Old Fashioned Coconut Cream Pie, Oh My

Hi everyone!!! I feel like I have been gone forever. My last post was a week ago tomorrow, that is the longest I think I have ever gone without posting. I had such a awesome time in Napa Valley, but there truly is no place like home. I am so glad to finally have both feet back on the ground. The ride was a bit bumpy going up, so needless to say I got plane sick. But so much better returning home, I was so glad because after the flight up to Napa I was really dreading flying back. I am hoping to get my post up really soon with some great photos of my trip.

I have made plans to work on the post this weekend. Plus I need to get my Monthly Menu posted as well so that will be the next post to go up. Nothing like getting back into the swing of things. I also want to thank a few of my readers for emailing me and asking me If was OK since I hadn't posted anything. It was so nice of you to drop me a line and make sure I didn't fall of the face of the earth. LOL. I have the best readers, it really meant a lot to me.

Now onto the food. Today I am bringing you a recipe for a sweet treat which also happens to be one of my favorite old fashioned desserts. Coconut Cream Pie!!! I have been wanting to make this recipe for awhile now but just kept forgetting. Seems like my Chocolate Pie gets made the most around my house, so I wanted to change things up a bit. I love just about any cream pie whether it's banana, chocolate or coconut. I do have to say this is the best coconut cream pie I have tasted. I found this recipe in on of my favorite magazines "Taste of the South" how can you go wrong with that title. That magazine has the most awesome southern recipes.

I was a little hesitant about the recipe at first, because the pudding did not contain any eggs. Most homemade puddings have eggs, so I wasn't sure how it would turn out. When I prepared the pudding it set up perfectly and the taste was simply to die for. I was surprised since it did not contian eggs and then excited because it tasted so good. The coconut cream pie was a huge hit and turned out perfectly. It reminded me of the cream pies you get at the little hole in the wall diners. All I can say is this pie is perfection!!!! If you have been looking for a great old fashioned coconut cream pie recipe I highly recommend this one. The pudding sets up beautifully and it isn't runny at all.

Start by preheating the oven to 350 degrees. Then bake your pie crust. In a large saucepan combine 2 cups milk, sugar and salt. Bring to a boil over medium heat. Meanwhile combine remaining 1 cup of milk and cornstarch in a bowl. mix together well and then add to hot milk mixture. Cook stirring occasionally until mixture thickens.


Add coconut, butter and vanilla Cook and still until mixture thickens again. The mixture should coat the back of a spoon or spatula and have the consistency of thick pudding.


Pour into baked pie shell and top with meringue, swirling into soft peaks. Sprinkle additional coconut on top for garnish.


I did not use the mile high meringue recipe. I used my trusty meringue powder. It turns out perfectly every time. I usually double the meringue recipe on Wilton directions.

Bake until meringue is light brown around the edges and the coconut is toasted and light brown in color.





Old Fashioned Coconut Cream Pie

3 - cups milk divided
1 - cup sugar
1/8 teaspoon salt
6 - tablespoons cornstarch
1 - cup sweetened flaked coconut
3 - tablespoons butter
1 - tablespoon vanilla extract
1 - 9 inch baked pie shell
1 - 2 recipes mile high meringue
additional coconut - for garnish

Preheat oven to 350 degrees. In a large saucepan combine 2 cups milk, sugar and salt. Bring to a boil over medium heat. Meanwhile combine remaining 1 cup of milk and cornstarch in a bowl. mix together well and then add to hot milk mixture. Cook stirring occasionally until mixture thickens. Add coconut, butter and vanilla Cook and still until mixture thickens again. Pour into baked pie shell and top with meringue, swirling into soft peaks. Sprinkle additional coconut on top for garnish. Bake until meringue is light brown around the edges and the coconut is toasted and light brown in color.


Mile High Meringue

3 - large egg whites
1 - tablespoon cornstarch
1/4 - teaspoon cream of tarter
6 - tablespoons sugar

In a large bowl, beat egg whites, cornstarch and cram of tarter at hight speed with an electric mixer. Mix until soft peaks form. Add sugar one tablespoon at a time, beating well after each addition. Spoon meringue onto pie, swirling to make soft peaks. Brown meringue in oven. Watch carefully.

Printable Recipe

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Tina, The Mom in Mommy's Kitchen