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Fresh Coconut Cream Pie

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“This recipe was given to me by a relative. She reports that she found it in a McCalls Cookbook leaflet in the '60s. Made with fresh coconut, grated, it is the best I've ever eaten.”
READY IN:
40mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
  2. Bring to a boil, stirring over medium heat and boil for 2 minutes.
  3. Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
  4. Cook, stirring over low heat until boiling and thick enough to mound from spoon – about 5 minutes.
  5. Turn into bowl; stir in extracts and half of coconut.
  6. Place waxed paper directly on filling; refrigerate 1 hour.
  7. Turn into pie shell; refrigerate 3 hours.
  8. To serve: Whip cream, and spread over filling; top with remaining coconut.
  9. *2 cans flaked coconut can be used in place of grated fresh coconut.

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