Mom'S Coconut Cream Pie
A rich and creamy coconut custard pie topped with fluffy meringue, perfect for special occasions or family desserts craving tropical flavor and indulgence.
Ingredients
Instructions
- Combine sugar, cornstarch, flour, and salt in a heavy saucepan.
- Slowly add milk and stir well.
- Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon.
- Remove from heat and beat egg yolks.
- Gradually add 1 cup of the hot filling into the egg yolks while stirring.
- Pour the egg yolk mixture back into the remaining filling in the saucepan.
- Cook over medium heat, stirring well, until the filling thickens and a spoon leaves a trail when stirred.
- Add vanilla, margarine, and coconut to the filling.
- Pour the filling into the baked pie shell.
- Whip egg whites to make meringue and spread over the filling.
- Bake at 350°F for about 10 minutes or until the meringue is browned.
Tips & Substitutions
To achieve a smooth filling, ensure to stir constantly while cooking. If you don't have margarine, butter works as a great substitute. For an extra coconut flavor, consider using coconut milk instead of regular milk. If you prefer a sweeter meringue, add a tablespoon of sugar while whipping the egg whites. This pie pairs beautifully with Cheesy Au Gratin Potatoes.
Serving Suggestions
Serve the coconut cream pie chilled for the best texture and flavor. Garnish with additional toasted coconut flakes for a finishing touch. It pairs wonderfully with fresh fruit on the side, such as berries, for a balanced dessert. If you're looking for more delicious desserts, check out Lemon Lush Cake and Cinnamon Snack for great options.
Storage & Reheating
Leftover coconut cream pie can be stored in the refrigerator for up to 3 days. To maintain freshness, cover it tightly with plastic wrap or aluminum foil. If you need to reheat, slice a piece and warm it gently in the microwave for about 15-20 seconds, being careful not to overheat the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Coconut Cream Pie contains roughly 590 calories, with 12g protein, 113g carbohydrates, and 7g fat. It is an excellent source of iron (32% of the Daily Value) and protein (23% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 950mg per serving (41% 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 coconut cream pie ahead of time?
Yes, you can prepare the pie a day in advance. Just make sure to store it in the refrigerator once it has cooled completely. This allows the flavors to meld beautifully, but be sure to add the meringue just before serving to keep it fluffy.
What can I use if I don't have a deep-dish pie shell?
If you don’t have a deep-dish pie shell, you can use two regular pie crusts. Just divide the filling between them or bake one crust and keep the other for another pie. Alternatively, a graham cracker crust can also be a delicious option for a different texture.
How do I know when the meringue is done?
The meringue is done when it forms stiff peaks and is glossy. When spreading it over the pie, make sure it touches the edges of the crust to prevent shrinkage. Bake until it's lightly browned, which will give it a nice texture and flavor contrast with the creamy 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).