Pie of the Month: Coconut Cream Pie

Because of my intense love of pie, all varieties, I have added a new category to my drop down menu.  Under the Food category, you will find “Pie of the Month”.  So yes this means I will be sharing with you a new pie every month.  So help my ever growin muffin top!!!  I just couldn’t resist.

The first official Pie of the Month is Coconut Cream.  I have to admit I had never made a coconut cream pie, because as you know me and cream pies haven’t always been friends….our friendship has taken some nurturing over the years.

Back in November I had donated my pie baking services to our school auction,  so it was time for me to bring a pie to the highest bidder, I decided to make them Coconut Cream, since this person had once mentioned to me that Coconut Cream was a favorite.  I took a deep breath and dove in.

You will need 1 pie shell, prebaked.  If you would like to make your own here’s how.


Then you will want to start by spreading  1 1/2 cups Flaked Coconut out on a baking sheet, place it in a 350 degree oven for 10 minutes or until coconut starts to turn golden.

Separate 6 eggs, saving 4 of the yolks for the pudding, discarding two of the yolks.  Keep all 6 egg whites for the meringue.  Allow egg whites to stand at room temperature for 30 minutes.


To make the pudding combine a scant cup of Granulated Sugar, 1/2 cup Flour, 1/4 teaspoon Salt in sauce pan.  Turn heat on medium and whisk in 3 cups Whole Milk.  Whisk continually until pudding comes to a low boil, cook for another 5 minutes until pudding is thick.  Remove from heat and temper the 4 eggs yolks into the pudding.

Definition of temper: gently heating egg yolks by adding a little bit of the hot pudding to the eggs  before adding to hot sauce, while whisking vigorously.  This prevents the egg from turning into “scrambled egg” in your sauce or pudding.  Once you have tempered the eggs, or warmed them up, you can add them to the sauce.

After tempering the egg yolks return pudding to medium-low heat,  add in 2 tablespoons Butter, and 1 1/2 teaspoons Vanilla bringing back to a low boil, whisking continuously for an additional 3-5 minutes.  Remove from heat, add in 1 cup Toasted Coconut.


Gently fold coconut into pudding, then pour into prepared pie shell.

Preheat oven to 350 degrees for the meringue.

Prepare the meringue by adding 1 teaspoon Vanilla, 1/2 teaspoon Cream of Tartar to egg whites.  Whisk on high speed gradually adding 6-8 tablespoons sugar one at a time as whisking, until stiff peaks form.

Pile meringue high on top of filled pie crust, making sure that meringue meets all the edges of the pie crust, completely sealing in the pudding.  Sprinkle the additional toasted coconut flakes over top of meringue, place in preheated 350 degree oven, bake for 20-25 minutes or until meringue is lightly browned.  Cool on wire rack for 1 hour, refrigerate for 3-6 hours before serving.





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  1. 1

    Your pie is wonderful! I want one every day for a month. That’s how it goes, right?
    Maureen recently posted..I think I’m backMy Profile

  2. 2

    Thank you from the Heavens for sharing this recipe, I love coconut cream pie (takes me back to my waitressing days at Big Boy;)