Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. sugar; 1/2 tsp. salt; 1/3 c. flour plus 1 1/2 Tbsp. more; 1/2 can Eagle Brand sweetened condensed milk; 1 c. water; 1 tsp. vanilla; 2 Tbsp. butter, melted; 3 eggs, divided; 1/2 c. milk; 1 small can coconut; 1 (9-inch) baked pie crust

Servings: persons

3/4 c. sugar
1/2 tsp. salt
1/3 c. flour plus 1 1/2 Tbsp. more
1/2 can Eagle Brand sweetened condensed milk
1 c. water
1 tsp. vanilla
2 Tbsp. butter, melted
3 eggs, divided
1/2 c. milk
1 small can coconut
1 (9-inch) baked pie crust

1
Combine
2
sugar, flour and salt.
3
Add all other ingredients, except coconut.
4
Cook over low heat, stirring constantly until thickened,
5
about
6
15 minutes.
7
Add half of the coconut; mix and pour
8
into
9
the baked pie shell.
10
Beat the egg whites with 1 teaspoon
11
vanilla and 3 tablespoons sugar until stiff. Spread on top
12
of
13
pie and sprinkle with rest of the coconut. Bake at
14
350u00b0 for
15
10
16
to 15 minutes and meringue is browned. Refrigerate until completely cooled before cutting.

457

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 11 ingredients. The key ingredients include: 3/4 c. sugar, 1/2 tsp. salt, 1/3 c. flour plus 1 1/2 Tbsp. more, 1/2 can Eagle Brand sweetened condensed 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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