Old-Fashioned Coconut Pie Recipe

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Old-Fashioned Coconut Pie Recipe
Old-Fashioned Coconut Pie Recipe photo by Taste of Home
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Old-Fashioned Coconut Pie Recipe

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Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 1/4 cup all-purpose flour
  • 1 cup sugar
  • Dash salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 1-1/2 teaspoons vanilla extract
  • 1-1/4 cups flaked coconut, divided
  • 1 pie shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 6 tablespoons sugar

Directions

In a saucepan, combine flour an sugar; add salt, milk and egg yolks. Mix well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell.
For meringue, beat egg whites in a mixing bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar dissolves. Spread meringue over hot filling. Sprinkle with remaining coconut. Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Old-Fashioned Coconut Pie in Country April/May 1993, p51

Nutritional Facts

1 piece: 408 calories, 16g fat (9g saturated fat), 93mg cholesterol, 210mg sodium, 60g carbohydrate (42g sugars, 1g fiber), 6g protein.

  • 1/4 cup all-purpose flour
  • 1 cup sugar
  • Dash salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 1-1/2 teaspoons vanilla extract
  • 1-1/4 cups flaked coconut, divided
  • 1 pie shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 6 tablespoons sugar
  1. In a saucepan, combine flour an sugar; add salt, milk and egg yolks. Mix well. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell.
  2. For meringue, beat egg whites in a mixing bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar dissolves. Spread meringue over hot filling. Sprinkle with remaining coconut. Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Old-Fashioned Coconut Pie in Country April/May 1993, p51

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Michelletim User ID: 8888893 250127
Reviewed Jul. 5, 2016 Edited Jul. 6, 2016

"I tried this pie tonight for my husband and a elder friend of his they both loved it I give it 5 stars it was great and I will most definitely be making it again thank you so much"

MY REVIEW
bethanypond User ID: 6191154 14091
Reviewed Nov. 25, 2011

"I made two of these for Thanksgiving and both of them were gone by the end of the night! Everyone loved them!! I would definetly make them again."

MY REVIEW
likemama User ID: 3279318 10417
Reviewed Jul. 17, 2009

"This is a great recipe. Taste just like my grandma use to make. Simple and easy. Recipe was very easy and was delicious."

MY REVIEW
Kinswoman User ID: 1093514 10416
Reviewed Feb. 18, 2009

"I agree with your husband I'm spoiled on scratch homemade foods. The taste was great. The meringue turned out good. I did cut down some of the sugar. My family doesn't like some things to sweet. I find some receipes has to much sugar added. But to each their own on their sweet tooth. It was easy to make.   







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