Coconut Cream Pie

Coconut Cream Pie

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  • Prep Time


  • Total Time


  • Servings



  • Pie:

  • 3

    egg yolks (save the whites)

  • cup sugar

  • ¼

    tsp. salt

  • Tbsp. cornstarch

  • 1

    Tbsp. melted butter

  • 2

    cups scalded milk

  • 1

    cup coconut

  • 1

    tsp. vanilla

  • ¼

    tsp. nutmeg

  • 9

    inch baked pie shell

  • Meringue:

  • 3

    egg whites

  • ¼

    tsp. cream of tartar

  • Pinch of salt

  • ½

    cup sugar


Beat egg yolks. Beat in sugar, salt, cornstarch and butter gradually. Pour in milk and blend. Cook over boiling water, stirring constantly until thick. Add coconut and cool. Add flavoring and nutmeg. Pour into shell and cover with plastic wrap. Spread meringue over filling to edge of pie shell. Decoratively swirl meringue with back of spoon. Bake until meringue is golden, 15-20 minutes in a 300-degree oven or about 10 minutes in a 400-degree oven. Cool on wire rack. Refrigerate at least 3 hours for easier slicing or up to 2 days.


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