Real Recipes From Real Home Cooks ®

coconut cream pie

(1 rating)
Recipe by
Teresa G.
Here, KY

A cream pie classic. We love it!

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For coconut cream pie

  • 1
    baked pastry shell or graham cracker pie crust
  • 1/2 c
    all purpose flour
  • 2/3 c
    granulated sugar
  • 1/2 tsp
  • 2 c
    whole milk
  • 3 lg
    eggs, separated (yolks for filling, whites for meringue)
  • 2 Tbsp
    butter, softened
  • 2 tsp
    pure vanilla extract
  • 1 c
    sweetened flaked coconut
  • 3 lg
    egg whites
  • 1/4 tsp
    cream of tartar
  • 4 1/2 Tbsp
    granulated sugar
  • 1/2 tsp
    pure vanilla extract
  • 1/4 c
    sweetened flaked coconut

How To Make coconut cream pie

  • 1
    In top part of a double boiler, combine flour, sugar and salt.
  • 2
    Add 1 cup milk; stir until smooth; stir in remaining milk.
  • 3
    Add an inch of water to bottom part of double boiler and bring to boil; reduce heat to medium.
  • 4
    Place pan with the milk mixture over (not in) the boiling water.
  • 5
    Cook, stirring constantly to avoid lumps, for 10 minutes (until it reaches the consistency of thick pudding.) Remove from heat.
  • 6
    Slightly beat 3 egg yolks.
  • 7
    Add approximately 1/2 to 2/3 cup of hot mixture to yolks and mix well; add yolk mixture to pudding mixture in pan and mix well.
  • 8
    Return to heat and cook until thickened (2-3 minutes.)
  • 9
    Remove from heat; stir in butter and vanilla until butter is melted and vanilla is well incorporated.
  • 10
    Stir in 1 cup coconut; set aside.
  • 11
    Place crust on a baking sheet and set aside while making the meringue. Place oven rack in middle position and preheat oven to 375 degrees F.
  • 12
    Using an electric mixer, beat egg whites until frothy.
  • 13
    Add cream of tartar and beat until soft peaks form.
  • 14
    While beating, very slowly add sugar; continue beating on high speed until stiff peaks form.
  • 15
    Add 1/2 teaspoon vanilla extract and beat until incorporated.
  • 16
    Pour hot filling into pie shell; top with meringue, making sure to spread meringue all the way to make contact with the edge of the pie shell.
  • 17
    Sprinkle meringue with scant 1/4 cup coconut.
  • 18
    Bake on sheet at 375 degrees F for 10 to 12 minutes, until meringue is lightly browned (keep an eye on it!)
  • 19
    Remove from oven and allow to rest on counter for at least an hour, then place in refrigerator for at least another hour before serving.
  • 20
    Keep refrigerated.