Coconut Cream Pie

This is a really yummy version of coconut cream pie. The toasted coconut on top adds a nice crunch, and looks fancy!


No servings information available


  • 1 (9 inch) pie crust, baked 
  • ⅔ cup white sugar 
  • ½ teaspoon salt 
  • 3 tablespoons cornstarch 
  • 4 teaspoons all-purpose flour 
  • 1⅔ cups milk 
  • 14oz can evaporated milk 
  • 1½ cups shredded coconut 
  • 3 egg yolks, beaten 
  • 4 teaspoons butter 
  • 1½ teaspoons vanilla extract 
  • Toasted coconut, optional

Nutritional information

No nutrition information available


  1. In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat. 
  2. Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan. 
  3. Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract. 
  4. Pour mixture into baked pastry shell. Sprinkle toated coconut over top, if desired. Chill at least 3 hours before serving.