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Coconut Cream Pie


Coconut Cream Pie

Barbara Gargus

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  • 1 cup sugar
  • 3/4 cup cornstarch
  • 1 tsp salt
  • 7 cups or milk (almost half a gallon)
  • 3 TBL butter
  • 2 TBL vanilla
  • 10 egg yolks, slightly beaten
  • Meringue for Pie
  • 10 egg whites
  • 3/4 tsp cream of tartar
  • almost 3/4 cup of sugar
  • 1 tsp vanilla



Step 1

Mix sugar, cornstarch and salt in a medium saucepan.

Stir in milk gradually, cook over medium heat stirring constantly until mixture thickens and boils.

Boil and stir 1 minute.

Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan.

Boil and stir 1 minute. Put coconut in and remove from heat. Stir in butter and vanilla.

Pour into shell.

Meringue for Pie.

10 egg whites
¾ tsp cream of tartar
almost ¾ cup of sugar
1 tsp vanilla

Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. DO NOT OVERBEAT. Beat in vanilla.

Heat oven to 275’. Bake 45 minutes. Turn off oven; leave meringue in oven with door closed 45 minute

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