Coconut Cream Pie - Carolina Country

Coconut Cream Pie

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Coconut Cream Pie


  • 3⁄4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1⁄8 teaspoon salt
  • 3 cups milk
  • 3 eggs, beaten
  • 1 1⁄2 cups flaked coconut, toasted, divided
  • 1 tablespoon butter or margarine
  • 1 1⁄2 teaspoons vanilla extract
  • 1 pastry shell (9 inches), baked


  1. In a saucepan, combine sugar, flour and salt. Stir in milk until smooth; cook and stir over medium high heat until thickened and bubbly. Cook and stir 2 minutes longer. 

  2. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. 

  3. Remove from the heat; stir in 1 cup coconut, butter and vanilla. Pour into pastry shell; sprinkle with remaining coconut. 

  4. Chill for several hours before serving. Refrigerate leftovers.



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