Fresh Coconut Cream Pie

Recipe from Oxmoor House

More From Oxmoor House


  • 1 cup sugar
  • 2/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 quart milk
  • 4 egg yolks
  • 2 tablespoons butter
  • 1 1/2 teaspoons vanilla extract
  • 1 cup finely chopped fresh coconut, divided
  • 1 baked (9-inch) pastry shell
  • 1/2 cup whipping cream
  • 1 teaspoon powdered sugar


  1. Combine sugar, cornstarch, and salt in a heavy saucepan; stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth.
  2. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat; add butter and vanilla. Cool. Stir 2/3 cup coconut into cooled filling. Pour filling into pastry shell; chill overnight.
  3. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over pie: sprinkle with remaining coconut.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fresh Coconut Cream Pie Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy