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Coconut Cream Pie

The recipe my family flocks to for celebrations and gatherings.
Prep Time 20 mins
Cook Time 45 mins
Course Dessert
Cuisine American


Cream Filling

  • 1 cup sugar
  • 1/2 cup flour
  • sprinky dink salt
  • 2 cups milk
  • 3 egg yolks
  • 1 tbsp butter
  • 1 tsp vanilla
  • 1 1/2 cups sweetened coconut flakes


  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla
  • 1/4 cup sugar
  • 1/4 cup sweetened coconut flakes


  • Blind bake the pie crust at 350 degrees for about 15 minutes, or until just done (not golden).
  • In a sauce pan, combine sugar, flour, and salt.
  • Slowly add in milk until a lump-free paste forms, then pour in remaining milk.
  • Stir over medium heat until thick, about 8-10 minutes.
  • Temper the egg yolks and then return them to the sauce pan.
  • Stir constantly until the mixture "glubs".
  • Remove from heat and add butter, vanilla, and coconut.
  • Pour cream filling into baked pie shell.In a mixer or large bowl, place egg whites, cream of tartar, and vanilla.
  • On medium-high speed, beat until soft peaks have formed, about 8 minutes.
  • Slowly add in the sugar and continue to beat until stiff peaks have formed.
  • Spread meringue over the cream filling to the edges of the pie crust.
  • Sprinkle with coconut and bake for 20-25 minutes until the meringue is cooked through.
  • Chill to set and then serve.
Keyword Coconut, Coconut Cream Pie, Cream Pie, Pie Recipe