Vanilla, chocolate or coconut Cream Pie


"Once you make this recipe you will be titled The Pie Diva from now on, this recipe makes coconut, vanilla or chocolate!!! It takes a little time but the results are worth it."
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45 servings
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  1. Preheat oven to 350.
  2. Filling: in medium saucepan combine sugar, flour, and milk. Cook on medium heat stirring constantly until the filling has thickened and is bubbly. Remove from heat. (Will take a little while)
  3. Seperate egg yolks from whites, lightly beat yolks. Gradually stir in one cup of the filling mixture into the yolks SLOWLY so you don't scramble the eggs. Return the egg mixture to the saucepan and bring to a gentle boil stirring constantly. Cook 2 minutes more after boil begins (this is to kill bacteria in eggs). Remove from heat then add butter and vanilla, stir until butter in melted completely. If filling is lumpy use a whisk to get the lumps out. Pour into baked pie shell and top with meringue making sure the meringue touches all edges of shell to help seal it. Meringue recipe below. Bake in oven 12 to 15 minutes till meringue is golden and the tips are slightly browned.
  4. For coconut pies stir in 1 cup coconut in with the vanilla. Sprinkle coconut on top of meringue before baking.
  5. For chocolate pies decrease sugar to 3/4 cup and add 3 chopped squares semi sweet chocolate baking squares along with the milk. Sprinkle some grated chocolate on top of meringue AFTER it comes out of the oven.
  6. For vanilla pie don't change a thing.
  7. For meringue use the leftover egg whites, beat in 1/2 tsp vanilla and 3/4 tsp cream of tarter then beat in 8 TBls sugar 1 Tbls at a time, beat until soft peaks are formed, the longer you beat the stiffer the meringue. Beating too long will make it rubbery. If meringue is not stiff enough add a little more cream of tarter to get the consistancy you want. Enjoy!!!


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