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Coconut Cream Pie

Submitted by: Vera Moffitt

This is my own recipe for a pie that I make often. It's been a family-favorite dessert since the '40s, when I made several of these pies to serve a threshing crew of 21 men!

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This is a quick pie that tastes like it took hours. Shredded coconut is folded into vanilla pudding and whipped topping, and then spooned into a graham cracker crust. More whipped topping is added along with a sprinkling of coconut.

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Coconut Cream Meringue Pie

Submitted by: Betty Sitzman

We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado

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Pineapple Coconut Pie

Submitted by: Elsie Wilson

MY DAUGHTER introduced me to several recipes that are low in sugar after I found out I have diabetes. This was one of them, and it's become one of my favorite desserts. I enjoy making this pie and baking other treats for my daughters, 10 grandchildren and 19 great-grandchildren. -Elsie Wilson, Freeman, Missouri

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Old-Fashioned Coconut Pie

Submitted by: Barbara Smith

My husband says it's not good cooking unless it's made from scratch. This is an old-fashioned way of making coconut pie from scratch.

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Coconut Cream Pie IX

Submitted by: Sara

Flaked coconut is folded into a custard made with egg yolks thickened with flour.

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Coconut Cream Pie

Submitted by: Mary

A rich and smooth pie. It takes a half hour to make, but is well worth the effort!

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Coconut Cream Pie IV

Submitted by: Jane

A creamy, thick and delicious coconut custard is cooked up and poured into a baked pie shell and smothered with meringue. Only a few minutes in a hot oven turns the meringue golden brown.

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Chocolate Coconut Cream Pie

Submitted by: Nancy Reichert

This pie takes some time to prepare, so I don't make it as often as my family'd like. On weekends, I enjoy baking and spending time with my granddaughters.

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Coconut Cream Pie III

Submitted by: Pat

Freezing seems to do something magical to the coconut before it 's stirred into the cream filling and baked. In any case, this pie is certainly rich and delicious.