Coconut Cream Pie

READY IN: 30mins
Recipe by Bev I Am


Top Review by Leeleemom

This pie is "delish"! I made it for the family as one of my pies for Thanksgiving and it was THE favorite! The only change I made was to bake it for 5 minutes @ 350 after putting the meringue on the custard to brown the meringue slightly! Will definitely make it again SOON!

Ingredients Nutrition


  1. Blend sugar, flour and salt with the cold milk.
  2. Add scalded milk, gradually, stirring constantly.
  3. Cook on a low heat until thick.
  4. Add beaten egg yolks.
  5. Cook 2 minutes longer.
  6. Remove from heat.
  7. Add vanilla extract and coconut.
  8. Cool then pour into previously baked pie shell.
  9. Cover with meringue (recipe follows).
  10. Makes one 9" pie.
  11. To Make Meringue: use 3 egg whites to cover a 9" pie shell.
  12. Use 2 level tablespoons granulated sugar for each egg.
  13. Beat egg whites until stiff. (They should be glossy on top and when you invert the bowl, they should remain in place.).
  14. Fold in the sugar,gradually.
  15. Cover the pie with meringue.

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