Coconut Cream Pie

Coconut Cream Pie
Share on Facebook45Pin on Pinterest2.5kShare on Yummly29Tweet about this on TwitterShare on Google+0Share on StumbleUpon0

My mom is famous for this pie recipe!  This classic cream pie is made even more amazing with a gorgeous meringue and perfectly creamy coconut custard filling.  One of the best pie’s you’ll ever have!

This classic cream pie is made even more amazing with a gorgeous meringue and perfectly creamy coconut custard filling. One of the best pie's you'll ever have!

Welp…I’ve gone and done it this time.  I’m going to disclose my mom’s famous Coconut Cream Pie recipe for all of the world to see.  I may be in trouble for this one!!  Back in Burke, South Dakota my mom is an amazing baker and is know for her phenomenal pies.  She can roll out a pie crust in her sleep (probably because she has many times!), and can bake up a batch of rolls like nobody’s business.  Last summer she donated a few of her famous pies to the local school foundation auction, and this Coconut Cream Pie went for $300!  Yes, $300, and yes, it’s that good!

This classic cream pie is made even more amazing with a gorgeous meringue and perfectly creamy coconut custard filling. One of the best pie's you'll ever have!

This pie is pretty amazing!  Its topped with this gorgeous marshmallow cream meringue, which is the perfect compliment to the creamy coconut cream custard that lies below.  This pie comes together beautifully with a classic pie crust and makes for a beautiful dessert for any occasion or holiday meal.

This classic cream pie is made even more amazing with a gorgeous meringue and perfectly creamy coconut custard filling. One of the best pie's you'll ever have!

My mom often makes this pie for Easter and Christmas dinner.  She often bakes a few pies, however, this is always the one that disappears first!

This classic cream pie is made even more amazing with a gorgeous meringue and perfectly creamy coconut custard filling. One of the best pie's you'll ever have!

This pie is pretty easy to make and comes together in a few steps.  Don’t fret – the time it takes is completely worth it.  You’ll start with baking up a pie shell – I actually use a store-bought pie shell to save a bit of time, but feel free to use a home made recipe like my mom.  Add some pie weights or beans so the crust doesn’t puff up while baking.  After about 10 minutes, let your crust cool, and you have the base of your pie.

This classic cream pie is made even more amazing with a gorgeous meringue and perfectly creamy coconut custard filling. One of the best pie's you'll ever have!

 

Your next step involves making the coconut custard.  The custard is made with some very simple ingredients that you likely have in your pantry right now.  It does involves some stirring and watching, as the custard cooks and thickens quicker that you may think.

Here’s the recipe to this wonderfully amazing pie:

5.0 from 1 reviews
Coconut Cream Pie
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Prep time:
Cook time:
Total time:
 
This classic cream pie is made even more amazing with a gorgeous meringue and perfectly creamy coconut custard filling. One of the best pie's you'll ever have!
Ingredients
  • 1 9" pie shell (store bought or home made)
  • 6 Tbsp. corn starch
  • ¾ c. sugar
  • ½ tsp. salt
  • 3 c. milk
  • 3 egg yolks, beaten
  • 3 Tbsp. butter, melted
  • 1½ tsp. vanilla
  • 1 c. sweetened shredded coconut
  • For meringue:
  • 3 egg whites, room temperature
  • ⅛ tsp. cream of tartar
  • 1 small (7 oz.) container, marshmallow creme
Instructions
  1. Bake pie shell according to package directions. Prick with a fork on the bottom. Add pie weights or beans to the bottom of the crust to ensure it doesn't puff up during baking. Let cool completely.
  2. In a medium saucepan, whisk together the corn starch, sugar and salt. Gradually whisk in the milk. Cook over medium heat, constantly whisking to ensure the milk doesn't scorch or burn. Milk mixture will begin to thicken. When it starts to bubble, stir a little of the hot milk mixture into the egg yolks, then stir the yolks into the remaining hot mixture. Continue to whisk the hot mixture for one minute more then promptly remove from the heat. Whisk in the melted butter, vanilla and coconut. Pour custard into the cooled pie shell. Cover with plastic wrap and chill.
  3. For the meringue, pour the room temperature egg whites into a mixing bowl of a stand mixer fitted with a whisk attachment. Begin whisking at medium speed and add the cream of tartar. Whisk for 3-5 minute or until stiff peaks form. Add the container of marshmallow cream, and whisk for 2-3 minutes more for stiff peaks. Meringue will be firm. Add the meringue to the chilled custard pie, and seal the meringue to the pie crust so it doesn't shrink while baking. Bake at 350 degrees for 10-15 minutes or until golden brown. (I don't recommend making peaks in the meringue, as these tend to burn before the rest of the meringue cooks.) Chill pie until ready to serve. Enjoy!

If you ever get the chance to attend the Burke School Foundation auction in Burke, South Dakota, I would definitely recommend bidding on one of my mom’s pies.  The chances of you being outbid may be good, but should you win one of her stellar pies you’re in for a delicious treat.  If you’re not able to make it to Burke, (by the way…one of the most amazing places on earth with the most wonderful people you’ll ever meet) I recommend making this pie for a taste of just how good small town life can be!  Enjoy!  ~Erin

This classic cream pie is made even more amazing with a gorgeous meringue and perfectly creamy coconut custard filling. One of the best pie's you'll ever have!

 

Want more pie?  I’ve teamed up with some amazing food bloggers to bring you even more delicious pie!

Eight Amazing Pie Recipes

Gluten Free Coconut Cream Pie – What the Fork Food Blog
Blood Orange Mini Pies – The Crafting Foodie
Banana Cream Pie Dip – Shaken Together
Frozen Chocolate Pie – Nessa Makes
Apricot Hand Pies – Rick•a•bam•boo
Coconut Cream Pie – Delightful E Made
Vegan Pecan Pie – The Viet Vegan
Chicken Pot Pie Soup – Bubbly Nature Creations
Share on Facebook45Pin on Pinterest2.5kShare on Yummly29Tweet about this on TwitterShare on Google+0Share on StumbleUpon0

Comments

  1. Looks amazingly delicious! And meringue looks just perfect 🙂

  2. Your pie looks amazing! I’d like to invite you to share your post at my Friday Favorites party!

  3. Kathy Petersen says:

    Hi Erin! Yep you did it! You duplicated that wonderful pie your Mom makes! She is so proud to be your Mom, as I am your friend! I thought it was a picture of a pie your Mom made…not! Keep up the wonderful blog and sharing all your great tips! Hugs and look forward to seeing you in Burke this summer!
    Love…Kathy “Pete”

    • delightful.e.made@gmail.com says:

      Hi Kathy!! You’re the sweetest! Thanks so much for the kind words and encouragement. Looking forward to seeing you this summer in Burke. Love and Hugs, E

  4. Leslie says:

    What temperature do you bake your meringue at? I’m actually in the middle of making it and can’t find it. Aaaaah help, please

    • delightful.e.made@gmail.com says:

      350 degrees for about 10-15 minutes or until light golden brown. Enjoy!

  5. Fantastic pie! Looks delicious, and I’m craving a huge slice at the moment 🙂

Trackbacks

  1. […] Together Frozen Chocolate Pie – Nessa Makes Apricot Hand Pies – Rick•a•bam•boo Coconut Cream Pie – Delightful E Made Vegan Pecan Pie – The Viet Vegan Chicken Pot Pie Soup – […]

  2. […] Together Frozen Chocolate Pie – Nessa Makes Apricot Hand Pies – Rick•a•bam•boo Coconut Cream Pie – Delightful E Made Vegan Pecan Pie – The Viet […]

  3. […] || Free Glitter Backgrounds || Orange Sherbet || Coconut Cream Pie […]

  4. […]  Free Glitter Backgrounds  // //  Orange Sherbet Recipe  // //  Coconut Cream Pie  […]

  5. […] Erin’s Mom’s Famous Coconut Cream Pie […]

  6. […] Coconut Cream Pie – Delightful E Made […]

Speak Your Mind

*

Rate this recipe: