Stir a little hot mixture into beaten egg yolks, then stir all into remaining hot mixture.
6
Cook 2 minutes, stirring constantly.
7
Remove from heat. Stir in vanilla and 3/4 cup coconut.
8
Cool to room temperature. Turn into pastry shell.
9
Beat egg whites until foamy.
10
Add sugar, 1 tablespoon at a time, beating well after each addition.
11
Beat until stiff.
12
Put on top of pie.
13
Sprinkle with coconut.
14
Bake at 425u00b0 for 5 minutes or until brown.
501
kcal
Calories
12
g
Fat
85
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 baked 9-inch pie shell, 1/4 c. cornstarch, 2/3 c. sugar, 1/2 tsp. salt, and more.
Yes, 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.
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