Old Fashioned Coconut Cream Pie

This is my go-to custard pie recipe. I love coconut! If you prefer meringue to whipped topping, you can make it with the leftover egg whites.

Prep Time: About 20 minutes

Cook Time: About 25 minutes

Total Time: 45 to 55 minutes

Yield: One pie



  1. Scald milk in top of double boiler. Meanwhile combine sugar, cornstarch, salt and egg yolks in a bowl.
  2. Pour the scalded milk into the mixed ingredients, and pour the mixture back into the double boiler. Stir and cook until thickened.
  3. Remove from heat and add the coconut oil, shredded coconut and flavoring. Pour into pastry lined pie pan and crimp edges.
  4. Bake in 450 degree F oven for 10 minutes, then immediately turn down to 325 degrees F. Bake for an additional 10 to 20 minutes more or until a toothpick inserted in the middle comes out clean.
  5. Let cool and cover with whipped topping.
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