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Irresistible Coconut Cream Pie

 Irresistible Coconut Cream Pie
The easy pat-in crust has a rich grain flour and is topped with old-fashioned coconut cream and a fluffy meringue. It's irresistible.—Roberta Foster, Kingfisher, Oklahoma
6-8 ServingsPrep: 40 min. Bake: 15 min. + chilling


  • 1-1/2 cups whole wheat flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 tablespoons cold milk
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 3 cups milk
  • 3 egg yolks, lightly beaten
  • 3/4 cup flaked coconut
  • 1 tablespoon butter
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 3 egg whites
  • 1 cup marshmallow creme
  • 1/4 cup flaked coconut


  • In a bowl, combine whole wheat flour, sugar and salt. Combine oil and
  • milk; stir into flour mixture just until moistened (mixture will be

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Irresistible Coconut Cream Pie (continued)

Directions (continued)

  • crumbled). Press onto the bottom and up the sides of an ungreased
  • 9-in. pie plate. Bake at 350° for 20 minutes. Cool on a wire
  • rack.
  • For filling, combine sugar, cornstarch, flour and salt in a saucepan.
  • Gradually stir in milk until smooth. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Remove from the heat.
  • Gradually stir in 1 cup hot filling into egg yolks; return all to
  • pan, stirring constantly. Bring to a gentle boil; cook and stir for
  • 2 minutes. Remove from the heat; stir in coconut, butter and vanilla
  • until butter is melted.
  • Pour hot filling into crust. In a bowl, beat egg whites until soft
  • peaks form. Gradually beat in marshmallow creme on high speed until
  • stiff glossy peaks form. Spread evenly over hot filling, sealing
  • edges to crust. Sprinkle with coconut.
  • Bake at 350° for 12-15 minutes or until meringue is golden. Cool
  • on a wire rack for 1 hour; refrigerate for at least 3 hours before
  • serving. Refrigerate leftovers. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 480 calories, 25 g fat (9 g saturated fat), 97 mg cholesterol, 421 mg sodium, 58 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.