Coconut Cream Pie


  • 1 pre-baked 9 inch pie shell, fresh or frozen
  • 2 cups milk, scalded
  • 2 eggs
  • 1/2  cup sugar
  • 2 tbs corn starch
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 1 cup unsweetened shredded coconut
  • Whipped cream
  • Chocolate shavings


  • Pre-bake the pie shell according to package directions. Cool completely.
  • In the top of a double boiler set over simmering water, mix 1/2 cup of the hot milk with the corn starch.
  • Add the remaining milk and cook, stirring frequently, for 20 minutes or until thickened.
  • Beat the eggs with the sugar.
  • Stir a small amount of the hot custard into the eggs.
  • Combine the egg mixture with the mixture in the double boiler. Cook for 2 minutes more.
  • Remove the pan from the heat.
  • Add the vanilla, nutmeg, and coconut.
  • Turn the filling into the pie shell. Chill until serving.
  • Serve with sweetened whipped cream and chocolate shavings.

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