Coconut Cream Pie

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Ready Time: 45 Min
  • Servings: 8 servings
SCALD - To cook over low heat almost to the boiling point


  • 1/4 teaspoon salt
  • 1/2 cup flour enriched
  • 3 large eggs
  • 1 count pie shell 9 inch
  • 2 cup milk
  • 2 tablespoon butter or margarine
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla
  • 1 1/2 cup shredded or flaked coconut
  • 1 cup sugar


    1. To prepare Filling: In a saucepan, combine sugar, flour or cornstarch, and salt; gradually add scalded milk (see note), stirring to blend. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook for 2 minutes. Remove from heat. Blend a small amount of the hot mixture into 3 egg yolks; then stir egg yolks into hot mixture, blending well. Cook for 1 minute, stirring constantly. Remove from heat. Stir in 1 c. coconut, butter, and vanilla. Cool slightly.
    2. Pour filling into baked pie shell. Spread meringue (or whipped cream) evenly over top, sealing edges.
    3. To prepare Meringue: Place egg whites and cream of tartar in a small bowl; beat at medium speed of elcectric mixer until soft peaks form (about 1 minute). Add 4 T. sugar, 1 tablespoon at a time, and beat at highest speed of electric mixer until stiff peaks form. Add vanilla, if desired, and beat to blend. Top pie, sprinkle with remaining 1/2 c. coconut and bake at 350 for 10 minutes or when it begins to brown.
Nutritional Information
Coconut Cream Pie

Servings Per Recipe: 8 servings

Amount Per Serving

Calories: 340

  • Total Fat: 16g
  • Cholesterol: 80mg
  • Sodium: 290mg
  • Total Carbs: 45g
  •     Dietary Fiber: 2g
  • Protein: 7g


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