Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, separated; 1/2 c. sugar; 5 Tbsp. plain flour; 1 c. evaporated milk; 1 c. water; 1 c. flaked coconut; pinch of salt; 1 tsp. vanilla extract; 4 Tbsp. butter; 1 baked 9-inch pastry shell; 1/4 c. sugar; 1/4 tsp. cream of tartar

Servings: persons

2 eggs, separated
1/2 c. sugar
5 Tbsp. plain flour
1 c. evaporated milk
1 c. water
1 c. flaked coconut
pinch of salt
1 tsp. vanilla extract
4 Tbsp. butter
1 baked 9-inch pastry shell
1/4 c. sugar
1/4 tsp. cream of tartar

1
Beat egg yolks.
2
Combine yolks, 1/2 cup sugar, flour, milk, water, coconut and salt in a medium saucepan.
3
Blend thoroughly. Cook over medium heat, stirring frequently, until thickened. Remove from heat; stir in vanilla and butter.
4
Spoon mixture into pastry shell.
5
Beat egg whites until foamy.
6
Gradually add 1/4 cup sugar and cream of tartar.
7
Continue beating until stiff peaks form.
8
Spread meringue over pie, begin careful to seal edges. Bake at 400u00b0 for about 10 minutes or until lightly browned.
9
Cool. Refrigerate until serving time.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 2 eggs, separated, 1/2 c. sugar, 5 Tbsp. plain flour, 1 c. evaporated milk, 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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