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Irresistible Coconut Cream Pie Recipe

Irresistible Coconut Cream Pie Recipe

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 YIELD:8 servings


  • 1-1/2 cups whole wheat flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 2 tablespoons whole milk
  • 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
  • 3 large egg whites
  • 1 cup marshmallow creme
  • 1/4 cup flaked coconut


  • 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.

Nutritional Facts

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

Reviews for Irresistible Coconut Cream Pie

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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."

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."

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."

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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Wine Pairings

Sweet White Wine

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