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Coconut Cream Dream Pie (Custard Pie Round) Recipe

Coconut Cream Dream Pie (Custard Pie Round)

Recipe courtesy John Michael Lerma, St. Paul, Minnesota

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on February 09, 2012

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    This is a really delicious pie. I encourage those who had a problem with it to try it again and remember to cook your filling until thickened on the stovetop. If it doesn't thicken on the stove it won't magically thicken later. There is extra filling but I don't see how that is a negative. It's so delicious I just eat it. Also, the recipe is labeled "intermediate" so keep that in mind. I have made this pie many times and it always turns out fantastic.

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  • on December 31, 2011

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    I was excited to try this recipe and approached it with optimism but found it challenging. It was definitely more custard for two pies, then the custard didn't set and the topping looked awful going on. It turned out being more of a pudding than a pie. Won't do again.

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  • on September 09, 2010

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    This is by far the best pie I have ever made or eaten. All of those who called it "soup" know nothing about food science. With corn starch in the filling you must heat the filling to 205 degrees (just to a boilfor the chemical reaction in the filling to thicken the filling. Try it again and you will not be sorry!!!!

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  • on July 25, 2010

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    Perfect Pie. Just for the record (Jennifer coconut cream and coconut milk are NOT the same thing. You need coconut cream for this recipe.

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  • on May 04, 2010

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    I made this for a friend who loves coconut cream pie. It was my first time to ever make a cream pie. It was a challenge, but it really paid off. Everyone raved about the pie. It was delicious! Waiting for the custard to thicken took longer than I thought. I decided to disolve 2 more tablespoons of cornstarch in some coconut cream and add to the custard. As soon as I did, it started to thicken. Also, I made the piecrust and filling one evening, refrigerated it over night and the next morning made the cream topping. It worked out fine.

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  • on December 13, 2009

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    My dad's favorite is coconut cream pie, so for years I searched for the perfect recipe, and this is it. Yes, it does make 2 much filling, the first time I made it my family was perfectly content to devour the pie filling sans pie crust, and after that I just make 2 pies. I follow the recipe to the letter, and I think the texture and flavor is divine. For father's day this year, I made one for my dad and one for a close family friend, and he has not let me live it down and has begged for another one for months. He says it is hands-down the best coconut cream pie he has ever had. I am going to make him one for Christmas to make him be quiet for awhile, lol.

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  • on August 22, 2009

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    This recipe turned out terrific. I'm not a "cream pie" person, but my husband is; so for his birthday I made this and it was great. I followed the directions, but after taking the custard off the stove I put it in a bowl on top of ice water and stirred it to cool faster. Make sure the custard has thickened before you take it off the stove. It also needs to be in a 91/2 or 10" pie plate.


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  • on July 27, 2008

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    I have followed this recipe in detail. The finished product had to be discarded. Like the writer before me, the filling was soupy. It NEVER set.

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  • on July 24, 2008

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    This pie turned out great! I had rave reviews from all of my friends and family. The Coconut cream is just Coconut milk. The filling was just perfect. Just the right amount of sweetness. If I can make this, anyone can.

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  • on July 21, 2008

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    I'm not rating this recipe because I must have done something wrong. 1 The filling never set. 2 Yes, there was more filling than needed. 3 The whipped cream topping was too hard to spread (too long with beater I guess 4 The crust turned out well except that I couldn't role it out and get it into the pan without it breaking it (sign .... gotta try this one again.

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