Coconut Cream Pie – a delicious recipe with sugar, flour, salt, milk, eggs, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir the mixture until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more.
2
Remove saucepan from heat. Separate egg yolks from whites. Set whites aside for meringue. Beat egg yolks slightly.
3
Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove from heat.
4
Stir in butter or margarine and vanilla. Stir in 1 cup coconut.
5
Pour hot mixture into baked pastry shell (9-inch). Cover with meringue.
6
Sprinkle with remaining coconut. Bake in a 350u00b0 oven for 12 to 15 minutes, or until meringue is golden.
675
kcal
Calories
24
g
Fat
93
g
Carbs
22
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 8 ingredients. The key ingredients include: 1 c. sugar, 1/2 c. flour, 1/4 tsp. salt, 3 c. 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.
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