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I'm looking for a award winning cococnut cream pie from scratch.(old fashion)

I'm having trouble finding the best coconut cream pie ever. I dont want one that uses vanillia pudding adding coconut ect... Can anybody help me on this one .I'm not afraid of it being more complicated to get the best .I also need the best topping too. I would appreciate any help with this . Thanks

Answer Question

Asked by Doreenas6 at 12:30 AM on Nov. 30, 2008 in Food & Drink

Level 1 (0 Credits)
Answers (5)

    2/3 c. sugar
    1/4 c. cornstarch
    1/2 t. salt
    3 c. milk
    4 egg yolks, slightly beaten
    2 T. butter softened
    2 t. vanilla
    1 c. coconut
    1 c. cool whip

    Mix sugar, corn starch and salt in sauce pan. Gradually stir in milk, cook over med heat stirring constantly till mix thickens and boils. Boil and stir 1 minute.
    Stir at least half of hot mix gradually into yolks, stir into hot mix in sauce pan, boil and stir 1 minute, remove from heat, stir in butter, vanilla and 3/4 c. coconut, pour into shell, press plastic wrap onto filling and refrigerate at least 2 hours but no longer than 48.

    Remove plastic, top pie with whipped cream an remaining coconut. Refrigerate any remaining pie immediately.

    Answer by Pooky_mommy at 12:34 AM on Nov. 30, 2008


    3 eggs, separated
    1 c. sugar
    3 tbsp. flour
    3/4 c. coconut, separated
    1 1/4 c. milk
    1 tsp. vanilla
    1 tbsp. butter
    1 (9-inch) baked pie shell

    In medium saucepan, combine egg yolks (beaten with a fork), sugar, flour, 1/2 cup coconut, and a pinch of salt. Slowly stir in milk. Stir over medium heat until thick. Add vanilla and butter. Pour into baked shell. Top with meringue.


    3 egg whites
    3 tbsp. sugar
    1/4 tsp. cream of tartar

    Beat egg whites until soft peaks begin to form; beat in cream of tartar. Add sugar, one tablespoon at a time, beating after each addition. Spread meringue over hot filling; seal to edge. Bake in a 350 degree oven for 12 to 15 minutes or until golden.

    Answer by Anonymous at 12:35 AM on Nov. 30, 2008

  • here is another

    Coconut Cream Pie


    5 tablespoons flour
    1/2 cup sugar
    1/8 teaspoon salt
    1 1/2 cup scalded milk
    1/4 cup cold milk
    3 egg yolks
    1 cup shredded coconut
    1 teaspoon vanilla extract
    9 inch baked pie shell


    1. Blend flour, sugar, and salt with the cold milk. Gradually add the scalded milk, stirring constantly.

    2. Cook on a low heat until thickened, then add beaten egg yolks and cook for an additional two minutes.

    3. Remove from heat. Add vanilla extract and shredded coconut.

    4. Cool filling, then pour into baked pie shell. Top with meringue (recipe below).


    3 egg whites
    6 level tablespoons sugar


    1. Beat egg whites until stiff. Very gradually

    Answer by Pooky_mommy at 12:36 AM on Nov. 30, 2008


    This is my blog, and the recipe I posted just tonight is for the BEST coconut cream pie I have ever made, or eaten! It's delicious and decadent, and was the first of the Thanksgiving pies to be completely devoured!


    Answer by jespeach at 2:20 AM on Nov. 30, 2008


    Answer by Mom2Girls83 at 7:00 PM on Nov. 30, 2008

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