Coconut Or Vanilla Cream Pie
A creamy, sweet coconut or vanilla custard pie with a flaky crust, topped with fluffy meringue, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- In a double boiler pan, combine sugar, cornstarch, and salt.
- Gradually add milk, mixing well.
- Cook and stir over medium heat until mixture thickens and boils.
- Cook 2 minutes longer.
- Remove from heat; stir a small amount of hot mixture into the slightly beaten egg yolks.
- Immediately pour egg mixture back into hot mixture.
- Cook 2 minutes, stirring constantly.
- Remove from heat and add butter and vanilla.
- Pour into a cooled, baked 9-inch pie shell.
- For coconut pie, fold in 3/4 can of coconut into the mixture.
- Spread meringue on top.
- Bake at 350°F for 12 to 15 minutes until golden.
Tips & Substitutions
For a richer flavor, consider using coconut milk instead of regular milk or add a splash of almond extract for complexity. If you prefer a gluten-free option, use a gluten-free pie crust. Make sure to fold the coconut gently to maintain the creaminess of the filling. Always taste the filling before pouring it into the shell to adjust sweetness if needed.
Serving Suggestions
Serve chilled for a refreshing treat, and consider pairing it with fresh fruit like sliced strawberries or a scoop of vanilla ice cream. This pie also pairs beautifully with a cup of coffee or tea. For a special touch, garnish with toasted coconut or whipped cream for added texture.
Storage & Reheating
Store leftover cream pie covered in the refrigerator for up to 3 days. To maintain the texture, avoid stacking items on top of the pie and use a cake dome or plastic wrap. If you want to reheat, do so gently in the oven at a low temperature to avoid melting the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Or Vanilla Cream Pie contains roughly 459 calories, with 3g protein, 88g carbohydrates, and 8g fat. It is a good source of iron (15% of the Daily Value), vitamin C (15% of the Daily Value), and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1001mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. However, it's best to bake the meringue and assemble the pie just before serving to ensure it maintains its texture and appearance.
What can I use instead of meringue?
If you prefer not to use meringue, consider topping the pie with whipped cream or a layer of toasted coconut. This will provide a delicious alternative while still complementing the creamy filling.
Can I use a store-bought pie crust?
Absolutely! A store-bought pie crust can save time and still deliver great results. Just make sure to pre-bake it as instructed to avoid a soggy bottom before adding the cream filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).