Coconut Cream Pie

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Coconut Cream Pie, an easy cream pie with a lot of tasty coconut flakes covered in a toasted meringue. Every coconut fan will love this.

For Dad’s birthday a couple weeks ago I made him a Coconut Cream Pie per requested. This was my first time to make a coconut cream pie, I think I have made a chocolate cream pie before which is similar in the base. I went looking for a great recipe that had a nice meringue topping.

I went looking for a great recipe that had a nice meringue topping. I wasn’t sure which recipe would be the right one so I asked my great Father in Law if he had any trusted recipes. He happened to have a perfect one that was his moms. I love recipes that have been passed on down generations. What I loved, even more, was that the recipe he sent me was in the form of a picture of a handwritten recipe on a small card. I never got to meet her but from what I heard I think we would have gotten along well, and her food had to have been great. I enjoyed making this recipe of hers so much.

What I really enjoyed about this pie was that it didn’t have any coconut extract in it. All the coconut flavor comes from the coconut flakes. And the filling is smooth and creamy.

Let’s get to this tasty pie! First I made a pie crust, with my easy trick, boxed pie crust mix. Blind bake it so it is cooled and ready to go before you start the filling.

For the filling, you will mix evaporated milk, water, sugar, cornstarch, and salt. Cook until it has slightly thickened about 10 minutes. Then temper the yolks and return to the pan. Continue to cook until thickened and the mixture is smooth. Add in coconut flakes, butter, and vanilla. Pour into pie shell and let cool while you make the meringue.
Coconut Cream Pie, an easy cream pie with a lot of tasty coconut flakes covered in a toasted meringue. Every coconut fan will love this.

Coconut Cream Pie, an easy cream pie with a lot of tasty coconut flakes covered in a toasted meringue. Every coconut fan will love this.

For the meringue, you will need to have a metal mixer bowl. Add in egg whites and whip until foamy. Add in cornstarch and add in one tablespoon of sugar at a time until it is all incorporated. Whip until stiff peaks form.

Coconut Cream Pie, an easy cream pie with a lot of tasty coconut flakes covered in a toasted meringue. Every coconut fan will love this.

Put the meringue on pie, sprinkle coconut and bake in a 350*F until brown.

Print Recipe
Coconut Cream Pie
A traditional cream pie recipe passed down from my husbands Grandma. This coconut filled pie will please any coconut lover. Using a box crust makes this a very easy recipe that anyone can make.
Coconut Cream Pie, an easy cream pie with a lot of tasty coconut flakes covered in a toasted meringue. Every coconut fan will love this.
Servings
slices
Ingredients
Pie Filling
Meringue
Servings
slices
Ingredients
Pie Filling
Meringue
Coconut Cream Pie, an easy cream pie with a lot of tasty coconut flakes covered in a toasted meringue. Every coconut fan will love this.
Instructions
  1. Pour evaporated milk into a 2 cup measuring cup add water to make it reach 2 cups. Combine sugar, salt and cornstarch and stir in a small pot. Add in milk and stir.
  2. Cook until mounds form on spoon. An easy way to know when it is ready is when it has thickend to the point where it stays on the back of a spoon, about 10 minutes.
  3. Temper your egg yolks. Lightly beat the yolks then slowly pour some of your heated mixture into the eggs. Very slowly whisking constantly. Once half your mixture is in the eggs it is time to add the eggs mixture into the pan.
  4. Cook over medium heat until the mixture has thickened and is smooth. About 3 or 4 minutes. It will go from nothing to very thick quickly. Swatch it and keep whisking.
  5. Remove from heat, add in butter, coconut flakes (start with 3/4 cup and add in more if it doesn't seem like enough), and vanilla.
  6. Cool a little bit and then pour into cooled crust.
  7. Add egg whites into the cold bowl of the mixer. With the whisk attachement whip until eggs are foamy then add in cornstartch then gradually add in sugar 1 tablespoon at a time. Continue to whip until stiff peaks form.
  8. Cover pie with merigune when it is cool to the touch but not fully cold. Sprinkle other 1/4 cup coconut flakes over the top evenly.
  9. Place in 350 F preheated oven and cook for about 10 minutes until brown on top.
  10. Cool completly and enjoy

Coconut Cream Pie, an easy cream pie with a lot of tasty coconut flakes covered in a toasted meringue. Every coconut fan will love this.

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