Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. sugar; 1/4 tsp. salt; 4 eggs; 1 1/2 tsp. vanilla; meringue for pie; 1/2 c. flour or 1/4 c. cornstarch; 3 c. milk; 3 Tbsp. butter or margarine; 1 (9-inch) baked pastry shell; 1 c. flaked coconut

Servings: persons

1
For filling:
2
In a large saucepan, combine sugar, flour or cornstarch and salt.
3
Gradually stir in milk.
4
Cook and stir over medium heat until thickened and bubbly.
5
Reduce heat; cook and stir 2 minutes more.
6
Remove from heat.
7
Separate egg yolks from whites; set whites aside for meringue.
8
Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks.
9
Return egg mixture to saucepan; bring to a gentle boil.
10
Cook and stir 2 minutes.
11
Remove from heat and stir in butter, vanilla and coconut.
12
Pour hot filling into baked shell.
13
Spread meringue over hot filling.
14
Bake in a 350u00b0 oven for 12 to 15 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 c. sugar, 1/4 tsp. salt, 4 eggs, 1 1/2 tsp. vanilla, 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.

Coconut Cream Pie

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