Coconut Tapioca Pie

"This recipe was posted in the Houston Chronicle. It's so quick and easy to make, you can even do it on a busy week night. The cook time indicated is really the chill time."
 
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photo by PanNan photo by PanNan
photo by PanNan
Ready In:
55mins
Ingredients:
9
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.
  • Mix thoroughly and let rest 5 minutes.
  • Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.
  • Pour onto a plate to cool.
  • Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.
  • Remove from heat and mix in vanilla and coconut extracts.
  • Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.
  • Whip cream in a medium bowl until stiff.
  • Carefully fold filling into whipped cream until mixed.
  • Spoon into pie shell and sprinkle edges with toasted coconut.
  • Cover and refrigerate 30 minutes, then serve.

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Reviews

  1. Very good easy-to-make pie that we all enjoyed. I also liked the detailed directions in this recipe and I will be able to use some of the cooking hints in future recipes.
     
  2. A really, really good cream pie. The tapioca was a good thickening agent for the cream, and the kids loved eating the little 'eyes'. A hit here.
     
  3. Nice little pie. We enjoyed the mixture of flavors. Made for ZWT7.
     
  4. Absolutely superb combination! I used just a regular pastry shell, prebaked and cooled, and whipped up 2 pkgs of dream whip per directions since I didn't have any heavy cream on hand. I also added the coconut into the filling. What a fantastic creamy pie! It filled up the pie shell for a nice deep pie. Thanks a heap for this recipe!
     
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