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Coconut Cream Pie

Here's a delightful recipe for my husband's favorite pie. Enjoy!

2 cups flour
1 teaspoon salt
3/4 cup shortening
1/2 cup cold water, 2 parts

Preheat oven to 350 degrees. In medium bowl, mix together flour and salt. Cut in shortening. Add water in two parts, mixing until ingredients form a nice dough. Divide in half. Roll out on floured surface to fit pie pan. Makes 2 crusts. *For this recipe crimp edges and poke tiny holes all around with fork. Bake pastry for 15-20 minutes until lightly brown.

2/3 cup sugar
1/2 cup flour
1/2 teaspoon salt
2 cups whole milk
3 egg yolks
2 tablespoons butter
2 teaspoons vanilla
1 cup sweetened coconut

In medium saucepan, mix together sugar, flour and salt. Add milk. Cook 5-7 minutes until mixture thickens. Add egg yolks, butter and vanilla. Cook on low for another 2 minutes. Remove from heat and add coconut. Set aside.


3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 cup sweetened coconut

In large mixing bowl, add egg whites, vanilla, and cream of tartar. Beat together on medium speed for one minute. Gradually add sugar, one tablespoon at a time, beating at high speed for about 4 minutes. Mixture should form stiff glossy peaks.

Pour coconut cream into baked pie pastry. Top with meringue. Sprinkle with 1 cup toasted coconut. Bake at 300 degrees for 10 minutes or until meringue is lightly browned. A perfect meringue will form spots of sugared caramel on top. Cool and serve.
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