Coconut Cream Pie

This pie is AMAZING! I have made it several times and it never disappoints. I made it as a gift for a friend’s anniversary and they loved it! I think homemade food is a wonderful way to say I love you to others!

Pie Filling:

  • 1 unbaked pie crust
  • 6 Tbsp sugar
  • 5 Tbsp all-purpose flour
  • ¼ tsp salt
  • 2 Cups milk
  • 3 lightly beaten egg yolks
  • 2 tsp vanilla extract
  • 1 Cup sweetened shredded coconut

Pie Crust Directions:

Preheat oven to 450°

Prick pie crust with fork to prevent bubbling, line pie crust with double thickness of foil for 8 minutes.  Remove foil, bake 5 minutes more.  Remove from oven and allow to cool.

Pie Filling Directions:

In large saucepan, combine – sugar, flour and salt.  Stir in milk until smooth.  Cook and stir constantly over medium-high heat until thick and bubbly. 

Reduce heat; continue cooking and stirring for 2 more minutes.  Remove from heat.  

Stir  a small amount of pudding mixture to egg yolks and then combine egg yolk mixture with filling in pan.  Bring to a boil while stirring constantly.  Once boiling, cook and stir for 2 minutes more.  Remove from heat. 

Stir in vanilla and coconut.  Pour into baked crust.


  • 3 egg whites
  • ¼ tsp cream of tartar
  • 6 Tbsp sugar
  • ½ Cup sweetened shredded coconut

Meringue Directions:

Preheat oven to 350°

Beat egg whites in mixer with cream of tartar on medium speed until soft peaks form. 

Slowly beat in sugar, 1 Tbsp at a time, until stiff peaks form.

Spread meringue evenly over hot filling, be sure to seal edges to crust.  Sprinkle with shredded coconut.

Bake 12-15 minutes until golden brown.

Cool for 1 hour, refrigerate for at least 3 hours. 

Serve and enjoy!  Keep remaining pie refrigerated.

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