Special Coconut Cream Pie


prep 0:30       total 1:00


8 servings



3-1/2 cup milk
1-1/2 cup sugar
1 tsp. salt
7 tbsp. flour
4 tbsp. cornstarch
2 eggs, slightly beaten
2 egg yolks, slightly beaten
2 tbsp. butter
1 tsp. vanilla
1/2 tsp. almond extract
4 egg whites
2 9-inch baked pie shells
2 cups heavy cream
1 cup fresh coconut grated


Scald 2-1/2 cups of the milk in a double boiler. Add 1 cup of sugar and 1 teaspoon salt. Bring to a light rolling boil over direct heat. Mix flour and cornstarch, add gradually to the slightly beaten eggs and egg yolks.

Beat until smooth. Stir remaining 1 cup of milk into egg mixture and blend until smooth.

Add some of the hot milk to egg mixture, then combine both mixture and return to double boiler, stirring constantly until thick, it may appear lumpy but vigorous beating will smooth it.

Cook 30 minutes in double boiler. Remove from heat. Add butter, vanilla and almond extracts; mix thoroughly. Beat egg whites until frothy, and gradually add remaining 1/2 cup of sugar; beat to the soft peak stage. Fold the hot custard carefully into the meringue.

Pour into baked pie shells. Cool. Whip cream and add vanilla. Spread
on pie and top with fresh coconut.

Author's Comments

This pie is rich and delicious!

Note: If fresh coconut is not available, moist shredded coconut may be
used instead. If preferred, it may be folded into the cream filling
instead of being used on top of pie.

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