Rich and elegant, it is perfect for company...or just because you're in the mood!

Coconut Cream Pie

1.0/5 rating (1 votes)
  • Prep Time: 45 minutes plus pie shell
  • Baking Time: 2-15 minutes for meringue
  • Serves: 8
Coconut Cream Pie



Pre-baked 9” pie shell, cooled

For the filling

¾ c. plus 3/8 c.          sugar

1/3 c. plus 1/6 c.       flour

1/3 t.                            salt

2 c.                              whole milk

1 c.                              light coconut milk

4 and a ½                  egg yolks, beaten

1 ½ T.                         butter

1 ½ t.                           vanilla

2 ¼ c.                          shredded coconut

1/4 c.                           shredded coconut, toasted

For the meringue:  use either the Italian or Swiss meringue recipe from Pie Pals.  Sprinkle with 1/4 c. toasted meringue after baking.



  1. Have ingredients measured and ready.
  2. In large saucepan, combine sugar, flour and salt.  Over medium heat, gradually whisk in the 2 milks.
  3. Cook and stir constantly until mixture boils and thickens, then cook 2 minutes longer.  Remove from heat.
  4. Beat the egg yolks in a medium bowl.  Mix about ¼ c. of the hot milk mixture into the eggs and stir; repeat.  Then pour all of the egg mix into the saucepan and stir well.
  5. Return to medium heat and stir constantly for 2 more minutes.
  6. Remove from heat and add butter, vanilla and coconut.  Stir well and cool slightly.
  7. Pour into pie shell.  (There may be a little extra for a separate dish.  Yum.)
  8. Top with prepared meringue and bake or broil according to recipe.  When out of the oven, sprinkle with 1/4 c. toasted coconut.

Baker’s Notes and Tips and Tricks

This won a blue ribbon at the state fair!

Recipe Submitted By

Rebecca Jo Dkota
Coconut Cream Pie

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