Fresh Coconut Cream Pie Recipe

Name: Fresh Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. flour; 2 1/2 Tbsp. cornstarch; 1 egg; 1 egg yolk; 1 3/4 c. milk, divided; 3/4 c. sugar, divided; 1/4 tsp. salt; 1 Tbsp. butter or margarine; 1 tsp. vanilla; 2 egg whites; 1 baked (9-inch) pie shell; 2 c. grated fresh coconut; 1 c. heavy cream

Servings: persons

1/4 c. flour
2 1/2 Tbsp. cornstarch
1 egg
1 egg yolk
1 3/4 c. milk, divided
3/4 c. sugar, divided
1/4 tsp. salt
1 Tbsp. butter or margarine
1 tsp. vanilla
2 egg whites
1 baked (9-inch) pie shell
2 c. grated fresh coconut
1 c. heavy cream

1
Combine the flour and cornstarch.
2
Add egg, egg yolk and 1/2 cup of the milk.
3
Stir until smooth.
4
Set aside.
5
In a medium saucepan, beat together the remaining 1 1/4 cups milk, 1/2 cup sugar and the salt.
6
Cook over medium heat, stirring constantly, just until mixture begins to boil.
7
Slowly stir in the flour mixture, stirring constantly.
8
Continue cooking and stirring until mixture is thick, about 5 minutes.
9
Remove from heat and add butter and vanilla, stirring until the butter melts.
10
Set aside.

707

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 13 ingredients. The key ingredients include: 1/4 c. flour, 2 1/2 Tbsp. cornstarch, 1 egg, 1 egg yolk, and more.

Yes, Fresh 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.

Fresh Coconut Cream Pie

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