Fresh Coconut Cream Pie

Dallys Dobson


I'm always expected to make it for holiday get-togethers.


★★★★★ 3 votes

3 Hr 10 Min
10 Min


  • 1 c
  • 1/4 c
  • 3
    eggs, separated
  • 4 Tbsp
    butter, unsalted
  • 1 2/3 c
    milk, whole
  • 1 tsp
    pure vanilla extract
  • 1 1/2 c
    1 cup fresh coconut for the filling and (1/2 cup tosted for sprinke in the top)
  • 1
    (9 inch) pie shell, baked

How to Make Fresh Coconut Cream Pie


  1. Combine sugar and cornstarch;Beat egg yolks until lemon colored. Add milk and stir into sugar and cornstarch.
  2. Cook over a midium heat, starring constantly, until tick (5-6 minutes). Remove mixture from heat; add butter, vanilla and one cup of coconut, Pour into cooled pie shell crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
  3. Top with meringue. Whisk the egg whites until frothy, then slowly add the sugar while continuing to whisk. Once the meringue reaches stiff peaks it is now ready to top the pie. Sprinkle coconut on the meringue. Bake in the oven (set to broil) for 1 minute or just until the meringue and coconut is lightly toasted and golden brown. Enjoy!

Printable Recipe Card

About Fresh Coconut Cream Pie

Course/Dish: Pies

Leave a Comment

Must-make Thanksgiving Desserts

Must-Make Thanksgiving Desserts

Kitchen Crew

You can't put together a Thanksgiving menu and not think about dessert. In my house, some years we've had more desserts than people! Have a sweet ending to your Thanksgiving...

7 Simple Chess Pie Recipes

7 Simple Chess Pie Recipes

Kitchen Crew @JustaPinch

If you're not from the South, you may not be familiar with this fabulous dessert. The actual origins are unknown but somehow it became a pie that's on every Southern...