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Easy Coconut Cream Pie

 Easy Coconut Cream Pie
This is my own recipe for a pie that I make often. It's been a family-favorite dessert since the '40s, when I made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas
6-8 ServingsPrep: 20 min. + chilling


  • 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
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1 pastry shell (9 inches), baked


  • In a medium saucepan, combine sugar, flour and salt. Stir in milk;
  • cook and stir over medium-high heat until thickened and bubbly.
  • Reduce heat; cook and stir 2 minutes longer. Remove from the heat;
  • gradually stir about 1 cup of hot mixture into beaten eggs. Return
  • all to saucepan; cook and stir over medium heat until nearly
  • boiling. Reduce heat; cook and stir about 2 minutes more (do not
  • boil). Remove from the heat; stir in 1 cup coconut, butter and
  • vanilla. Pour into pie shell; sprinkle with remaining coconut. Chill
  • for several hours before serving. Refrigerate leftovers. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 389 calories, 20 g fat (12 g saturated fat), 101 mg cholesterol, 266 mg sodium,

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Easy Coconut Cream Pie (continued)

Nutritional Facts: 47 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.