Tere Gill


A cream pie classic. We love it!


★★★★★ 1 vote

30 Min
20 Min
Stove Top


  • 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 large
    eggs, separated (yolks for filling, whites for meringue)
  • 2 Tbsp
    butter, softened
  • 2 tsp
    pure vanilla extract
  • 1 c
    sweetened flaked coconut

  • 3 large
    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



  1. In top part of a double, 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.

Printable Recipe Card


Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids Heirloom

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