Coconut Custard Cream Pie
"This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie. Creamy and delicious!"
photo by jb41848
- Ready In:
- 10mins
- Ingredients:
- 13
- Yields:
-
1 nine inch pie
- Serves:
- 6
ingredients
- 1 (15 fluid ounce) can Coco Lopez
- 1 (12 fluid ounce) can evaporated milk
- 4 tablespoons cornstarch
- 1 tablespoon flour
- 1⁄2 teaspoon vanilla
- 3 tablespoons butter
- 1⁄8 teaspoon salt
- 3 egg yolks
- 2 drops yellow food coloring (optional)
- 1 cup flaked coconut
- 1 (8 ounce) container Cool Whip
- 1⁄4 cup toasted coconut
- 1 (9 inch) baked pie crusts
directions
- Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch.
- Cook in top of double boiler or medium non-stick pot.
- When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition.
- Add in vanilla, coconut, and food coloring.
- Cook until well thickened.
- Pour into prepared pie shell.
- When cooled, top with Creamy Cool Whip then toasted coconut.
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Reviews
-
Oh my, this is so delicious. Without a doubt, the best coconut cream pie I have ever had. I received nothing but rave reviews from everyone at Christmas dinner. Well worth the time and calories!! Thanks for sharing. -
This was easy to prepare. I have never made a coconut cream pie before so I wasn't sure what to expect. It didn't take as long as I thought it would and my fear of it not setting up was for not. The pie set up beautifully. We liked the taste and using whipped cream made it very easy. Thank you for sharing with us your recipe. -
made filling just as written. topped with real cream. superb and easy. -
Yummy, Yummy. Best coconut pie we have tried so far. I prepared my filling in a double boiler and it seemed to take forever to thicken but well worth the wait. Thanks Brenda for a great pie recipe. Bullwinkle.
-
I agree with Mrs.Khaylis this pie is DIVINE! Although, my store did not have Coco Lopez, I ended up using Thai Kitchen Coconut Milk. I'm thinking the Coco Lopez is sweeter, so I ended up adding a little Splenda after I made the filling just to sweeten it up a little. For personal preference I topped with Whipped Cream Icing #8605. This pie holds up beautifuly! Each slice comes out perfectly without the rest of the pie oozing into the cut out space -- yet it's not too firm. Can't wait to make this again! Thanks for posting!
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RECIPE SUBMITTED BY
Brenda
friendly Claremore, Oklahoma
I am married with 3 sons and two spoiled female dogs.
My mother worked as a cook her entire life. I learned as a child, standing on a chair next to her trying to take in each detail of what she was doing and anticipating the outcome. I have worked as a cook for the schools and now I volunteer for our youth and children's camps as a cook in the Summer. These days, I look for healthier recipes for my family and nothing too fancy.
