Home - Recipes - Perfect Coconut Cream Pie

Perfect Coconut Cream Pie

Create a perfect coconut cream pie each and every time with this easy recipe. Shredded coconut combines with milk, eggs, vanilla and sugar for a creamy custard interior while lightly browned meringue becomes the pie's crowning glory.

Serves 8
Ready in 35 mins
Prep time 20 mins
Cooking time 15 mins
289 calories per serving


> 1/2 cup sugar, divided
> 3 tbsp cornstarch
> pinch of salt
> 2 cup scalded milk
> 1 tbsp butter
> 2 whole eggs, separated
> 1 tsp vanilla extract
> 1 cup flaked coconut
> 1 prebaked 9-inch pie shell


Preheat oven to 325° F. Mix 1/4 cup of the sugar with the cornstarch and salt.
Gradually stir in the scalded milk. Add the butter. Cook the mixture in a double boiler, stirring constantly, until thickened.
Beat the egg yolks, add a little of the thickened mixture, blend and stir into the remaining hot mixture.
Cook, stirring, until thickened. Cool slightly. Add the vanilla and 3/4 cup of the coconut. Add to the baked pie shell.
Beat the egg whites until foamy. Gradually add the remaining sugar and beat until stiff but not dry.
Spread over the filling, making sure that the meringue touches the crust at all points. Sprinkle with the remaining cocounut and bake until light brown, about 15 minutes. Cool before serving.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you