Coconut Cream Pie

coconut cream pie

A tried and true recipe like this coconut cream pie needs no “improvement”, nor “elevation”, just faithful re-creation. It’s simple, quick, easy and extremely delicious.

This was my grandmother’s birthday gift to me every year until she was well into her nineties. A better gift than any toy, game or even a gold watch. I still enjoy it annually for Easter Sunday dinner and relish the many, many memories.

Let’s Make Coconut Cream Pie!

coconut cream pie filling

Making the filling is a matter of whisking the ingredients over medium heat until you get a pudding like consistency, then add the butter, coconut and vanilla extract. Remove from heat and let it cool while you make the meringue. Yes, I said meringue, but I know that a gigantic whipped cream topping is all the rage. One of our local diners offers this pie served both ways and my server says the meringue out-sells the whipped cream 2:1.

For my part I prefer meringue because that’s the way Grandma made it. If you prefer whipped cream I won’t judge. The most important thing is that you love it!

ready for meringue

When the filling is cooled and the meringue is ready, fill the pre-baked crust, cover edge to edge with meringue, sprinkle a little extra coconut on top if you like and bake for 10-15 minutes until the tips turn golden brown.

 

coconut cream pie sliced

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Coconut Cream Pie

A delicious combination of coconut, eggs, milk and sugar

  • Author: Tim

Ingredients

Scale
  • 11/3 cups sugar + 4 TBL divided
  • 2 cups whole milk
  • 4 eggs – yolks and whites separated
  • 4 TBL corn starch
  • 1/4 tsp salt
  • 1 cup plus 1 tablespoon shredded sweet coconut
  • 11/3 TBL unsalted butter
  • 3/4 TBL pure vanilla extract
  • 1/4 tsp cream of tartar
  • 1 pie crust

Instructions

  1. Place the pie crust in the pan and prick the bottom with a fork. Pre-bake it @450 for 10 minutes or until golden brown and set aside
  2. Reduce oven heat to 350
  3. Pour the milk in a heavy bottom sauce pot and whisk in the sugar, egg yolks, corn starch and salt over medium heat, stirring constantly until the mixture thickens to a pudding consistency, then remove from heat
  4. Stir in the butter until melted, then the sweet shredded coconut and vanilla extract then fill the pie crust and smooth it edge to edge
  5. Make the meringue while the filling is cooling
  6. Whip the egg whites until they begin to stiffen, continue to whip while sprinkling 4 TBL of sugar and then cream of tartar
  7. Whip on high speed until stiff peaks form
  8. Spread the meringue over the pie. Spread it out with a spatula all the way to the crust edges to make a seal and create peaks to make it pretty
  9. Sprinkle 1 tablespoon of shredded coconut on top, bake 10-15 minutes @ 350 until the meringue tips turn golden brown
  10. Remove from oven and cool before serving, about 30-45 minutes