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Pie, Coconut Cream (Grit Mag)


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  • 1/2 cup white sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 3 egg yolks, slightly beaten
  • 1 cup flaked coconut, divided
  • 1 teaspoon vanilla
  • 1 9-inch pie crust, baked
  • Whipped cream



Step 1

In 2-quart saucepan, combine sugar, cornstarch and salt. Stir over medium heat; gradually stir in milk until smooth. Stir in egg yolks. Stirring constantly, bring mixture to boil over medium heat and boil for 1 minute. Remove from heat.

Stir in 3/4 cup coconut and vanilla.

Spoon hot filling into prepared pie crust, cover surface with plastic wrap, and cool completely on wire rack. If desired, toast remaining ¼ cup coconut and cool completely.

Spread whipped cream over filling and sprinkle remaining coconut on top. Refrigerate. Chill at least 1 hour before serving. Yields 8 servings.

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