Coconut Cream Pie

Judy Few


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.


★★★★★ 9 votes



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  • 1 1/2 c
  • 1/2 c
  • 2 c
  • 4
    eggs, separated
  • 1 tsp
  • 2 c
    coconut, divided
  • 2
    pie shell, baked

How to Make Coconut Cream Pie


  1. Mix sugar, flour and milk in a saucepan and cook over medium heat, stirring constantly till bubbly around the edges.
  2. 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.
  3. Remove from heat, add vanilla and 1 1/2 cups coconut.
  4. Pour into baked pastry shells. Top with meringue and sprinkle with remaining coconut.
  5. Bake in a 375 degree oven until lightly browned.
  6. 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.

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About Coconut Cream Pie

Course/Dish: Pies

Show 22 Comments & Reviews

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