Aunt Bea’S Coconut Cream Pie Recipe

Name: Aunt Bea’S Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Sugar; 1/4 cups Cornstarch; 1 can (12 Oz. Can) Evaporated Milk; 1-1/2 cup Milk; 3 whole Egg Yolks; 2 Tablespoons Butter; 1 teaspoon Vanilla Extract; 1 cup Coconut, Processed In Food Processor Until Finely Chopped; 1 whole Graham Cracker Crust Or Baked Pie Shell; 8 ounces, weight Whipped Cream Or Whipped Topping; 1/2 cups Toasted Coconut, For Topping

Servings: persons

3/4 cups Sugar
1/4 cups Cornstarch
1 can (12 Oz. Can) Evaporated Milk
1-1/2 cup Milk
3 whole Egg Yolks
2 Tablespoons Butter
1 teaspoon Vanilla Extract
1 cup Coconut, Processed In Food Processor Until Finely Chopped
1 whole Graham Cracker Crust Or Baked Pie Shell
8 ounces, weight Whipped Cream Or Whipped Topping
1/2 cups Toasted Coconut, For Topping

1
In a large saucepan, combine sugar and cornstarch. Add evaporated milk and milk, whisking to combine. Cook over medium-high heat until it comes to a boil, whisking as it cooks. When it starts to thicken, remove from heat and pour about 1 cup of the mixture into the egg yolks, beating quickly to combine. Then pour the egg mixture back into the saucepan, whisking quickly to incorporate the egg mixture. Return to heat and cook an additional 2 minutes.
2
Remove from heat, stir in butter, vanilla and the processed coconut. Pour into the pie crust. Allow to cool 30 minutes and place in the refrigerator to cool completely, about 3 to 4 hours.
3
Spoon whipped cream over pie and top with toasted coconut. Slice and serve.
4
Enjoy!
5
Miss

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cups Sugar, 1/4 cups Cornstarch, 1 can (12 Oz. Can) Evaporated Milk, 1-1/2 cup Milk, and more.

Yes, Aunt Bea’S Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Aunt Bea’S Coconut Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions