Fresh Coconut Pie

  • Yield: 8 servings


1cup sugar
1/2cup cornstarch
1/4teaspoon salt
3cups hot milk
3-- egg yolks, beaten
1teaspoon vanilla
1/2teaspoon almond extract
2cups grated fresh coconut
1-- 9-inch baked pie shell
1cup heavy cream, whipped


  1. Combine sugar, cornstarch and salt in saucepan; stir in milk gradually until smooth.  Bring to a boil; boil for 2 minutes.  Remove from heat; stir small amount of hot mixture into egg yolks.  Return to hot mixture in saucepan.  Cook over low heat, stirring constantly, for 5 minutes, until mixture boils and is thick enough to mound from spoon.  Turn into bowl; stir in vanilla, almond extract and half the coconut.  Place waxed paper over filling; refrigerate for 1 hour.  Turn into pie shell; refrigerate for 3 hours.  Spread whipped cream over filling; top with remaining coconut.

Recipe reprinted with permission from Favorite Recipes Press’ The Illustrated Encyclopedia of American Cooking (2007).