My Mama'S Coconut Cream Pies
Creamy coconut custard pie with toasted coconut topping, rich flavors, and a flaky crust, perfect for coconut lovers and special occasions alike.
Ingredients
Instructions
- Put milk in a heavy boiler and heat on low until warm, not hot.
- Beat egg yolks well and stir into the warm milk.
- Stir in the corn starch mixture.
- Turn heat up to medium and cook until thick, stirring constantly.
- Remove from heat and stir in butter until melted.
- Add coconut and flavoring (lemon or vanilla).
- Pour the filling into the baked deep dish pie shells.
Tips & Substitutions
For a creamier texture, use whole milk instead of low-fat options. If you prefer a sweeter pie, consider increasing the sugar by a quarter cup. When stirring the egg yolks into the warm milk, ensure the milk isn't too hot to prevent curdling. You can also customize this recipe by adding a pinch of nutmeg or cinnamon for extra flavor.
Serving Suggestions
Serve chilled for the best flavor and texture. Garnish with whipped cream and a sprinkle of toasted coconut for added presentation. This pie pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For a delightful variety, consider serving alongside Honey Nut Cookies to complement the creamy dessert.
Storage & Reheating
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to three days. To keep the crust from getting soggy, place a layer of wax paper between the pie and the cover. If you want to reheat, do so gently in the microwave, avoiding overheating which can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of My Mama'S Coconut Cream Pies contains roughly 988 calories, with 9g protein, 73g carbohydrates, and 26g fat. It is an excellent source of iron (28% of the Daily Value), vitamin C (25% of the Daily Value), and calcium (23% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1101mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut, but be mindful of the additional sugar it may add to the pie. If you prefer a less sweet filling, consider reducing the sugar in the recipe to balance the flavors.
How can I make this recipe dairy-free?
To make a dairy-free version, substitute the milk with almond, coconut, or oat milk. Additionally, replace the butter with a dairy-free alternative like coconut oil or vegan butter for the filling. Ensure that any coconut used is also dairy-free.
Can I freeze the coconut cream pie?
Yes, you can freeze the pie before adding toppings. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to two months. Thaw it in the refrigerator overnight before serving, then add fresh toppings if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).