Coconut Cream Pie

June 15, 2017 By: Comments
Tagged: Lemon Lemon. Southern Southern. Vegetarian Vegetarian. Pies Pies. Kid Friendly Kid Friendly. Sunday Dinner Sunday Dinner. Eggs Eggs. Easter Easter. Snack Time Snack Time. Custard and Cream Pies Custard and Cream Pies. Baked Baked. Sugar Sugar. Southern Southern. Reunions Reunions. Kid Friendly Kid Friendly. Desserts Desserts. Desserts Desserts. Party Party. Butter Butter. Milk Milk. Easter Easter. Sunday Dinner Sunday Dinner. Coconut Cream Pie Coconut Cream Pie. Pies Pies. Coconut Coconut.
15 minutes
40 minutes
1 pie - 8 servings
This rich and smooth pie is a traditional Southern favorite. For best results, serve the day it is baked.


Select ingredients:


  1. Preheat the oven to 400°F.
  2. Prick the bottom and sides of the piecrust with a fork. Bake according to package directions for a one-crust pie. Set aside to cool.
  3. In a medium saucepan, whisk together the 2 cups milk and 3/4 cup sugar. Bring the liquid to a simmer over medium heat.
  4. Whisk the egg yolks together. Gradually stir in 2 tablespoons of the hot milk. Then whisk this mixture into the hot milk in the pan.
  5. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup milk. Whisk the mixture into the hot milk.
  6. Bring to a boil over medium heat and then reduce to a simmer. Cook, stirring constantly until the filling is thick, 4 to 6 minutes. Add the vanilla, coconut, and butter. Mix well.
  7. Pour the filling into the baked and cooled crust. Refrigerate until completely cool and set, about 30 minutes.
  8. Using an electric mixer in a medium bowl, whip the egg whites to soft peaks. Add the remaining 1/4 cup sugar. Continue to whip until stiff peaks form.
  9. Spread the egg white mixture over the top of the pie. Place the pie in the preheated oven for about 4 minutes or until the meringue is lightly browned.