Coconut Cream Pie Recipe

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Photo by Fotolia/14ktgold
Pile on the whipped cream or meringue when creating this Coconut Cream Pie.
30 min COOK TIME
1 hr 30 min PREP TIME
8 servings SERVINGS


  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2-1/2 cups milk
  • 3 eggs yolks, slightly beaten
  • 1 cup flaked coconut, divided
  • 1 teaspoon vanilla
  • 1 9-inch pie crust, baked
  • Whipped cream


  • In 2-quart saucepan, combine sugar, cornstarch and salt, and heat over medium heat. Gradually stir in milk until smooth.
  • Stir in egg yolks, and bring mixture to boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat, and stir in 3⁄4 cup coconut and vanilla.
  • Carefully pour hot mixture into prepared pie crust. Cover surface with plastic wrap, and cool completely on wire rack.
  • Toast remaining coconut, and set aside to cool completely.
  • When filling is completely cool, spread whipped cream over top, and sprinkle with toasted coconut. Cover and refrigerate for at least 1 hour before serving. Discover more holiday pie recipes.

Be sure to allow time for the filling to cool when you make this silky sweet coconut cream pie — it’s well worth the wait.