Coconut Cream Pie

Coconut Cream Pie.jpg


Coconut Cream Pie


¾ cup sugar

7 tablespoons flour

¼ teaspoon salt

2 large eggs

3 cups milk, scalded, divided *

1 teaspoon pure vanilla extract

¾ to 1 cup coconut, shredded or flaked

1 9-inch pie crust (baked and cooled pastry or graham cracker)

2 large egg whites for meringue

2 to 4 tablespoons sugar for meringue

Sweetened whipped cream, optional

Toasted coconut, shredded or flaked, optional


In a large saucepan, whisk together sugar, flour, salt and eggs.  Add 1 or 2 tablespoons pf scalded milk to egg mixture, whisking constantly.  Gradually add remaining scalded milk while still whisking.  Heat mixture on low heat, stirring constantly until it begins to boil.  Reduce heat to low and simmer.  While stirring, cook for 2 to 3 minutes.  Remove saucepan from heat.  Stir in vanilla.  Allow mixture to cool to room temperature.  Fold in coconut.  Pour filling into prepared pie shell.  Here are 2 toppings for this pie

Method 1: Meringue; With electric mixer, beat egg whites and 4 tablespoons sugar together until stiff peaks form.  Spoon meringue over pie. Making sure meringue covers contents of pie and touches pie shell all around to prevent meringue from shrinking.  Use back of spoon or a spatula to make decorative peaks in meringue.  Preheat oven to 350 degrees; bake 15 to 20 minutes.

Method 2: Whipped cream and coconut; Spoon, or using a pastry bag, pipe sweetened whipped cream over top of pie; sprinkle toasted coconut over surface.  Refrigerate until serving.

*NOTE: Use milk, cream, evaporated milk, unsweetened coconut milk, or a combination of milks

Tried and tested in the THASC kitchen.

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