Coconut Cream Pie

Feb 12th, 2012 | By | Category: baking and desserts, cook something
Coconut Cream Pie, photo by Pamela Nevarez-Fisher

Coconut Cream Pie, photo by Pamela Nevarez-Fisher

Chef Pamela Nevarez-Fisher submitted this tasty recipe for Coconut Pie.

She tells us that the recipe is adapted from an old Fannie Farmer Cookbook. “I’ve put my own touch on it, and because I’m terrible at pie crust,  your listeners and readers should use their favorite basic pie crust.”

Consider this lovely buttermilk pie crust, or the vodka pie crust from this recipe.

Pamela adds that next to her husband Mark’s mother’s Luscious Coconut Cake, the Coconut Cream Pie is
his FAVORITE dessert of all time!

This recipe is for a 9-inch pie.


For pie:

  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/4 tsp. salt
  • 3 cups milk
  • 3 egg yolks, slightly beaten
  • 2 Tbsp. butter
  • 1/2 cup shredded coconut
  • 1 tsp. vanilla
  • 1/2 tsp. coconut extract
  • 1 pre-baked 9-inch pie shell

For creamy topping:

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 tsp. vanilla
  • 5 Tbsp. toasted shredded coconut


  1. Combine sugar, flour, and salt in a heavy bottom saucepan.
  2. Stir in the milk and cook over low heat, stirring constantly, until thick.
  3. Add the egg yolks and continue to cook, stirring, for about 3 minutes or until it is nicely thickened.
  4. Remove from the heat and stir in the coconut, butter, and vanilla.
  5. Let the custard cool for about 15 minutes, and then pour it into a pre-baked pie shell.
  6. Cover with plastic touching the top of the custard to avoid forming a ‘skin’ and refrigerate at least 2 hours.
  7. When ready to serve, whip the heavy cream on high speed until thick.
  8. Add the confectioner’s sugar and vanilla, and continue beating until it’s nice and thick, but not too stiff.
  9. Remove the plastic from the custard, and spread the cream on top all the way to the edges, and don’t forget to swirl it to make it pretty!
  10. Garnish with toasted coconut.
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