Fool Proof Coconut Cream Pie Recipe

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Fool Proof Coconut Cream Pie

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


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.

About this Recipe

Course/Dish: Pies
Hashtag: #coconut