YUMMY! I noticed several people are having trouble with the custard setting, I wanted to share that if your cornstarch is old, it will not be as effective as fresh. This was amazing! This looks absolutely wonderful =). https://www.food.com/recipe/sugar-free-coconut-cream-pie-diabetic-192514 I love Coconut Cream Pie, and I think it’s a great idea to bake some older recipes. Transfer the crumbs to a medium bowl and stir in the sugar to combine; add the melted butter and toss with a fork until the crumbs are evenly moistened. BTW, check the frozen food aisle near the pie crusts and cool whip, I can almost always find unsweetened coconut there. I even added some of the coconut flakes into the topping. We tried it warm, and it was good. Your email address will not be published. We obviously don’t want to eat raw pie … Pour into pie shell. It was almost like Jello. Delicious! I need to hit my mom up and see if she has any that I don’t know about. For a creamy and rich filling that will fit perfectly into the pie shell, cut the milk to This pie looks delicious! I like that the ingredients are natural, This is a major winner. I do however, brush my crust with egg white before pouring pie mixture in, keeps crust from getting soggy. :). The filling I made exactly as the recipe calls for. I can always count on something from your site! Moments before serving, toast the unsweetened coconut on a baking sheet in a 400F oven for 5 minutes. Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds. My sister-in-law's aunt even asked me to make for her to take to her bingo night! I love anything with coconut… oh and pie… can’t wait for my next get together with my girlfriends to make this!!! The egg+sugar+cornstarch concoction made the pudding set up firm and oh so stable. We really enjoyed this pie! Sprinkle the reserved 1 tablespoon toasted coconut over the whipped cream and serve. I would have eaten the whole thing if I didn’t have to share. And I always hunt down unsweetened coconut…it’s totally worth it. Hi Jenni, If it tastes too much like cornstarch, there’s a possibility that the cornstarch wasn’t dissolved and cooked enough in the filling. :-) It’s definitely worth a second attempt! My first attempt at a cream pie, and my husband and I loved it. adds more coconut flavor. That was the best coconut cream pie I have ever had. Hello and welcome! I just made this. Enjoy! The pie has triple coconut flavor from the cream of coconut (which is actually creamless), coconut extract and shredded coconut! Love the bulk foods section, so many goodies! I needed a quick (ish) dessert today for last minute guests. I couldn’t find the unsweetened coconut so used the sweetened and reduced the sugar just a bit. In a medium saucepan set over medium heat, add the cream, milk, coconut milk, sugar, coconut flakes, and salt. Hi Ela, Generally, adding granulated sugar to whipped cream or egg whites will produce a more stable, firmer whipped cream or meringue. Oh, the nestalgia! Michelle, My mother made a lemon meringue pie that the filling was almost clear. It used to be one of my favorites when I was a kid. Unfortunately, my husband doesn’t like coconut. Thanks. Still plenty sweet! The same problem encountered by a poster above with a soup like texture is what were my ending results. Sigh. From a graham cracker and toasted coconut crust, to a creamy coconut filling and a rum-spiked whipped cream topping, this pie is classic, timeless and sensational. Oh my gosh, your pie looks fantastic. Made this today and everyone loved it. NO STARS WOULD BE IDEAL. If you love pies with flaky crusts, thick and creamy fillings and a fluffy whipped cream topping then this easy coconut cream pie … Yes! Gradually whisk the simmering liquid into the yolk mixture to temper it, then return the mixture to the saucepan, scraping the bowl with a rubber spatula. This looks great and I’m not a huge lover of coconut. Process the mixture to evenly fine crumbs, about 12 seconds more. OHHHHH! Just 8 oz. Set aside. I was drawn to this recipe as it doesn’t call for any suspicious cornstarch or bouncy gelatin. It was absolutely fabulous and a huge hit. Whole Foods also carries it. Will definitely make again. My brother always requested a chocolate cake with penuche frosting for his birthday. I say this because it seems you are from the Pittsburgh area. lol. Very nice "classic" coconut custard pie with a hint of vanilla and nutmeg. :). Pour into pie shell. Old school involves Crisco in our family. Perfectly sweet and coconutty. I couldn’t get any dark rum for the whipped topping but it still tasted great. Empty the crumb mixture into a 9-inch glass pie plate. Adding confectioners sugar will result in a thicker whipped cream. I’ve never had coconut cream pie but that looks AMAZING! While there is a time estimation, it’s only a guideline, and the filling should be cooked until large bubbles burst on the surface and the mixture noticeably thickens. Yes, I love old school desserts too. I also made an account just to comment because I agree eggs can be replaced with (non animal/vegan/plant based ingredients. Great site! I’m planning on spending some time this summer dedicated to resurrecting some of these classic desserts and started with the coconut cream pie. The vanilla, coconut and hint of rum worked beautifully. It was delicious and easy to make. I followed your method exactly. That filling looks so good! Directions In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter and vanilla. Spread the 5 tablespoons of coconut in a small baking pan and toast in the oven until golden brown, about 9 minutes, stirring every couple of minutes.