Get the recipe @ http://allrecipes.com/recipe/old-fashioned-coconut-cream-pie/detail.aspx

Make the perfect, ultimate coconut cream pie!

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35 Comments

  1. Why do you guys like whipped topping so much? Real whipped cream is so much more wonderful. You could even make a more stable version by adding in a little gelatin.

  2. Eric, I agree. Real whipped cream is MUCH better the can or tub whipped topping. I think ppl just dont remember or know how the real thing tastes.

  3. When I made this, my filling was very watery. Not thick like how I see it in the video. I did follow step by step. WHY???

  4. Thank you for your question. It is possible that your heat wasn't high enough and the filling needed to cook a bit longer to thicken properly. Also, the filling sets up while refrigerated. Give it another try and let us know how it works for you!

  5. While I was putting in the ingredients for the filling into the pot one by one, the heat was on low. I stir constantly until it bubbled. Put while I was pouring it into the pie crust, I noticed that I was very running like water. Do you think I should turn the fire onto high then low?

  6. In the UK they don't do 'Half and Half' we don't have it, what even is it. Have a better alternative?
    Thanks anyway

  7. Best Coconut Cream Pie Recipe — from Old Newark, NJ

    from the Tavern Restaurant

    NYC Mayor Ed Koch on the Tavern Coconut Cream Pie Recipe:

    "The Tavern was famous for its coconut cream pie and even after 50 years I still remember it as the best I've ever eaten."

    Coconut Toasted Cream Pie – Tavern Restaurant Recipe

    8 servings

    1 envelope gelatin
    1/3 cup cold milk
    3 eggs, separated
    1/2 cup sugar
    2/3 cup milk
    Pinch salt
    1/2 pint whipping cream
    2 teaspoons vanilla
    1 (10 inch) pie shell,
    baked and cooled
    1 can coconut, toasted

    1. Dissolve gelatin in 1/3 cup cold milk. Let stand
    2. Separate eggs; to yolks, add 1/2 cup sugar and beat together.
    3. Scald 2/3 cup milk; add egg and sugar mixture to milk. Cook until slightly thickened. Remove from stove and add gelatin. Put in refrigerator until set (about

    1/2 hour).
    4. Beat egg whites with pinch of salt. Fold whites into mixture. Whip cream; add vanilla. Fold into mixture.
    5. Fill the pie shell. Toast the coconut until golden; sprinkle on pie. Refrigerate for a few hours.

    If you want to read some of the story behind it:

    http://www.oldnewark.com/memories/weequahic/bodianpie.htm

  8. I use Organic coconut flour, Organic Cane Sugar and real natures sea salt. Plus make my own light flaky crust my grandmother taught me….

  9. one little part to use, my ex used to make this for me in the good days, and regular sweetened coconut is way to sweet, use unsweetened coconut and its out of this world, she used to pick it up in the health food part of the store in those days. She used meringue topping, but I can tell you I like the whip cream

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