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Old-Fashioned Coconut Pie

 Old-Fashioned Coconut Pie
My husband says it's not good cooking unless it's made from scratch. This is an old-fashioned way of making coconut pie from scratch. —Barbara Smith, Franklin, Georgia
6-8 ServingsPrep: 20 min. Bake: 15 min. + cooling


  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • Dash salt
  • 3 egg yolks
  • 2 cups milk
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/4 cups flaked coconut, divided
  • 1 pie shell (9 inches), baked
  • 3 egg whites
  • 6 tablespoons sugar


  • In a large saucepan, combine the sugar, flour and salt. Combine egg
  • yolks and milk; stir into dry ingredients until smooth. Cook and
  • stir over medium heat until mixture is thickened and bubbly. Reduce
  • heat to low; cook and stir 2 minutes longer. Remove from the heat;
  • stir in vanilla and 1 cup coconut. Pour hot filling into pie shell.
  • For meringue, beat egg whites in a bowl until soft peaks form.
  • Gradually beat in sugar until mixture forms stiff glossy peaks and
  • sugar is dissolved. Spread meringue over hot filling. Sprinkle with
  • remaining coconut.
  • Bake at 350° for 12-15 minutes or until golden. Cool. Store in

2 of 2

Old-Fashioned Coconut Pie (continued)

Directions (continued)

  • the refrigerator. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 408 calories, 16 g fat (9 g saturated fat), 93 mg cholesterol, 210 mg sodium, 60 g carbohydrate, 1 g fiber, 6 g protein.