Fresh Coconut Pie Recipe

Coconut cream pie
submitted by sumit at


Cooking Time35 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
SpecialityMain Ingredient
Interest Group


 Sugar1 Cup (16 tbs)
 Cornstarch1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Milk3 Cup (48 tbs)
 Egg yolks3 , beaten
 Vanilla1 Teaspoon
 Almond extract1⁄2 Teaspoon
 Coconut2 Cup (32 tbs), grated
 Baked pie shell9 Inch
 Heavy cream1 Cup (16 tbs), whipped


1) Take a saucepan and combine in it cornstarch, sugar and salt. Stir in milk and mix until smooth.
2) Bring the mixture to a boil. Continue boiling for another 2 minutes.
3) Remove from heat and stir in a small amount of the hot mixture into egg yolks.
4) Return the mixture into saucepan and cook over low heat for about 5 minutes or until mixture begins to boil and turns thick enough to mound when dropped from spoon, stirring constantly.
5) Turn mixture into bowl and add the extracts along with half the coconut.
6) Place a waxed paper over filling and refrigerate for about 1 hour.
7) Turn into a pie shell and refrigerate for another 3 hours.

8) Spread whipped cream over filling and top with remaining coconut.