ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut-Cherry Cream Pie

Yield one 9-inch pie


  • 3 eggs, separated
  • 1 cup sugar, divided
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 cup flaked coconut, divided
  • 1 1/2 teaspoons vanilla extract, divided
  • 1 (16-ounce) can tart cherries, drained
  • 1 baked (9-inch) pastry shell
  • 2 tablespoons water

How to Make It

  1. Beat egg yolks until well blended; set aside. Combine 1/2 cup sugar, flour, and salt in top of a double boiler; stir in milk and egg yolks. Cook over boiling water, stirring constantly, 10 minutes or until mixture is very thick and smooth. Remove from heat; stir in 1/2 cup coconut and 1 teaspoon vanilla. Set aside.

  2. Arrange half of cherries in a layer in pastry shell. Pour coconut mixture over cherries. Set aside.

  3. Beat egg whites (at room temperature) in top of a double boiler until foamy. Add remaining 1/2 cup sugar and 2 tablespoons water. Place over boiling water. Beat at high speed of an electric mixer until stiff peaks form. Remove from heat; add remaining 1/2 teaspoon vanilla. Beat until well blended. Spread meringue over filling, sealing to edge of pastry.

  4. Arrange remaining cherries on top of meringue, and sprinkle with remaining coconut. Bake at 350° for 12 minutes or until meringue is golden brown. Cool to room temperature; chill.

  5. Note: Two cups of any fruit may be substituted for cherries.

Oxmoor House Homestyle Recipes