Fresh Coconut Pie

  • Yield 8 servings

A creamy and delicious coconut pie.


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




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