Coconut Cream Pie - Grams Way

Cassie *


I just loved my Grandma's Coconut Cream Pie..she didn't put a lot of meringue on it, which I am no big fan of..every time I make this I think of the times we would enjoy hers as a child...Enjoy!


★★★★★ 6 votes

8 - 10, depending on the slices
15 Min
20 Min
Stove Top


  • 1 c
  • 3 c
    milk, divided
  • 1/8 tsp
  • 1 c
    flaked coconut, i use angel flake
  • 6 Tbsp
    corn starch
  • 1 Tbsp
  • 3 Tbsp
  • 1 Tbsp
    vanilla extract
  • ·
    coconut for garnish
  • ·
    couple drops of yellow food coloring to pudding, for a yellower filling (optionl)
  • 1
    9 inch pie crust, baked

  • 3 large
    egg whites
  • 1/4 tsp
    cream of tarter
  • 1 Tbsp
    corn starch
  • 6 Tbsp

How to Make Coconut Cream Pie - Grams Way


  1. Gather ingredients

    Preheat oven to 350 degree
  2. In a large saucepan combine 2 cups milk, sugar and salt. Bring to a boil over medium heat.
  3. Combine remaining 1 cup of milk and cornstarch in a bowl. Mix together well and then add to the hot milk mixture.
  4. Cook stirring occasionally until mixture thickens. Add coconut, butter and vanilla; stir until thick.
  5. Pour into baked pie shell.
  6. Make meringue:

    In a large bowl, beat egg whites, cornstarch and cream of tarter at high speed with an electric mixer.

    Mix until soft peaks form.

    Add sugar one tablespoon at a time, beating well after each addition.
  7. Spread meringue onto pie, swirling to make soft peaks. Sprinkle coconut on meringue. Brown meringue in oven. Watch carefully.

    Bake until meringue is light brown around the edges and the coconut is toasted and light brown in color.
  8. Enjoy...this is one of the best coconut pies I ever had, and it never fails..

Printable Recipe Card

About Coconut Cream Pie - Grams Way

Course/Dish: Pies Puddings
Main Ingredient: Eggs
Regional Style: American
Hashtags: #coconut #Meringue

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