Coconut Cream Pie is an old fashioned cream pie recipe cooked on the stove top or in a microwave and poured into a prepared graham cracker, vanilla wafer or flaky pie then then topped with whipped cream and toasted coconut.
I developed this recipe in the 1960's
when I sold baked goodies from home to help support my family.
This became my number two best selling pie. Chocolate Pudding Pie Recipe was my number one seller.
Almost 30 years later, Raymond Sokolov wrote in his book "Why We Eat What We Eat", copyright 1991, that there would come new pioneer situations for culinary bricolage in the kitchen.
Twenty years after that statement a visitor to this website contacted me with a quick and easy way to cook cream pies. Microwave them!
Pioneer situation? I think, yes! You be the judge. Thank you, Jan!
The old fashioned way to cook this Coconut Cream Pie is on the stove top taking from 18-20 minutes.
The quick and easy way to cook it
is in the microwave for 5-7 minutes. They are both equally good.
Choose the method you prefer.
1/2 cup sugar
1/2 cup all-purpose flour
1/2 cup finely grated coconut
2 1/2 cups milk
2 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon coconut flavoring
1 8" or 9" prepared pie crust *
8 oz. frozen whipped cream topping, thawed
1/4 cup toasted** Angel Flake coconut, if desired
Beat eggs with a whisk in a mixing bowl until light and lemon colored. Add sugar, flour and coconut. Beat mixture with the whisk until there are no longer lumps of flour. Beat in milk a little at a time until all is mixed well.
Pour mixture into a saucepan and cook on low heat, stirring constantly until thickened to a pudding consistency. It will firm up when it gets cold.
When the filling starts to get thick you will see the mixture steaming. Very shortly you will see a couple of bubbles popping up. That means it has reached the boiling point. Let it bubble a couple of minutes and it should be thick enough.
Remove from heat. Stir in butter until it has melted. Add flavorings and stir well.
Top with plastic wrap and set aside to cool to lukewarm.
Pour into prepared pie crust of your choice. Cool thoroughly.
Top with whipped cream. Sprinkle with toasted coconut, if desired.
Mix the ingredients together per stove top method in a microwavable mixing bowl.
Place in microwave oven and cook on high heat for 2 minutes. Remove mixture and stir well.
Return to microwave and cook another 2 minutes. Remove and stir again.
Return to microwave. This time cook only 1 minute the first time you make this pie. Some ovens cook at a higher power than others.
A total of 5 minutes may be all you need to cook it in your particular oven. If it is not thick as pudding after 5 minutes return it to the oven and cook in 1 minute intervals until it is of a thick pie like consistency.
After the first time you make this pie you will know exactly how long it takes to microwave it.
I cook mine for 6 minutes total, in 2 minute increments and it is perfect every time.
*This Coconut Cream Pie is delicious in a variety of
pie crusts. These three suggestions are all delicious. My favorite is
the Graham Cracker Crust using Honey Graham Crackers. I think honey compliments the coconut in the pie.
Flaky Pie Crust
Graham Cracker Crust
Vanilla Wafer Crust
To toast coconut, sprinkle it on a cookie sheet and place it in a preheated 350F. oven for a few minutes. Watch it and when it starts to brown stir it until it is all light brown. Remove coconut from the cookie sheet immediately to cool.
To toast it on top of the stove, place it in a skillet and place
on low heat. Stir it until it becomes lightly toasted. Remove from pan
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