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Coconut Cream Pie is light, easy and delicious! A perfect springtime recipe for any family meal!

Prep time:
Cook time:
Servings: 8


Cost per serving $0.39 view details


  1. Heat oven to 350 degrees.  Combine sugar and cornstarch in a medium sized saucepan.
  2. Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes.
  3. Separate eggs.  Place  yolks in a small bowl and whites in a large metal mixing bowl.  Set whites aside.  Beat yolks slightly with a fork.  Pour in a tablespoon of hot mixture into yolks.  Return to hot mixture.  Cook and stir over medium high heat for 2 minutes longer.
  4. Remove from heat.  Stir in butter and the teaspoon of vanilla.  Mix well.  Stir in the one cup of coconut.
  5. Pour into cooled pie shell.
  6. For the meringue:
  7. Beat the 3 egg whites with the 1/4 teaspoon of vanilla and the cream of tartar until stiff peaks form, about 4 to 5 minutes.
  8. Spread over pie, being sure to seal edges with meringue.  Sprinkle the 1/3 cup of flaked coconut over.
  9. Bake at 350 degrees for 15 to 18 minutes or  until meringue is nicely browned.
  10. Cool, refrigerate and serve.
  11. 6 to 8 servings
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Nutrition Facts

Amount Per Serving %DV
Serving Size 102g
Recipe makes 8 servings
Calories 150  
Calories from Fat 55 37%
Total Fat 6.31g 8%
Saturated Fat 3.91g 16%
Trans Fat 0.0g  
Cholesterol 79mg 26%
Sodium 71mg 3%
Potassium 154mg 4%
Total Carbs 19.34g 5%
Dietary Fiber 0.5g 2%
Sugars 16.14g 11%
Protein 4.35g 7%


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