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foolproof coconut cream pie

★★★★★ 3
a recipe by
Jolene Habeck
Wilmot, SD

For those people who love cream pies, this is a sure fire hit. Never fails!

Blue Ribbon Recipe

This is a simple coconut cream pie recipe everyone will enjoy. The melted marshmallows firm up when cooled. They help to hold the pie together when folded into the cream. Once chilled, it's a fluffy, creamy, and super dreamy coconut cream pie. Make sure to chill the pie until just cool. If it's chilled too long, it will be too firm and hard to fold in the whipped cream.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 8
prep time 35 Min
cook time 10 Min

Ingredients For foolproof coconut cream pie

  • 6 oz
    cream of coconut
  • 1 pkg
  • 1/4 c
  • 2 1/2 c
    shredded coconut
  • 2 c
    heavy cream, whipped
  • 1
    pie crust shell, baked, lighly brown

How To Make foolproof coconut cream pie

  • Coconut, marshmallows, and milk in a saucepan.
    Set up a double boiler. To the double boiler, add the first three ingredients, cream of coconut, marshmallows, and milk. Melt together. The mixture may be foamy.
  • Adding coconut to the mixture.
    Add 2 cups of the coconut to the now melted mixture.
  • Marshmallow mixture ready to cool.
    Place mixture in the fridge until cool.
  • Toasting coconut in the oven.
    While the mixture is cooling, toast the remaining coconut on a cookie sheet in the oven preheated to 375 degrees.
  • Toasted coconut on a sheet pan.
    Watch closely, once it starts to turn golden, take out. It will burn very quickly.
  • Folding heavy cream into the marshmallow mixture.
    Take the cooled mixture out of the fridge and stir. Fold in the 2 cups of whipped heavy cream (stiff) until completely incorporated.
  • Marshmallow coconut mixture in a pie crust.
    Put the completed mixture into the pie shell. (There may be some leftover.)
  • Topping the pie with toasted coconut.
    Top with toasted coconut.
  • Coconut cream pie ready to chill.
    Chill at least 6 hours.

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