Helen's Coconut Cream Pie – a delicious recipe with sugar, cornstarch, salt, milk, egg yolks, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar, corn starch and salt, gradually stir in milk and cook over medium heat as this burns easily until it boils and thickens.
2
Remove from heat and stir in a small amount of egg at a time and return to heat for about 2 minutes.
3
Then remove from heat and add butter, vanilla and coconut.
4
Let cool!
5
Pour into baked pie shell and bake at 350 degrees for 10 minutes.
6
You can put meringue on if you like and baked until peaks are brown.
7
Or you can just sprinkle coconut flakes on top and brown.
8
This is what Helen Bobe did as most of us didnt like meringue!
9
Variations:.
10
Banana Cream Pie: The best thing about this recipe is that you can also make banana cream pie by slicing bananas over pie crust and pour sauce less coconut over bananas and bake!
11
Butterscotch Pie: Helen Bobe made this recipe for William Edward Bobe her favorite son because he didnt like coconut pie!
12
Omit coconut, use 1 cup of brown sugar and add 1 Tablespoon of additional butter.
13
Chocolate Pie: Increase sugar to 1 cup, add 4 Tablespoons of cocoa to the sugar and flour before adding milk!
424
kcal
Calories
17
g
Fat
55
g
Carbs
13
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 9 ingredients. The key ingredients include: ¾ cup sugar, 3 tablespoons cornstarch, ¼ teaspoon salt, 2 cups whole milk, and more.
Yes, Helen's 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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