On Line Cookbook
Coconut Cream Pie
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Jackie Smith

Serves/Makes:2 pies

Ingredients
  • 2 cups (475 ml) sugar
  • 4 cups (950 ml) milk
  • 4 tbsp (60 ml). cornstarch
  • dash salt
  • 4 egg yolks,slightly beaten
  • 1 cup (225 ml) coconut
  • 4 tbsp (60 ml). cocoa powder, optional
  • 1 tsp (5 ml). vanilla
  • 1 tbsp (15 ml). butter
  • 2 pre-baked pie crusts
Preparation
  • Mix in large sauce pan sugar, cornstarch and cocoa powder (if using).
  • Add 3 cups (700 ml) milk, saving last cup of milk to the side with the egg yolks mixed in.
  • Heat until boiling, let boil until thickens, stirring constantly.
  • Mix last cup of milk with egg yolks and add to mixture on stove.
  • Let boil for 1 minute and take off heat.
  • Add butter and vanilla, mix well.
  • Stir in coconut last.
  • Place in baked pie crusts, and top with whipped topping or meringue.
Comments
This makes a good pudding or pie filling for coconut, vanilla or chocolate and even makes a good banana pudding by substituting ingredients. It is very rich and the richness may be cut down some by decreasing the sugar to 1 cup.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.