Creamy Coconut Pie

margaret mcleod


This was an recipe my mother handed down to me. Everybody loves it because it is so smooth and creamy. This is a 2-- person operation.


★★★★★ 1 vote

45 Min
10 Min


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  • 1/2 c
    flour or cornstarch
  • 1 c
  • 1/2 tsp
  • 3 c
  • 6
    eggs-- seperated
  • 4 Tbsp
    butter or margarine
  • 1 tsp
  • 1 tsp
    coconut flavoring or extract
  • 12 oz
    fresh or canned coconut

  • 6
    egg whites
  • 6 Tbsp
  • 1/4 tsp
    cream of tartar
  • 1/2 tsp

How to Make Creamy Coconut Pie


  1. FILLING--Mix flour,sugar,salt together in a double boiler, pour milk in another pot and scald the milk til it gets a skin on top,stir, pour milk in the dry mixture. Use a wooden spoon to stir on direct heat. Cook on medium heat til it gets thick stirring constantly. Beat egg yolks well. Pour a little egg yolk mixture into filling, then pour the rest of egg mixture into filling, mix; Cook filling over boiling water for 2 minutes; stirring constantly. Then add butter,coconut, and vanilla flavoring.MERINQUE--- Beat egg whites, sugar til it gets stiff- sprinkle cream of tartar into egg whites, fold 1/3 egg white mixture in filling. Add vanilla and stir; pour filling in pie shells, spread over filling and peak. Bake at 350 degrees or 400 degrees for 10--12 minutes.
  2. Spoon 1 or 2 cups of filling per pie. THIS IS A 2--9" REGULAR PIE SHELLS RECIPE. Prebake Crust-- 10 minutes, then let cool.

Printable Recipe Card

About Creamy Coconut Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Quick & Easy
Hashtags: #Christmas, #Anytime

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