Coconut Cream Pie

Judy Few Recipe

By Judy Few nanajc2004


This recipe was passed down from my mother...just an old-fashioned coconut cream pie. A little more time consuming than some of the modern recipes, but well worth the effort.

I categorized this as medium because I do not have exact cooking times, and knowing when it is "thick" is sometimes trial and error until you've done it a few times. Other than that, it's easy.

pinch tips: How to Shuck, Cook, and Cut Corn


1 1/2 c
1/2 c
2 c
eggs, separated
1 tsp
2 c
coconut, divided
pie shell, baked

Directions Step-By-Step

Mix sugar, flour and milk in a saucepan and cook over medium heat, stirring constantly till bubbly around the edges.
Remove from heat. Stir a little (maybe a half cup - I never measure) of the hot mixture into the egg yolks and mix together. Add back into saucepan and continue cooking and stirring till thick.
Remove from heat, add vanilla and 1 1/2 cups coconut.
Pour into baked pastry shells. Top with meringue and sprinkle with remaining coconut.
Bake in a 375 degree oven until lightly browned.
NOTE: I make my meringue by beating the egg whites till foamy, adding 1/4 tsp. cream of tartar. Continue beating till mixture starts to thicken, then add 6 tblsp. sugar, one spoonful at a time, beating after each addition. Beat till stiff peaks form. Pile on top of filling, making sure to spread all the way to the edge of the crust.

About this Recipe

Course/Dish: Pies

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Aug 11, 2010 - Judy Few shared this recipe with discussion group: 6 and less
Lillian Russo Lilliancooks
Aug 11, 2010
I love coconut cream pie! The only one I ever had was Entenmann's know, the kind you buy in food stores! I'm printing this one out! Thanks Judy!
Donna Brown gabbiegirl
Aug 11, 2010
Coconut cream pie is absolutely one of my favorites! Thank you.
Marilyn Poirier mjpoirier01
Aug 15, 2010
I love coconut cream pie was looking for an easy recipe this sounds pretty easy to me. thanks
Britt Turner Faery
Aug 17, 2010
The Real Deal...great recipe, Thank You very much!
michele sampson msampson929
Sep 25, 2010
Thank you, Thank you...reminds me of my autie moo moo's recipe!
Phylane Harris phylane
Sep 29, 2010
My husband loves coconut cream pie I always buy him Marie Callender's but i would love to cook him one. i was looking for a good recipe this one sound good!!! Thank you very much!!
Rikki Stephens kitalynn
Nov 24, 2010
I like the sound of this is not instant (instant pudding and coconut) but it doesn't seem like hours and hours in the kitchen...also I am excited to try the way you do the meringue, I have never heard of doing it this way before and I have always been intimidated by meringue....I will let you know how this goes.
Vivian Queen-Chase MsVivian
Dec 22, 2010
Sounds good Judy. That's exactly how I make my meringue too. Then bake at 350* til golden. Can't wait to try your fillig.
Natalie Loop KitchenLooper
Jun 12, 2011
I followed the recipe exactly could not get the filling to set up it's runny and brought it to just before a boil, started to bubble set in fridge for 4 hours still not set, runny. Meringue turned out awesome like the tip with the cream of tartar.
Judy Few nanajc2004
Jun 22, 2011
Natalie, I'm so sorry it didn't turn out well for you. It sounds like maybe you didn't let it cook long enough after you added the egg yolks. I can't really tell you how long I cook it, I just kinda go by the way it looks and feels. But I do cook it(maybe 5 minutes? gosh, I'm guessing)after it returns to a boil. You do need to stir it just about all that time so it doesn't stick and burn on the bottom of the pan. I don't know if I put that in the instructions or not...guess I'd better go check it out.
Judy Few nanajc2004
Jun 22, 2011
Ok, at least I did have it in there about stirring. It isn't as bad to stick and burn as chocolate filling, but I never take a chance on it...I'm a little paranoid, I guess.
Jul 21, 2011 - Karla Everett shared this recipe with discussion group: COCONUT LOVERS UNITE
Janis Cunningham peoplemama
Sep 16, 2011
Is this a really thick pie? That is what I am looking for. A really dense pie.
Judy Few nanajc2004
Sep 18, 2011
Janis, I'm not sure if you would call it really dense. If it is cooked to the correct thickness, it will slice nicely and keep it's shape when transferred to a dessert plate. As I stated in the beginning, I learned this recipe by trial and error, from watching my mother make it. My suggestion would be for anyone who is really interested to give it a try and see how it turns out for you.