Introduction: Coconut Cream Pie

This recipe was passed down from my grandma to my dad and now I'll be sharing on this site.


1 Prepared 9-inch pie shell


2 cups milk

3 egg yolks

½ cup sugar

½ teaspoon salt

2 ½ tablespoons cornstarch

1 tablespoon butter, melted

½ teaspoon vanilla

1 cup sweetened, flaked coconut


½ cup/49 grams unsweetened coconut

3 egg whites

¼ teaspoon cream of tartar

6 tablespoons/75 grams sugar

Step 1: Step 1: the Crust

For the crust I used a premed crust but you can make your own if you want. Preheat the oven to 450 degrees. Put the crust into a 9 inch pan, glass is best, and trim and flute edges. Poke 6-8 holes in the bottom of the crust with a fork and put parchment paper over the pie and put uncooked beans or rocks over the paper to stop the crust from creating bubbles. Bake the crust for 12-16 minuets or until the crust is lightly browned.

Step 2: Step 2: the Filling

Scald milk by pouring it into a saucepan over medium heat. Stir frequently until bubbles form around the edges of the saucepan. Set it off to the side to slightly cool. Over a double boiler, or in another pot the will fit over a pot of boiling water, beat together egg yolks, sugar, cornstarch, and salt. Stir in the butter and then the milk. Place the mixture over the pot with boiling water and stir until mixture thickens, this will take 3-5 minuets. Remove from heat and mix in coconut and vanilla extract until evenly distributed. Pour mixture into pie shell.

Step 3: Step 3: Meringue

Beat egg whites and cream of tartar until mixture is foamy. When the meringue is foamy add 6 tablespoons of sugar 1 tablespoon at a time, make sure the previous sugar added is dissolved before adding another tablespoon. Mix until mixture is glossy and stiff peak form. Pour the meringue over pie and spread it out over the pie evenly.

Step 4: Step 4: Baking It

Put it into a 425 degree oven for 15-20 minuets, or until meringue is golden brown. Let it cool on a wire rack. Refrigerate for at least 3 hours before serving.