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Looking for a Coconut Cream Pie recipe like Grandma’s? My recipe is an old fashioned original that you’ll love!
This easy and delicious pie can be topped with my beautiful baked meringue or whipped cream. There’s no wrong decision here, this pie’s a winner either way!
- Discover the secret ingredients for the perfect pie.
- Learn how to create a fluffy old fashioned meringue.
- Find out how to store your Coconut Cream Pie for lasting freshness.
Ingredients
- 1 pre-made or homemade pie crust
- 3/4 cup sweetened shredded coconut
- 3 cups whole milk
- 2/3 cup granulated sugar
- 7 tablespoons self rising flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Recipe Instructions
Now comes the fun part – making this scrumptious coconut cream pie topped with a delightful baked meringue! Follow my simple steps to create a pie that will surely become a family favorite.
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Step 1: Prepare the Crust
Start by preheating your oven and preparing your favorite pie crust. Whether you love a traditional pastry crust or a cookie crumb base, the choice is yours. Using a fork, poke several holes in the bottom of the pie crust to keep it flat while baking. Next, bake the empty pie crust until golden brown and set it aside to cool.
Step 2: Make the Coconut Cream Filling
In a medium, heavy bottom pot, combine sugar, flour, eggs, and salt. Using a whisk, slowly add milk that has been warmed to almost boiling. When you see little bubbles around the edges of the heated milk, you’ll know it’s hot enough. When the milk has been well blended into the dry ingredients, cook over medium heat, stirring constantly until the mixture thickens. It should reach a pudding or custard type consistency.
Remove from heat, stir in shredded coconut and vanilla extract. Pour the delicious filling into your cooled pie crust. This will make either 2 pies if using regular pie crust, or 1 deep dish pie, with a little left over. I usually make mine in a deep dish pie crust. You can put any leftover filling in a small container or parfait glass and top with a little sprinkle of toasted coconut for a spoonable snack. Alternatively, you can purchase miniature pie crusts and make a few mini coconut cream pies with the extra filling.
Step 3: Topping Your Pie
People have different preferences when it comes to topping a cream pie. Our favorite is an old fashioned baked meringue topping. You’ll find my meringue recipe at the end of this post. You can also top your pie with whipping cream or cool whip. Whichever you choose, don’t forget to sprinkle a little coconut over the top. For meringue, top with the coconut before baking for a pretty toasted topping. For whipped cream or cool whip topping, toast shredded coconut on an ungreased baking sheet @ 350°F (175°C), for 4-5 minutes, then sprinkle it on your topping.
Step 4: Tips for Making Meringue
Meringue is one of my favorite old fashioned recipes. It makes homemade cream pies so pretty, not to mention that baked vanilla flavor is heavenly! However, not all meringues are created equal. Here are a few tips to ensure you have a beautiful fluffy meringue every time.
- Separate your egg whites several hours before making your meringue to bring them to room temperature. This will make your meringue fluffier
- When separating your eggs, be sure that no yolk gets into your egg whites. The fat from the yolks will keep your meringue from being fluffy when whipped.
- Prepare your meringue and top your pie while your filling is still hot. This will help the underside of the meringue to cook thoroughly, which will decrease weeping and will ensure that the egg whites have cooked to a safe temperature.
If you need a lidded pie plate deep enough to accommodate your fluffy meringue, click here to see the one that I have, I love it!
Step 5: Chill, Serve and Enjoy!
Most people prefer to eat this pie after it’s been chilled for several hours. You can definitely eat it warm if you’d like, just know that the filling will thicken a bit more once the pie has chilled. Share this irresistible treat with your loved ones and watch as it disappears in no time!
A Few Tips to Keep in Mind When Making Coconut Cream Pie
- Use a heavy bottom pot. Cream fillings will scorch easily if made in a pot with a thinner bottom.
- Use a whisk to thoroughly blend the milk into the sugar, flour, salt and egg mixture. This will result in a smoother filling.
- Once your milk has blended smoothly, switch to a large spoon and stir the filling frequently to prevent scorching.
Wrap It Up and Enjoy!
And there you have it—a delicious coconut cream pie topped with a heavenly baked meringue, ready to delight your taste buds and warm your heart. I hope this recipe brings as much joy to your table as it has to mine.
Remember, the key to a perfect coconut cream pie is the love you put into it, so savor each bite and share it with your loved ones. Happy baking!
Coconut Cream Pie
Ingredients
- 2/3 c. granulated sugar
- 7 Tbs. self rising flour
- 1/4 tsp. salt
- 2 eggs, beaten
- 3 c. whole milk, heated to almost boiling
- 3/4 c. shredded or flaked coconut
- 1 tsp. vanilla
- 2 regular pie crusts, or 1 deep dish pie crust baked according to package directions.
Instructions
- In a heavy bottomed medium pot, mix together the flour, sugar, salt and beaten eggs.
- Slowly pour in the heated milk, stirring with a whisk to blend it well.
- Put the mixture on medium heat and stir constantly until the mixture begins to thicken.
- Reduce the heat to low to thicken the filling to a custard consistency.
- Remove from heat and stir in the vanilla.
- Cool to room temperature and fold in the coconut.
- Pour into the baked pie shell and top with *meringue, whipped cream or cool whip.
- * See my meringue recipe at the end of this post.
Coconut Cream Pie FAQs
How long will coconut cream pie last?
Your scrumptious coconut cream pie can typically last for about 2-3 days when stored in the refrigerator. Make sure to cover it well with plastic wrap or foil to maintain its freshness and flavors.
Can you freeze coconut cream pie?
Absolutely! If you want to savor your coconut cream pie for a longer period, you can freeze it for 3-6 months. You will want to freeze your pie without a topping. Wrap the pie tightly in plastic wrap or aluminum foil before placing it in the freezer. When ready to enjoy again, allow it to thaw in the refrigerator overnight for the best results. Once thawed, you can *top your coconut cream pie with either cool whip or whipped cream and toasted coconut. *Please note, you do not want to top a chilled pie with meringue. The bottom of the meringue won’t heat enough on a cooled filling during baking to make it safe to eat, and it will also be very weepy and watery.
How to store coconut cream pie?
To store any leftover slices of your delectable coconut cream pie, place them in an airtight container in the refrigerator. This will help preserve both the texture and taste of the pie, ensuring that each bite remains just as delicious as when it was freshly made.
Meringue
Ingredients
- 3 Egg Whites
- 1/4 tsp. Cream of Tartar
- 6 Tbs. Sugar
- 1/2 tsp. Vanilla Extract
Instructions
- Using an electric mixer, beat egg whites and cream of tartar on high until foamy.
- Slowly, add sugar 1 tablespoon at a time. Beat well after each addition.
- Continue beating until sugar is dissolved and soft peaks form.
- Stir in the vanilla extract.
- Spread over hot pie filling.
- Bake @ 350 for 12-15 minutes.
