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coconut cream pie

(9 ratings)
Recipe by
Judy Few
Fort Worth, TX

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 ratings)

Ingredients For coconut cream pie

  • 1 1/2 c
    sugar
  • 1/2 c
    flour
  • 2 c
    milk
  • 4
    eggs, separated
  • 1 tsp
    vanilla
  • 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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