Coconut Cream Pie


1⁄2 cup sugar

3 tablespoons cornstarch

2 cups skim milk

3 eggs, separated

2 tablespoons butter

1 teaspoon vanilla

1 cup sweetened flaked coconut, plus 1/3 cup for the top

1⁄4 teaspoon vanilla

1⁄4 teaspoon cream of tartar

pie shell, baked


Heat oven to 350 degrees.  Combine sugar and cornstarch in a medium sized saucepan.

Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes.

Separate eggs.  Place  yolks in a small bowl and whites in a large metal mixing bowl.  Set whites aside.  Beat yolks slightly with a fork.  Pour in a tablespoon of hot mixture into yolks.  Return to hot mixture.  Cook and stir over medium high heat for 2 minutes longer.

Remove from heat.  Stir in butter and the teaspoon of vanilla.  Mix well.  Stir in the one cup of coconut.

Pour into cooled pie shell.

For the meringue:

Beat the 3 egg whites with the 1/4 teaspoon of vanilla and the cream of tartar until stiff peaks form, about 4 to 5 minutes.

Spread over pie, being sure to seal edges with meringue.  Sprinkle the 1/3 cup of flaked coconut over.

Bake at 350 degrees for 15 to 18 minutes or  until meringue is nicely browned.

Cool, refrigerate and serve.

6 to 8 servings.

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