Old-Fashioned Coconut Cream Pie

I belong to a garden club, and every summer we have a picnic together.  It is always set up in one of the member’s beautiful back yards, and the food is always delish.  This is my third year as a member of the garden club, and I have taken the same dish to every picnic.  It has become a requested item.



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The recipe is taken from a Better Homes and Gardens pie and cake cookbook given to me as a wedding gift by my third grade teacher.  It’s an old-fashioned recipe, and it will earn you some compliments.






 – 3/4 cup sugar

 – 1/3 cup all-purpose flour

 – 1/4 teaspoon salt

 – Whisk those 3 ingredients together.

 – Slowly add 2 cups cold milk and mix well.

 – Cook over medium heat and stir constantly. When it begins to boil, cook two minutes more.

 – Remove from heat and add 3 slightly beaten egg yolks that have been tempered.

 – Return to heat and cook 2 minutes longer, stirring constantly.

 – Remove from heat and add 2 tablespoons of butter, 1 teaspoon of vanilla, and 1 cup of shredded coconut.

 – Pour into a baked pie shell.  Cool.

 – Make meringue by whipping 3 egg whites with 1/4 cup of sugar and 1/2 teaspoon cornstarch.  Spread onto cooled coconut mixture and be sure to seal all sides.  Top with 1/4 cup of coconut.  Bake in a 350 degree oven for 10 – 12 minutes.  Be careful not to over bake.  It will burn quickly.



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Stand back and prepare to receive lots of compliments and kisses.



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Take care and have a great week-end!!!

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  1. says

    Oh my goodness! Coconut Cream Pie was the only thing my Dad would eat in his final months of suffering from Alzheimers. I used to go to Marie Callanders and buy them for him! They are out of business here in the Denver area. Can’t wait to make this and bring back those memories! Thanks for posting!!

  2. says

    Oh yum! I had a coconut macaroon today so obviously this is right up my alley. 🙂 Thanks so much for sharing it at Inspiration Friday!