cooking with ree

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Coconut Cream Pie

A Family Favorite

I have been making this pie for over 25 years. It is a family favorite and required at all Holiday meals! This recipe calls for a pre-baked pie crust. Because the filling is gluten free, I have added links for both my regular and gluten free pie crusts recipes.

Coconut Cream Pie Recipe

Coconut Cream Pie

  • Servings: 6-8
  • Difficulty: medium
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This coconut pie is creamy and delicious. It is also naturally gluten free.

Ingredients

  • One pre-baked 9-inch pie crust
  • 3/4 cup sugar
  • 1/4 cup plus 2 teaspoons cornstarch
  • 1/8 tsp. salt
  • 3 egg yolks, beaten
  • 3 cups milk
  • 1 1/2 Tbsp. butter
  • 1 1/2 tsp. vanilla extract
  • 3/4 cup sweetened flaked coconut
  • 1 cup whipping cream
  • 1/3 cup sugar or sifted powdered sugar
  • 1 tsp vanilla extract for topping
  • 1/3 cup sweetened flaked coconut, toasted

Directions

  1. Combine first 3 ingredients in a heavy saucepan; stir well.
  2. Combine egg yolks and milk; gradually stir into sugar mixture.
  3. Cook over medium heat, stirring constantly, until mixture thickens and boils.
  4. Boil 3 minutes, stirring constantly.
  5. Remove from heat; stir in butter, vanilla, and 3/4 cup coconut.
  6. Immediately pour filling into pastry shell. Cover filling with plastic wrap (see photo).
  7. Cool 3o minutes; then chill until firm.
  8. Beat whipping cream, sugar, and 1 tsp vanilla at medium speed with an electric mixer until soft peaks form.
  9. Spread whipped cream over filling (after removing plastic wrap)
  10. Sprinkle with 1/3 cup toasted coconut.
  11. Chill.
Apply plastic wrap directly to the surface of the filling to keep a skin from forming. Remove wrap before adding a topping.

Nutrition

Per Serving: Calories 525; Fat 31.4 g; Cholesterol 143 g; Sodium 446 mg.

Ree Oxford
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