Coconut Cream Pie Recipe

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Southern Living Off the Eaten Path Favorite Southern Dives and 150 Recipes

  • Yield: 8 Servings


  • ½ (14.1-oz.) package refrigerated piecrusts
  • 1 cup sugar, divided
  • ¼ cup cornstarch
  • 0.12 tsp. salt
  • 2 cups milk
  • 3 large eggs, separated
  • 1 cup sweetened flaked coconut
  • ¼ cup butter
  • 1 tsp vanilla extract
  • ½ tsp cream of tartar
  • Dash of salt
How to Make It
  1. Preheat oven to 450°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake at 450° for 10 minutes or until piecrust turns golden brown. Reduce oven temperature to 350°.
  2. Combine ¾ cup sugar, cornstarch, and ⅛ tsp. salt in a heavy saucepan; gradually whisk in milk and egg yolks. Bring to a boil over medium heat, whisking constantly; continue to boil, whisking constantly, 3 minutes. Remove from heat.
  3. Stir in coconut, butter, and vanilla. Cover tightly with plastic wrap.
  4. Beat egg whites, cream of tartar, and salt at high speed with an electric mixer until foamy. Gradually add ¼ cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spoon hot filling into baked piecrust. Spread meringue over hot filling, sealing edges. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to a wire rack, and cool completely (4 hours).

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