Coconut Pie Recipe

Name: Coconut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 ounce) can flaked coconut, divided; 1 1/2 cups sugar; 1/4 cup cornstarch; 1 dash salt; 2 1/2 cups milk; 4 egg yolks, lightly beaten; 1/4 cup butter or 1/4 cup margarine; 2 tablespoons light corn syrup; 1 1/2 teaspoons vanilla extract; 1 9-inch baked pie crust; 4 egg whites; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 1/2 cup sugar

Servings: persons

1 (3 ounce) can flaked coconut, divided
1 1/2 cups sugar
1/4 cup cornstarch
1 dash salt
2 1/2 cups milk
4 egg yolks, lightly beaten
1/4 cup butter or 1/4 cup margarine
2 tablespoons light corn syrup
1 1/2 teaspoons vanilla extract
1 9-inch baked pie crust
4 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar

1
Sprinkle 2 tbs coconut on a baking sheet; reserve remaining coconut. Bake at 350 degrees for 3 to 4 minutes or until lightly toasted. Set toasted coconut aside.
2
Combine 1 1/2 cups sugar, cornstarch, and dash of salt in a large saucepan. Add untoasted coconut, milk, and next 4 ingredients; stir well. Cook over medium heat, stirring constantly, until thickened. Spoon into prepared pastry shell.
3
Beat egg whites, cream of tartar, and 1/4 tsp salt at high speed of an electric mixer until foamy. Gradually add 1/2 cup sugar, 1 tbsp at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over filling, sealing to the edge of the pie crust. Bake at 325 degrees for 25 to 28 minutes or until golden. Sprinkle toasted coconut on top of pie. Let cool completely on a wire rack. Cover and store in the refrigerator.

913

kcal

Calories

Fat

119

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 14 ingredients. The key ingredients include: 1 (3 ounce) can flaked coconut, divided, 1 1/2 cups sugar, 1/4 cup cornstarch, 1 dash salt, and more.

Yes, Coconut 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 Pie

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