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 2/3 c. milk; 1 1/4 c. sugar; 4 Tbsp. cornstarch; 3 Tbsp. flour; 1/4 tsp. salt; 2 Tbsp. butter; 4 egg yolks, beaten; 1 1/2 tsp. vanilla; 1 c. Angel Flake coconut; 1 baked 9-inch pastry shell; meringue for one 9-inch pie

Servings: persons

2 2/3 c. milk
1 1/4 c. sugar
4 Tbsp. cornstarch
3 Tbsp. flour
1/4 tsp. salt
2 Tbsp. butter
4 egg yolks, beaten
1 1/2 tsp. vanilla
1 c. Angel Flake coconut
1 baked 9-inch pastry shell
meringue for one 9-inch pie

1
Sift together sugar, cornstarch, flour and salt.
2
Scald milk in double boiler.
3
Add dry ingredients.
4
When mixture begins to thicken, add 1/2 cup to egg yolks, then pour back into mixture. Stir very often, cooking until thick.
5
Remove from heat.
6
Add butter, vanilla and coconut; stir until butter melts.
7
Pour into pie shell.
8
Spread meringue on hot filling, sealing to edge of crust.
9
Bake in 350u00b0 oven until light golden brown.
10
Cool on wire rack.

685

kcal

Calories

Fat

107

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: 2 2/3 c. milk, 1 1/4 c. sugar, 4 Tbsp. cornstarch, 3 Tbsp. flour, 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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