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Toasting the coconut for this creamy pie brings out a rich, nutty flavor. It's a favorite dessert any time of year.

Source: Midwest Living


Recipe Summary

45 mins
3 hrs
3 hrs 45 mins


Ingredient Checklist


Instructions Checklist
  • Prepare Baked Pastry Shell. Cool. Meanwhile, for filling, in 2-quart saucepan, cook and stir the milk, sugar, cornstarch, and salt over medium-high heat until bubbly. Cook and stir for 2 minutes more. Remove from heat.

  • Gradually stir about 1 cup of the hot mixture into the beaten eggs. Return all of the mixture to the saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Stir in vanilla.

  • Sprinkle coconut into pastry shell. Top with filling. Cover with plastic wrap and chill about 3 hours or until set. To serve, dollop with whipped cream and sprinkle with additional coconut, if you like. Makes 8 servings.

Butterscotch Cream Pie:

Prepare pie as directed, except omit the coconut and add 1 cup butterscotch-flavored pieces to the filling with the vanilla, stirring until melted.

Cherry Cream Pie:

Prepare pie as directed, except omit coconut and spread 1 cup of canned cherry pie filling in bottom of pastry shell.

Nutrition Facts

381 calories; fat 16g; cholesterol 59mg; saturated fat 8g; carbohydrates 53g; insoluble fiber 1g; protein 7g; vitamin a 51.5RE; vitamin c 0.6mg; sodium 145mg; calcium 111.1mg; iron 1.4mg.