How to make it

  • Combine the sugar, flour, salt and milk together in a saucepan. Stir well. Gradually add the egg yolks combine thoroughly. Cook over a low heat until the custard thickens, add the coconut and vanilla. Cool to room temperature.
  • Pour the custard into a baked crust.
  • Beat the egg whites until foamy, add sugar. Beat to stiff peaks. Cover the custard with the meringue, sealing the edges of the meringue to the crust. Sprinkle with coconut and pop into a 400 degree oven just until the meringue and coconut are lightly browned.
  • NOTE: As with all my mother's other pies, the recipe is for a 9" but she made (and I do too since I got her pie plates) 10" ones. If you use a 10", be sure to halve again all the ingredients to fill up the shell nicely.

Reviews & Comments 3

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    " It was excellent "
    mjcmcook ate it and said...
    Thank-you for sharing a "5"FORK!!!!! recipe~
    This Coconut Cream Pie made from
    your Mother's recipe and in one of
    her pie plates must bring back Lovely and
    Delicious 'Memories' ~ (^_^) ~
    I am looking forward to 'Making&Tasting'
    ~*~ mj~*~
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    " It was excellent "
    notyourmomma ate it and said...
    Oh, this sounds absolutely heavenly. I'm with KK, this will be on my short list.
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  • krumkake 12 years ago
    Coconut cream is right up there in my "Top 5" favorites - I will definitely try you mom's recipe next time sounds delicious!
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