Coconut Cream Pie


  • 1 1/2 cups milk
  • 1/3 cup sugar
  • 1/4 tsp. salt
  • 2 Tbsp. cornstarch
  • 3 egg yolks
  • 1 Tbsp. butter
  • 1 1/2 cup coconut
  • 1 tsp. vanilla


Scald milk in heavy saucepan. Mix together dry ingredients. Add to milk, stirring constantly. Boil 5 minutes. Beat eggs yolks. Add half of hot mixture. Stir and return to remaining mixture in pan. Leave on heat about 1 minutes; remove. Add butter, coconut and vanilla. Mix and pour into baked pie shell.


Cover with meringue made with egg whites and 4 Tbsp. sugar. Brown in oven.

By Robin from Washington, IA

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April 9, 20100 found this helpful


  • 1 cup sugar
  • 1/2 cup flour
  • 1/4 tsp. salt
  • 3 cups milk
  • 4 eggs, separated
  • 3 Tbsp. butter or margarine
  • 1 1/2 tsp. vanilla
  • 1 can flaked coconut (3oz.)
  • 1 (9 inch) baked pie shell
  • 1 tsp. vanilla
  • 1/2 tsp. cream of tartar
  • 1/2 cup sugar


In a saucepan, combine the sugar, flour and salt. Gradually stir in milk. Cook, stirring constantly, until thickened and bubbly. Reduce heat and cook, stirring constantly, for 2 minutes more. Remove from the heat. Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into egg yolks. Return the egg yolk mixture to saucepan and bring to gently boil. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla. Stir in 1 cup of the coconut. Pour mixture into baked pastry shell. Beat egg whites with the vanilla and cream of tartar. Gradually add sugar, beating until stiff. Spread over hot filling, sealing to the edges of crust. Sprinkle with remaining coconut. Bake in 350 degree F oven for 12-15 minutes or until the meringue is golden. Cool. Cover and refrigerate until ready to serve.


By Robin from Washington, IA

Comment Was this helpful? Yes

April 1, 20100 found this helpful

I would like to know if someone can find a recipe for Coconut Cream Pie for me. Thank you for your time.

Virginia from Destin, FL


Coconut Cream Pie

This what I do. It's easy. Toast some coconut, about 1/2 cup, in a cast iron skillet on the stove, watch it and stir often, it burns quickly. When toasted, spread the coconut on a paper plate to cool.

Use a boughten graham cracker crust and prepare a box of vanilla or banana pudding. add 1/4 cup of coconut that isn't toasted and stir. Pour mixture into the crust. Sprinkle the toasted coconut on top of the pie and refrigerate. (12/26/2006)

By Ms April

Coconut Cream Pie

I make my filling almost similar to Robin's, except, I use milk and no almond flavoring (just vanilla). I use the egg whites to make a meringue for the top. (12/29/2006)


Coconut Cream Pie

I buy the frozen coconut and everyone says it is the best they have tasted!

Easy Coconut Custard Pie

Mix all ingredients and blend well. Pour into a 9 inch unbaked pie shell. Bake for 45 minutes at 350 degrees F or until crust is brown and custard is firm. (12/29/2006)

By June Odom

Comment Was this helpful? Yes

December 26, 20060 found this helpful
Crust (makes 2 double-crust pies):
  • 4 cups sifted flour
  • 1 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 cups butter-flavored Crisco
  • 1/2 cup cold water
  • 1 Tbsp. vinegar
  • 2/3 cup toasted coconut

Mix together flour, salt and baking powder. Blend in Crisco. Add water and vinegar. Stir liquid into dry mixture until it forms a ball. May be used at once or wrap in waxed paper. place in a covered dish and refrigerate or freeze. For single-crust pie, prick pastry in pan before baking 10-12 minutes at 400 degrees F. until lightly browned. Let cool.



  • 2 1/3 cups sugar
  • 3 Tbsp. cornstarch
  • 1/2 tsp. salt
  • 3 cups half and half or milk
  • 3 egg yolks
  • 1 Tbsp. butter
  • 1 tsp. clear vanilla flavoring
  • 1/2 tsp. almond flavoring
  • 1 cup flaked coconut

Mix sugar, cornstarch, and salt in saucepan. Stir in half and half or milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Slightly beat egg yolks in separate bowl. gradually stir in 1/3 of hot mixture. Blend egg yolk, mixture into remaining hot mixture. Boil one minute more, stirring constantly. Remove from heat.

Blend in butter, vanilla flavoring and almond flavoring. Cool slightly. Add coconut. Pour filling into baked pie crust that has been sprinkled on the bottom with 2/3 cup toasted coconut. Cover loosely with wax paper. When cool, top with whipped cream. Sprinkle top with toasted coconut. Refrigerate before serving. Makes 1 9 inch pie.


Whipped cream topping

  • 1 carton whipping cream
  • bit of sugar
  • 1/2 tsp. clear vanilla flavoring
  • 1/4 tsp. almond flavoring

Whip ingredients together.

By Robin from Washington, IA

Comment Was this helpful? Yes
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