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Coconut Cream Pie - Bluebonnet Cafe


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Rate this recipe 4.4/5 (54 Votes)


  • 1 Cup Sugar
  • 3 Tbsp of Butter or Margarine
  • 1/4 Cup Cornstarch
  • 1-1/2 Tsp Vanilla
  • 1/4 Tsp Salt
  • 1 (3-1/2 oz.) Can Flaked Coconut
  • 3 Cups Milk
  • 4 Eggs, Separated
  • Your favorite pie crust, baked in a 9-inch pan
  • Your favorite whipped cream



Step 1

Separate the egg yolks from the egg whites. Reserve egg whites for a meringue topping or discard.

Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles ups and thickens, cook an additional 2 minutes. Remove from heat.

Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.

Add butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Allow pie mixture to cool.

Top with whipping cream.

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