Fool Proof Coconut Cream Pie

Fool Proof Coconut Cream Pie

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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
  • 1
    pie crust shell, baked lightly brown

How to Make Fool Proof Coconut Cream Pie


  1. set up a double boiler
  2. to the double boiler add the first three ingredients, cream of coconut, marshmellows, and milk. Melt together. Mixture may be foamy.
  3. Add 2 cups of coconut to the now melted mixture. Place mixture in the fridge until cool.
  4. While 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!
  5. Take 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)
  6. Top with toasted coconut. Chill at least 6 hours.

Printable Recipe Card

About Fool Proof Coconut Cream Pie

Course/Dish: Pies
Hashtag: #coconut

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