown, take it out! It will burn quickly!
  • 5Take the cooled mixture out of the fridge and stir. Fold in the 2 cups of whipped heavy cream (stiff), until completely incorporated. Put completed mixture into the pie shell. (there may be some left over)
  • 6Top with toasted coconut. Chill at least 6 hours.

Printable Recipe Card

About Fool Proof Coconut Cream Pie

Course/Dish: Pies
Hashtag: #coconut