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Irresistible Coconut Cream Pie

8 reviews
Total Time
Prep: 40 min. Bake: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Roberta Foster, Kingfisher, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 02, 2022

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

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Irresistible Coconut Cream Pie

8 reviews
Prep Time 40 min
Cook Time 15 min
Yield 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
Text Ingredients

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 side 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.

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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