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Coconut Cream Pie More Recipes Like This

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Ingredients: Metric Units
Pie crust for 9" pie
(or graham cracker crust)

2/3 c. sugar
1/2 c. flour
1/2 tsp. salt
2 c. milk
3 egg yolks
2 Tbsp. butter
2 tsp. vanilla
1 c. coconut

2(or 3) egg whites
1/4 tsp. cream of tartar
3 Tbsp. sugar
1/2 tsp. vanilla
A sweet creamy dessert for the coconut lovers in your family. Granny always used to make coconut cream pie for Easter dinner, until she started dating a guy who didn't like coconut. The protests were loud and long; she was pretty surprised at how devoted the family was to her coconut cream pie! In honor of Granny, here's our coconut cream pie.

Note: Use fresh coconut if you can get it (or if you have time).
Note: If you'd like to use a graham cracker crust instead of a pie crust, top with whipped cream instead of meringue.

Prick the bottom of the pie crust and bake at 400F for 10-15 min., or until lightly browned. (and it smells like pie!)

In a small to medium saucepan, combine sugar, flour, and salt. Slowly stir in milk, a little at a time to avoid lumps. Heat over medium heat until thickened. Be patient, when it starts to thicken, you'll know.

Remove from heat. Add a little of the hot liquid to the egg yolks and stir well. Add egg yolk mixture to the main custard. Stir in butter and vanilla. Stir until butter melts. Stir in coconut. Set aside to cool slightly.

In a medium to large bowl, beat egg whites until frothy. Add cream of tartar and sugar gradually and beat whites until stiff peaks form. Beat in vanilla.

Pour custard into pie shell. Top custard with meringue. Sprinkle with reserved coconut if you like.

Bake at 350F for 10-15 minutes until the peaks of the meringue start to brown.
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Contributed on: and modified on Monday January 21st, 2008