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Irresistible Coconut Cream Pie

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 filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma
  • 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, room temperature
  • 1 tablespoon butter
  • 1/2 cup sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • MERINGUE:
  • 3 large egg whites, room temperature
  • 1 cup marshmallow creme
  • 1/4 cup sweetened shredded coconut

Directions

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

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Reviews

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Average Rating:
  • John
    Oct 20, 2020

    The pie is delicious, however it came out very wet and watery. The crust is all soggy with a puddle of liquid. The merengue did not adhere to the custard. What could I have done wrong?

  • cindiak
    Jan 21, 2020

    The pie was delicious. I'm not a big fan of meringue but love it with the marshmallow creme.

  • Bobbie
    Dec 10, 2018

    Big hit after Thanksgiving dinner. I used a refrigerated pie crust, added an extra 1/2c. coconut to the filling and baked it in an enamelware pie tin which gave it a lightly browned and very flakey pie crust. I have never had a flakey crust like that before! I did lower the oven temp by 25 degrees due to the dark pan. I will be making it again for Christmas and beyond. I am big fan of coconut cream pie!

  • BLRL60
    Apr 29, 2017

    just made it looks delicious now I have to wait til it cools love the marshmellow cr?me with the meringue!!!

  • jetluvs2cook
    Feb 19, 2017

    Delicious pie recipe!!! Turns out perfect every time and a big hit with friends and family!!!

  • msnell14
    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.

  • 456me
    Nov 6, 2011

    No comment left

  • demccoy
    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
    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
    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!