Coconut Cream Pie VIII

Coconut Cream Pie VIII


"You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut."
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1 h 45 m servings 308 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.
  2. In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside.
  3. Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.


Read all reviews 23
  1. 26 Ratings

Most helpful positive review

This only took 20 minutes to make, but instead of having all the coconut on top, I chose to mix in the 1 1/2 cups with the batter and sprinkle the 1/2 cup on top. It set well and was very, ve...

Most helpful critical review

This would be great if it didn't have eggwhites in the recipe, We made this pie and it turned out great and looks good but we are scared to eat it.

Most helpful
Most positive
Least positive

This only took 20 minutes to make, but instead of having all the coconut on top, I chose to mix in the 1 1/2 cups with the batter and sprinkle the 1/2 cup on top. It set well and was very, ve...

This pie had a nice flavor although I could taste the flour. I will replace the flour with about 3T cornstarch when I make it again. I added the extra egg yolk to the egg mixture. I stired the ...

I made this today for my husband because it's his favorite pie. He gave me an "A" for excellent! The only thing I did differently was that I added most of the coconut to the filling. I will c...

I was surprised this pie came out as good as it did. When I was making it, it was very lumpy and not great looking. I did what others said to do, put the coconut into the pie. But the taste i...

Great recipe, but I made a few changes. I used two egg yolks instead of one egg and one egg yolk. I also used 1/2 tsp of coconut extract and reduced the vanilla to a 1/4 tsp. I also cut out the ...

I think this was a great recipe- I had never made a cream pie before, but I served it on Christmas Eve and my family loved it! It is definitely not easy to make, but if you follow the instructio...

Our company loved this pie. I too added most of the coconut to the filling. This one will be a regular in our house!

Loved it! This was my first time making a coconut cream pie and I was so impressed! Thought it would be much more diffcult!!

WOW!!! This is so good! I made it for a 4th of July party that I went to and it was a huge hit!! No one believed that I made it. I am not much of a cook but it was so easy and came out perfect! ...

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