Coconut Cream Pie


Coconut Cream Pie

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Coconut cream pie topped with toasted coconut flakes

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Recipe Data


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    Servings and Ingredients

    Serves 8
    Pastry for a single pie crust
    4 Hy-Vee large eggs
    1 ¼ c. Hy-Vee granulated sugar, divided
    ¼ c. Hy-Vee cornstarch
    3 c. Hy-Vee skim milk
    1 ¼ c. Hy-Vee coconut, divided
    1 tbsp. Hy-Vee butter
    2 ½ tsp. Hy-Vee vanilla extract, divided
    ½ tsp. cream of tartar


    1. Preheat oven to 325 degrees. Prepare Pie Crust recipe, baking the crust. Separate egg yolks from whites; set aside whites for meringue.
    2. Combine 3/4 cup sugar and cornstarch in a medium saucepan. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
    3. Lightly beat egg yolks with fork. Gradually stir about 1 cup of the hot filling mixture into the yolks. Pour egg yolk mixture into hot filling. Return to heat and cook and stir 2 minutes more. Remove from heat. Stir in coconut, butter and 1-1/2 teaspoons vanilla. Keep filling warm.
    4. For meringue, combine egg whites, 1 teaspoon vanilla and cream of tartar in a large mixing bowl. Beat with electric mixer on medium until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time, until stiff glossy peaks.
    5. Pour warm filling into baked pie shell. Spread meringue over warm filling; seal meringue to edge of crust. Top with remaining 1/4 cup coconut.
    6. Bake for 20 to 25 minutes or until lightly browned. Cool on wire rack for 1 hour. Chill 3 to 6 hours before serving.

    Nutrition facts


    420 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 120mg
    • Sodium: 190mg
    • Total Carbohydrates: 58g
    • Protein: 9g

    Daily Values

    Vitamin A 10%
    Vitamin C 0%
    Iron 6%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Comfort Foods Cookbook.