Total Time
Prep 10 mins
Cook 15 mins

This is a very old recipe that has been handed down. Enjoy!

Ingredients Nutrition


  1. Stir together sugar, salt, cornstarch and flour.
  2. Add milk, mix well and bring to a boil over medium heat.
  3. Boil for one minute, then pour some hot mix into egg yolks to temper, then add back to pudding mixture.
  4. Boil one minute more, then add butter, vanilla and coconut.
  5. Cool slightly, then pour into baked pie crust.
  6. Refrigerate several hours and serve with sweetened whipped cream and top with toasted coconut.
Most Helpful

100 *'s for you! I made this for Sunday meal that we shared with friends. It was quickly devoured and inhaled, not a crumb left! hehehe-Thanks for making me look like a STAR! PS. Wish my meringue would look as gorgeous as this picture my fault NOT the recipe! I am just meringue challenged! Thanks for a fabulous recipe!

Mama's Kitchen (Hope) April 30, 2006

I couldn't tell you the last time I made a Coconut Cream Pie. Made this as per the recipe except added about 1 1/2 cups coconut. I used Flaky Pie Crust Flaky Pie Crust for the crust and my Mile High Meringue Mile High Meringue instead of the whipped cream. Adding the meringue is a hold over from childhood. This was definately a hit with my family.

PaulaG April 16, 2006

A wonderful pie with a very creamy texture. We enjoyed this very much at Thanksgiving. I added an extra 1/4 cup of coconut to use up what I had on hand. The toasted coconut added a nice touch of color to the pie. Thanks for a great recipe.

Kathy :-( November 26, 2004