Coconut Cream Pie

Marianne Gleason


Simple and easy, that's the way baking should be!


☆☆☆☆☆ 0 votes

30 Min
15 Min
Stove Top


  • 1
    9" blind baked pie shell

  • 2 1/4 c
    milk ( i use skim, you can use any)
  • 3/4 c
  • 3
    egg yolks
  • 1/4 c
  • 1 tsp
    vanilla extract
  • 1 3/4 c
    toasted coconut
  • 1 Tbsp

  • 3
    egg whites
  • 1/4 c

How to Make Coconut Cream Pie


  1. Preheat oven to 400
  2. In a saucepan, whisk 2 cups milk and the 3/4 cup sugar. Bring to a simmer. Dissolve cornstarch into 1/4 cup milk. Whisk egg yolks together.
  3. Temper egg yolks by adding a little of the simmered milk mixture to the yolks. Mix tempered yolks and cornstarch mixture into rest of simmered milk mixture. Continue cooking, stirring constantly, until thick.
  4. Remove from heat and add butter, vanilla and coconut. Pour into pre-baked pie shell.
  5. Make meringue by beating egg whites until firm. Gradually add in sugar. Spread meringue on pie and bake at 400 for 3-4 minutes until golden brown.

Printable Recipe Card

About Coconut Cream Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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