Best Ever Coconut Cream Pie

Total Time:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 3/4 cup sugar
  • 1 1/2 cups unsweetened coconut milk
  • 1 1/2 cups whole milk
  • 1/4 cup cornstarch
  • 5 egg yolks
  • 1/4 teaspoon salt
  • 1 cup flaked, unsweetened coconut
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter
  • 1 (9-inch) baked pie shell, recipe follows
  • 1/3 cup toasted coconut
  • Whipped cream, for garnish
Directions

In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.

Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.

To serve, top with toasted coconut and a dollop of whipped cream.

Pie shell:

2 cups all-purpose flour, plus more for surface

1 tablespoon sugar

1 teaspoon salt

3/4 cup solid vegetable shortening

6 to 7 tablespoons ice cold water

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking.

Preheat the oven to 350 degrees F.

Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.

Yield: 1 deep-dish pie shell


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4.5 94
Let me start by saying.... I have yet to let the Food Network website confuse me, until today! Made this recipe because my family (aunts/uncles etc) love coconut cream pie. I chose this recipe because it says "the best ever". I should have gone to another recipe. The recipe calls for unsweetened coconut, but then the pie isn't sweet at all. Ended up tasting it before it hardened and had to add quite a bit of sugar. Unsweetened coconut is $5.00 per bag here in Florida vs. $1.50 per bag sweetened coconut.Wish I had just used sweetened coconut instead! The pie is hardening, but giving it a 3 rating because it was very confusing and had to be doctored in the end. Hope the family likes it! item not reviewed by moderator and published
I used the egg whites to make a meringue and sprinkled coconut over it instead of using whipped cream. item not reviewed by moderator and published
Very delicious. Previous reviews mentioned runny so I replaced 1/2 cup regular milk with sweetened condensed milk, but I also reduced the amount of sugar to one cup so it would not be too sweet. So it was coconut milk, 1/2 cup reg milk, 1/2 cup condensed milk and 1cup sugar in saucepan. I made sure the milk sugar mixture just boiled before adding the other items and soon after it started to thicken. I left it on until blended d i was satisfied with consistency. There were only sweetened flakes at market so I added less than a cup. item not reviewed by moderator and published
Delicious, but I found the custard to be a bit runny. Make sure you've cooked it to the proper thickness before taking it off the heat. I just noticed another coconut pie recipe of Emeril's said to cook the custard at a simmmer for 4 to 6 minutes. item not reviewed by moderator and published
Wonderful pie! My hubby said it's the best cream pie I have ever made. The only thing I would do different next time is add a meringue and some toasted coconut to the top. I will for sure make this again item not reviewed by moderator and published
Made this recipe a few times. Made some changes making it much easier, less time consuming. I combined this recipe with another that I found on another website. 1 bag of coconut flakes (from freezer section), 1 12 oz can of coconut milk, 1 12 oz can of evaporated milk, 4 egg yolks, 3/4 cup of sugar, 1/3 cup of cornstarch, 1/4 tsp of salt, 1 tbsp vanilla, 1/4 cup of sweetened coconut flakes (from baking aisle) toasted, 1 frozen pie shell. Combine 2 milks, yolks, sugar, cornstarch and salt, till well blended. Put in saucepan, bring to boil whisking constantly until thick. Remove from heat and stir in bag of coconut and vanilla. Pour into cool, previously baked pie shell. Refrigerate at least 4 hrs, overnight better, covered with plastic wrap. Before serving, top with whipped topping (1 cup heavy cream, 2 tbsp sugar, 2 tsp coconut extract whipped in mixer fitted with whisk attachment-do not overbeat or you'll get butter, just until peaks formed. Decorate with toasted coconut. item not reviewed by moderator and published
If your pie did NOT set, please read this! I have made this pie at least 20-30 times and this last time, the ONLY thing I changed was the brand of coconut milk since I was making the pie at my parents and their grocery store did not carry my usual brand. Sure enough, the pie which has ALWAYS set beautifully, did NOT set and was like soup even after 24 hours. I went and looked on the can of coconut milk and this brand contained water and NO Guar Gum (which is a thickening agent). I had time to make another pie and this time, I made sure to get a can of coconut milk that did NOT contain water but DID contain Guar Gum. The pie was set in about 4 hours and was nice and thick like it usually is. So if your pie is not setting and is like soup, try it again with a coconut milk that does NOT contain water and DOES contain Guar Gum and it should work. I hope this helps someone! This really is a wonderful and delicious pie! item not reviewed by moderator and published
Like several others here, mine came out like soup. There's definitely something lacking with the instructions, because I followed them precisely. It looked soupy to me when I poured it into the shell, but I figured that would change once it cooled, and that I had better just follow instructions. Oh well, guess this is one dessert we won't be having at Thanksgiving today. This is the second or third Emeril dessert recipe that I've tried, which has been a complete failure. I think from now on I'm going to stick with recipes from people who know baking. item not reviewed by moderator and published
This review is for the filling only, as I used Trader Joe's pie crust (the best pre-made crust ever). Love this filling...I've made it a couple times with tweaks...I use 1 whole can of coconut milk, and then the balance with whatever dairy product I have on hand (cream,milk, half and half, it's all good). I also add an extra half cup of coconut to the mix, because I love coconut. I've upped the cornstarch to a heaping 1/4 cup (and cooked it till it was decidely thick), and finally achieved the a nice firm pie that's slice-able without pooling. Definitely top with toasted coconut for extra flavor. item not reviewed by moderator and published
I don't even like coconut cream pie and I LOVED this pie. Came out perfect. Will definitely be my go to recipe. item not reviewed by moderator and published
So disappointing! I followed the recipe to a "T" but the custard came out so runny I was too embarrassed to share the pie with friends. It tasted fine, but did not set. item not reviewed by moderator and published
Excellent recipe, particularly with Alton Brown's macadamia nut crust. A couple a tweaks I incorporated included a 70percent cacao chocolate ganache layer and adding coconut to the crust and topping the custard layer with toasted coconut. Truly phenomenal, especially when using a fresh coconut for a substitute for coconut milk and the custard layer. item not reviewed by moderator and published
This is THE best coconut pie recipe I've ever tasted...and I've tasted many. Most of the ones I've tried with coconut milk in them taste oily rather than more coconutty. This is the exception and will be my sole pie recipe from here on out. item not reviewed by moderator and published
I live on the island and have a coconut tree in the yard. So I husked and grated 2 fresh coconuts and made this pie. One word DELISH!!!!!!! I will make this pie again and again that's for sure. item not reviewed by moderator and published
This was my first foray into Coconut Cream Pie and I must admit - it was delicious! As some previous posters suggested, I used more coconut milk and less whole milk, by a 1/2 cup. I also used coconut and vanilla extract. Everything else was the same. I had no problem getting the milk to thicken up - it probably only took me 4 minutes. I took the whole pie to our book club and it was GONE! If you love coconut - you'll love it! item not reviewed by moderator and published
This was my first time making coconut cream pie. I like the texture of the center custard - but it wasn't a very strong coconut flavor, more like vanilla custard. Maybe using all coconut milk instead of whole milk? And maybe add coconut extract flavoring? Also, only needed a third of the toasted coconut for the top. item not reviewed by moderator and published
25 years married and I finally found THE coconut pie my husband is crazy about. My search has ended. Thank you Emeril Lagasse! item not reviewed by moderator and published
I made this pie for a church potluck this past weekend. I followed the directions using regular baking coconut since couldn't find the flaked. I also used a store-bought crust. It was easy to make and the filling really firmed up so that it looked pretty and was easy to slice. I am not a fan of coconut cream pie but everyone seemed to love it. I will definitely make this pie again. item not reviewed by moderator and published
This is my go to Coconut Cream Pie recipe. I just wish it was a little more firm...so it would slice more cleanly. item not reviewed by moderator and published
Coconut cream pie is my favorite dessert. My recipe used all dairy milk, and the addition of coconut milk is so much tastier. I've always disliked the over-processed shredded coconut they sell in the baking aisle in supermarkets. Instead, I love the flaked coconut they sell at Whole Foods in the bulk section. I use a pie crust recipe out of Joy of Cooking: PĆ¢te BriseĆ©, modified slightly by substituting my home-rendered leaf lard for about 1/3 of the butter. It's a sinfully rich, incredibly flaky crust that bakes to a golden brown and is a very easy dough to handle. I like to gussy up the pie sometimes with vanilla whipped cream topping garnished with shards of macadamia nut brittle, or make a "Mounds" pie by spreading a layer of ganache on the pie shell before adding the custard. But the recipe on it's own is delicious enough! item not reviewed by moderator and published
Seriously the "best ever"! I made it last night and there were no leftovers. Easy to make and great coconut flavor. I did add one tsp of coconut extract as well as the vanilla. I will make it again soon! item not reviewed by moderator and published
The pudding for the recipe is awesome. I use Martha Stewart's pie crust recipe with it and top it with vanilla whipped cream. Great dessert. item not reviewed by moderator and published
This was a delicious recipe and I did not have trouble getting mine to thicken! I just kept it on heat until it was the texture I wanted. Next time I will not include coconut flakes in the pie filling because I hate the texture of it, but otherwise, it's great! item not reviewed by moderator and published
OMG! ( I know, such an annoying acronym. Sorry, it's just absolutely fitting!. This pie in incredible! I used my own crust recipe from Paula Dean, and a no-bake meringue recipe that tastes a little like a very light marshmallow fluff with toasted coconut on the top. With those exceptions, I followed the recipe for the filling with just an adjustment on the amount of time the pudding cooked. Just cook it until it becomes a pudding (maybe 10 minutes. I could've just eaten the pudding and been incredibly happy and satisfied, but I had promised a coconut cream pie to my husband so I filled the crust and toasted the meringue just a bit. This was my first attempt at making a coconut cream pie. This is a 10 out of 10 if they only allowed that many stars! Thanks Emeril. I can't wait to make another for an event to share the yumminess! Perfect. item not reviewed by moderator and published
Absolutely the best flavor!! I had a problem with getting it to set completely. I doubled the recipe, however, I was just a tad timid to double the corn starch amount. Everything was geat, except it did not set completely. It wasn't soupy. Next time I will almost double the cornstarch. I do know how long to cook, I bring it slowly to a simmer, and cook and stir for a long time...sometimes 20-30 minutes. When I add eggs (yolks to the simmer..always two at a time, I bring it again to a simmer and make sure it thickens. This had the best flavor!! I still gave it 5 stars...it was cooks error, not the recipe!!! item not reviewed by moderator and published
This was a very good recipe (with some typos. The 2 minute stir time to thicken should be 20 minutes. Mine was still liquidy after 2 minutes. It took at least 20 minutes on medium heat to get a thick pudding-like consistency. It's light and tasty. Next time I plan to add coconut extract for more of the coconut taste. Also, I made my own whipped topping and slathered it on the top of the pie and then sprinkled toasted coconut on top of that. item not reviewed by moderator and published
I LOVE COCONUT...so I made a few simple changes to this recipe that made it even more coconutty! And while I haven't made Emeril's recipe exactly as he states, the substitutions I made produced a delicious pie. Here we go: Instead of the whole milk, I just substituted more coconut milk so it was a total of 3 cups coconut milk for the recipe. Instead of 1 T of butter, I used 1 T of melted coconut oil. I also cut the sugar down to 1/2 cup. And since I try and avoid eating corn (bc it's almost always GMO and I used an equal amount (1/4 cup of tapioca flour. The pie was held together wonderfully, but I agree with other reviewers that I cooked the custard more than 2 minutes after putting everything together. I waited until it had really tightened up before putting it in the pie shell. item not reviewed by moderator and published
Great Great Flavor. I stirred for at least 10 minutes to thicken. I read previous reviews regarding soupy texture, and whipped two egg whites with 1/8 cup sugar to form peaks and folded into mixture before pouring into pie shell. Created a loftier mixture that seems to stiffen up more. item not reviewed by moderator and published
Best Coconut Cream SOUP! This was my first attempt at a cream filled pie, so perhaps I was just ignorant regarding the ways of corn starch. But I am sure I stirred for over the required 2 minutes. The filling never thickened and even though the pie looked "normal" when finished, when cut it became a soupy albeit delicious mess! So much for the show stopper Thanksgiving desert I had hoped it would be. item not reviewed by moderator and published
I just finished with my second attempt at making the "Best Ever Coconut Cream Pie" and the result this time was considerably better. I followed the directions exactly except this time I disregarded the time of two minutes and I just kept whisking on medium heat until it finally thickened up. I didn't time it, but it was no where near the two minutes specified in the recipe. Had I known this before my first attempt I would not have wasted two hours of my time plus all the ingredients that went into the making. item not reviewed by moderator and published
i love coconut cream pie.. just not this one. more of a custard then a cream pie. won't be making this again. item not reviewed by moderator and published
Delicious! I found the recipe easy to make. I was amazed how quickly it thickened after I added the eggs and cornstarch slurry. I used full-fat (not 'lite') coconut milk and added a little extra because the can was larger than 12 oz. The recipe doubled well (I made 2 pies instead of one). I used a 3-quart pot for the double-recipe and barely had enough room to stir after all ingredients were added, so if you're making a single recipe, I would recommend using something larger than the specified 1-quart saucepan. item not reviewed by moderator and published
Taste of batter was good, just needs to be cooked longer than the 2 minutes indicated in the recipe. I learned later from other recipes that a 2-minute simmer after reaching a gentle boil works well. A little more detail for those of us who are not veteran pie makers would have been appreciated. May opt for more coconut milk than whole milk next time for stronger coconut flavor, also cut down on the sugar a tad. Though not included in my rating, I did try Emeril Lagasse's meringue top from a couple of his other coconut cream pie recipes and they didn't turn out so well either. I learned later that egg whites are best beaten at room temperature and traditional meringue has cream of tartar and uses confectioner's sugar instead of regular sugar. All in all, I don't think it's so much that his recipes are entirely bad so much as they lack detailed instruction. item not reviewed by moderator and published
I substituted 2 cups of coconut milk and 1 cup of regular milk after reading the reviews. I also added 1/2 tsp. coconut extract and 1/2 tsp. of vanilla. The best coconut cream pie I ever made. I considered it easy to make. It is delicious. item not reviewed by moderator and published
Excellent!!!! This was sooooo good that it was eaten the same day I took it! My first time to make one also! Emeril made me so proud. item not reviewed by moderator and published
I made this for my family and we all thought it was good, but didn't have enough coconut flavor. It had a very mild coconut flavor. Seemed more like pudding pie than coconut cream pie. Disappointed! item not reviewed by moderator and published
I dont know why this has a medium difficulty, because it was rather easy, just time consuming. It has wonderful flavor. There is no excuse to not make this from scratch ever again. item not reviewed by moderator and published
awesome receipe. my sister loves coconut cream pie. I have made this for easter and my 'qc' of the custard....it is to die for...easy receipe...just temper the egg mixture and it is easy to find unsweetened coconut milk in the grocery stores in the asian/thai section. item not reviewed by moderator and published
This had the perfect amount of coconut flavor and set perfectly. I will definitely make this one again. item not reviewed by moderator and published
This pie was delicious! I was a bit skeptical at first. The consistency was different than what I was used to, but it was still delicious! item not reviewed by moderator and published
i make this every thanksgiving and christmas and it is always the first pie to go. item not reviewed by moderator and published
Delicious! I opted for a graham cracker crust and covered the top with whipped cream, rather than dallop it on separately. Yum! item not reviewed by moderator and published
My husband went nuts for this. I did not have any problems with all the steps and so worth the effort. Taking this to Christmas Eve dinner with our family and know it will be a hit. New family favorite for this family. item not reviewed by moderator and published
I've never made a coconut cream pie before and I had no problem with the filling setting. It even held up well for leftovers the next day. Everybody's taste is different but I would have preferred to have a bit more coconut flavor. One of the other reviewers said they substituted half the vanilla extract with coconut extract & I'd try that next time. I will definetly make this pie again. item not reviewed by moderator and published
I had no problem with getting the mixture to set, it was a custard-pudding like consistency. However, the pie was not as creamy as I like, and the taste was bland. The ingredients sounded like it would be a winner, but it was not. I have had far superior coconut cream pie than this! Misleading to say the least. I will have to continue my search. I am disappointed in general with food network recipes. item not reviewed by moderator and published
i made this pic 3 times now and every time it comes out just right. and it tasted awesome.. its my boyfriend and my daughters favorit item not reviewed by moderator and published
i was so paranoid about tempering the eggs properly, that i didn't allow the mixture to cook long enough on the stove, and it became a sort of coconut soup. it is important to know that when the recipe says "until thick", they mean "until thick like a coconut cream pie" ... DUH. in the end, it tasted brilliant. i added a little coconut extract, sugar, and vanilla to the whipped cream, and spread it all over the top of the pie. it made a beautiful presentation with the toasted coconut on top. item not reviewed by moderator and published
IF YOUR PIE WILL NOT SET, READ ON: Despite what the directions say, you will need to cook the "custard" down for 3 minutes, not 2. In fact, it'd be best to cook it for a minimum of 2 minutes on a low-medium flame and after that point watch the custard mixture until the consistency resembles a thick pudding, but do not scald or burn it. Once it is a thick pudding and take a little bit of work to whisk around, you're ready to pour the mixture into the pie shell. Baking is an exact science, you cannot eyeball and hope things work out for the best. It took my sister and I (both of us are well-seasoned hobby cooks) two attempts to make this pie correctly and it was worth the wait. While we were exact in our measurements and followed the instructions to a tee the first time, we did not cook the pie filling long enough to create the right consistency to set in the fridge. I cannot stress how important it is to make sure the mixture is the right consistency before assembling the pie. This is a great recipe though and worth the work & effort. It is delicious, smooth and contains the right amount of coconut flavor without being cloying, sweet, or too coconutty. It's perfect for your favorite coconut fan. item not reviewed by moderator and published
Coconut is my daughter's favorite flavor in the world, so I was really excited to try this recipe. I saw the reviews that said it didn't set up properly, so I made CERTAIN to follow the directions EXACTLY and I let it set up overnight in the fridge. It's now the next day and it's still the EXACT same consistency that it was when I poured it into the pie shell. It didn't solidify AT ALL. I threw it away and I'm so upset. I wasted my time, my ingredients and my daughter was sad because she'd been waiting all day to try it. I'm tired of Food Network recipes not turning out the way they're supposed to, even when they're followed exactly. This one is the worst I've tried so far. SKIP IT! item not reviewed by moderator and published
I love, love, love, coconut cream pie!! My brother always brings one to our family celebrations from an Amish bakery in Sarasota FL. Oh my gosh Emeril this the "Best Of The Best"!! Now, I can surprise them and make this myself. They will be simply amazed and wonder where did I buy it.....I did it myself....thank you very much!! It is super easy, followed your instructions to the T, abc, 123, viola, done!!! fyi, I did let it set over night before I finished with the whipped cream and toasted coconut. Oh by the way, I would rate this recipe a "10". item not reviewed by moderator and published
i tried this pie and when i had a bite i was speechless. this pie if off the charts... i just had to leave a comment.... item not reviewed by moderator and published
This is by far the best coconut cream pie recipe I've tried and since coconut cream pie is my favorite, I'm so happy to end my search. One suggestion I'd make is to let it set up overnight. Otherwise it tends to be a little runny even after the stated set up time. item not reviewed by moderator and published
This pie is perfection. I agree with other reviewers, the recipe is perfect so if your pie doesn't turn out great, it's user error :) This is ALMOST as good a Tippins (kansas city) coconut cream pie, yum!! item not reviewed by moderator and published
Wonderful, wonderful coconut cream pie. Very easy to make. Had so may compliments. Thank you Emeril. item not reviewed by moderator and published
I made 2 other coconut cream pie recipes substituting the corn starch for potato starch. (Kosher for Passover). This was my 3rd attempt today and almost worth wasting all of the ingredients from my first 2 tries. This recipe is truly the best coconut cream pie. Exactly how I wanted it to come out. The only other change I made was 1/2 vanilla and 1/2 coconut extract. Topped with whipped cream and toasted coconut it was fabulous. item not reviewed by moderator and published
This was the best... even tho I made the mistake of adding the flaked coconut before thickening it on medium heat... (don't do that) It makes it difficult to stir, and cooks the flakes a bit too tender.... item not reviewed by moderator and published
I rated this 5 stars, but mine is really better. I use coconut milk (1 can), evaporated milk (1/2 can) and cream of coconut (Coco Lopez, one can and maybe 1/4 more) for sweetness (no sugar, but I still taste the mixture and tweak it as needed) and extra flavor. I only use 3 eggs (I like the whiter color), separated. The thickness of the evaporated mlk and the cream of coconut makes up for the extra liquid. Also, why not make a meringue topping if you already have all those egg whites left over? :-/ I top mine with meringue, throw the coconut on top and stick it under the broiler. It toasts the meringue and the coconut all at once in just a few seconds. Outside of those substitutions everything else about mine is the same. My crust is pretty much the same, except I use 2 tbsp sugar and a bit less shortening. This crust is my favorite type of crust...it's super flaky! I followed this recipe just the way it is and it's pretty great, but I have had better. I really love that it's one of the few recipes out there that call for real coconut milk and not flavoring. : ) item not reviewed by moderator and published
I've made this recipe about a dozen times now and everyone keeps asking for more! I have to make 3 at Christmas so everyone can take some home. I think the coconut milk is the key here so I highly advise using it. I can usually find it either in the asian food section or baking items. My only substitutes are that I use sweetened coconut in the pie instead of unsweetened. Also I use butter in my crust and not shortening - it just tastes so much better! Oh and I whip up some homemade whipped cream and actually pipe it onto the whole pie and sprinkle toasted coconut - it makes for a very nice presentation. item not reviewed by moderator and published
I live in a very small town up North, you know, no McDonalds, No Burger King, our grocery store is the size of a small 7-11 store. So, Coconut Milk is not an option... but I do go home, that's South, several times a year and when I do, I bring back lots of groceries and other stuff I can't get here... I just brought back a case of Coco Lopez Creme of Coconut. I used 1 can-15 ozs, used all of it, for the coconut milk and left out the sugar...Half & Half-fat free, for the whole milk...and I roasted some Pecans, chopped them and sprinkled them on top of the whipped cream along with the toasted coconut, EXCELLENT...I FOUND THE PERFECT PIE! item not reviewed by moderator and published
OMG! I just finished making this pie. I made one at first for Thanksgiving Dinner and when I licked the spoon I knew I had to make another one. So, I have two for Dinner. BEST I have ever had and I've made alot of pies over the years. Thanks for this recipe. No changes, no subs needed, perfect as is! item not reviewed by moderator and published
my first time making coconut cream pie and it turned out amazing!!! i would suggest this recipe to anyone, it takes no time. i had no trouble with the thickness, it turned out perfect and everyone loved it. item not reviewed by moderator and published
This pie is delicious especially when chilled long enough. Instead of adding the coconut flakes inside the custard I toasted it and sprinkled it ontop and did not add the whipped cream-this made for a lovely presentation. Also I just used a graham cracker crust already made. I will be making this again for holidays and get togethers. It is a big hit. item not reviewed by moderator and published
I made this pie as a gift for a friend's birthday. The pie was out of this world! In the future, I'm going to try the custard alone as a dessert and serve it with whipped cream and toasted cocunut. Bam, Emeril. item not reviewed by moderator and published
This pie was delicious! I took advice from another reviewer and used sweetened coconut but reduced the sugar to 1/2 cup instead of 3/4 cup. The custard will thicken, you just need to wait the full 2 minutes. Yummmy!! item not reviewed by moderator and published
This is one of the best recipes for coconut cream pie. Really KILLER! For those of you who had a problem with it being runny, maybe they used skim or low fat milk. Gotta have some fat to make it thicken. FoodNetwork is the Best! item not reviewed by moderator and published
I wasn't sure if the custard had thickened enough, but since the recipe said about 2 minutes, I went with that. When I checked the next morning, the pie was still very runny. I stuck it in the oven (covering the crust with foil) at 400 for about 20 minutes and it set completely. It cut beautifully and everyone raved about how delicious it was. item not reviewed by moderator and published
Best homemade coconut cream pie ever!! item not reviewed by moderator and published
I have to admit that the flavor of this pie is fabulous, but honestly, my filling did not set up like that of many other reviewers. I have the feeling I did not cook it long enough (I guess my idea of "thick" and Emeril's are different, so I will cook it longer next time) and perhaps add a little extra cornstarch. On another note, finding unsweetened flaked coconut can only be found in my local health or specialty food store (Whole Foods, Wild Oats, or in my case, Henry's), so don't bother trying to find it at a regular grocery store. Also, when you DO find it, next time I would pulverize it a bit in the food processor before adding it to the filling, as the organic unsweetened flakes are a little too thick and chewy - just try one out of the bag and you'll see what I mean! Overall, a great coconut cream pie that I will try again - with cooking time modifications! Bravo Emeril! item not reviewed by moderator and published
This is one of my summer favs, just be sure to not add too much corn starch! item not reviewed by moderator and published
This was the 1st time I have ever attempted to make coconut cream pie. This was the best one I have ever tasted..much less it was pretty easy. Thanks for the recipe that will become a classic in my collection of recipes. item not reviewed by moderator and published
This is truly the BEST coconut cream pie ever, and I have a family of experts. As usual, Emeril comes through with perfection. There is nothing wrong with the recipe (this coming from a veteran pie maker and baker in general); if something goes wrong, it's user error. item not reviewed by moderator and published
This is a yummy recipe...I did add a whipped topping that I made with heavy whipping cream, sugar, vanilla and coconut. item not reviewed by moderator and published
I just loved this pudding made with the coconut milk. My husband's first bite was YUMMMMMM, you go girl! It was excellent and we both went back for a second piece. item not reviewed by moderator and published
This is a fantastic recipe and easy to make. item not reviewed by moderator and published
This recipe was very good. item not reviewed by moderator and published
Wonderful coconut flavor and easy to make. item not reviewed by moderator and published
Easy & full coconut flavor item not reviewed by moderator and published
I made this pie for Easter, it was my first time ever making a cocnut cream pie, it was easy. Not only did I love it, but my brother-in-law thinks I should open my own store. item not reviewed by moderator and published
this pie was fantastic, everybody that had a piece said it was a keeper item not reviewed by moderator and published
This was about the best coconut cream pie ever item not reviewed by moderator and published
Left my pie runny because the instructions for preparing the filling was unclear. Very disappointing as I was making it as part of a Christmas present. In addition, it was very time consuming to make; especially the shell. I will make this pie again as I now know what to do...hopefully it will be a better experience! item not reviewed by moderator and published
Good. I would use less coconut next time. item not reviewed by moderator and published
My dad is a coconut pie snob and he said this was the best pie he's ever had. Just don't look at the figure the fat content and you'll love it! item not reviewed by moderator and published
I have made coconut cream pies all my life and this is the best one so far. The only thing I did on my second pie is add a little more cornstarch about 1 T because it wouldn't thicken right for nice slicing. I let it set for 2 hours in refrigerator and still didn't thicken good. when you slice a pie you don't want it running. item not reviewed by moderator and published
This really is the Best Ever Coconut Cream Pie!! The coconut milk really makes the diference. This was a big hit! item not reviewed by moderator and published
excellent item not reviewed by moderator and published
Very good and so simple to make! I was surprised how quick it was too. item not reviewed by moderator and published
The coconut milk added addition flavor the pie would not of had. The pie is easy to make. I did not toast my coconut, as I do not like it crunchy. Will make it again. item not reviewed by moderator and published
This one is a big crowd-pleaser. It's light, cool, and delicious! Very easy and inexpensive to make. item not reviewed by moderator and published
This was the first time ever making this pie. None of my cookbooks had this one .I was a little intimidated at first but everything worked out great. this will be added to the list of" must haves" at our next holiday meal. item not reviewed by moderator and published
Wonderful tase but very sweet. I looked and my coconut was "sweet" definately use unsweetened. Also be certain the stage that has to be thickened is thick before removing from heat mine was not thick enough and we ate the pie like custard; it never got thick enough to cut. My fault!!! The taste and texture are wonderful I will absolutely make it again. Thanks "E" your the most entertaining on the network both of us love to watch your show!! item not reviewed by moderator and published
This recipe is EASY and FAST! I used a refrigerated pie crust rather than making my own. I couldn't find unsweeted flaked coconut, so I used the sweetened baking coconut and decreased the sugar in the filling to 1/2 c. To serve, I topped each piece with a tower of redi-whip cream and sprinkled it with toasted coconut. You just have to be careful with tempering the egg yolks so you don't make scrambled eggs (this is the first time I did it, and it's no big deal). My family was WOWed by this pie. item not reviewed by moderator and published
I have been making my husband coconut pie out whole marrage and wanted to try this one because it had real coconut milk.......He said this is the best pie ever and I agree....... Sharon item not reviewed by moderator and published
Very easy to prepare. Fabulous smell as the filling cooked - got everyone in the house flocking to the kitchen wanting to lick the pot! Taste was fantastic. Wonderful choice for special occassions. item not reviewed by moderator and published
I had to add more sugar too. With unsweetened sugar, it wasn't sweet enough. item not reviewed by moderator and published
Missing the guar gum in your coconut milk. item not reviewed by moderator and published
You go! Now I feel like an under-achiever! item not reviewed by moderator and published
I am thinking about just adding coconut milk but not the flakes to the filling. Do you think it will work? Thanks. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond