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Irresistible Coconut Cream Pie Recipe
Irresistible Coconut Cream Pie Recipe photo by Taste of Home
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Irresistible Coconut Cream Pie Recipe

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My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible topped with old-fashioned coconut cream and a fluffy meringue.—Roberta Foster, Kingfisher, Oklahoma
TOTAL TIME: Prep: 40 min. Bake: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 1-1/2 cups whole wheat flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 2 tablespoons whole milk
  • FILLING:
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2-1/4 cups whole milk
  • 3 large egg yolks
  • 1 tablespoon butter
  • 1/2 cup flaked coconut
  • 1 teaspoon vanilla extract
  • MERINGUE:
  • 3 large egg whites
  • 1 cup marshmallow creme
  • 1/4 cup flaked coconut

Nutritional Facts

1 piece: 437 calories, 23g fat (7g saturated fat), 80mg cholesterol, 395mg sodium, 51g carbohydrate (29g sugars, 3g fiber), 8g protein .

Directions

  1. Preheat oven to 350°. In a bowl, mix flour, sugar and salt. In another bowl, whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly). Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 20 minutes. Cool on a wire rack.
  2. For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat.
  3. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter, coconut and vanilla.
  4. For meringue, in a bowl, beat egg whites until soft peaks form. Gradually add marshmallow creme, beating on high speed. Continue beating until stiff glossy peaks form.
  5. Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with coconut. Bake 12-15 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving. Yield: 8 servings.
Originally published as Coconut Cream Pie in Taste of Home December/January 2001, p44

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Irresistible Coconut Cream Pie

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
msnell14 User ID: 2402134 83728
Reviewed May. 26, 2013

"I have made this many times. It is always excellent. If I am in a hurry I use a Marie Calendars pie crust. I use 1/2 tsp coconut flavoring and 1/2 tswp vanilla for the pudding. We like the added coconut taste."

MY REVIEW
demccoy User ID: 4553404 29949
Reviewed Mar. 27, 2011

"This is a yummy recipe! I made just a couple of changes. I didn't have whole wheat flour on hand so I made a regular pie crust. I substituted 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract for the 1 1/2 teaspoons vanilla extract in the filling. My family loves the taste of coconut. The pie was awesome and everyone loved it."

MY REVIEW
destine User ID: 2519270 34847
Reviewed Jul. 25, 2010

"I made this pie today for my husband. We both loved it. It is so delicious! I followed the recipe exactly and it came out perfect. I don't usually care for meringue but this one was so good because of the marshmallow cream. We both love coconut desserts so I will definitely be making this again."

MY REVIEW
shinkapinka User ID: 1534123 34846
Reviewed Jul. 1, 2010

"This pie was delicious! The crust is easy to make and the marshmallow creme is perfect on the top - I have made this pie many times and it is always good!"

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