Original Coconut Cream Pie Recipe

Name: Original Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked; 3 eggs yolks; 1 cup sugar; 1/4 cup cornstarch; 1/4 to 1/2 cup water; 3 cups milk; 1 cup sweetened flaked coconut; 1 tablespoon unsalted butter; 2 teaspoons vanilla extract; 1 recipe Mrs. Rowes Meringue (page 24)

Servings: persons

1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked
3 eggs yolks
1 cup sugar
1/4 cup cornstarch
1/4 to 1/2 cup water
3 cups milk
1 cup sweetened flaked coconut
1 tablespoon unsalted butter
2 teaspoons vanilla extract
1 recipe Mrs. Rowes Meringue (page 24)

1
Preheat the oven to 325F.
2
Stir together the egg yolks, sugar, cornstarch, and just enough of the water to make a smooth paste.
3
Heat the milk in a double boiler set over simmering water.
4
When the milk begins to steam, gradually whisk in the egg mixture.
5
Cook, stirring occasionally, until very thick, about 4 minutes.
6
Remove from the heat and stir in 3/4 cup of the coconut, the butter, and the vanilla.
7
Pour the filling into the crust and top with the meringue, sealing the edges well.
8
Sprinkle the remaining 1/4 cup coconut over the meringue.
9
Bake for about 30 minutes, until the meringue is golden brown and its firm to the careful touch (its easy to poke a hole in the meringue).
10
Cool on a wire rack for 2 hours before slicing.
11
Serve the pie at room temperature or, for a special treat, serve it warmpop a slice in the microwave for about 10 seconds.

478

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 10 ingredients. The key ingredients include: 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked, 3 eggs yolks, 1 cup sugar, 1/4 cup cornstarch, and more.

Yes, Original 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.

Original Coconut Cream Pie

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