Coconut Cream Pie

Coconut Cream Fillingpie shellready to bakeJust out of the ovenReady to Eat!

Coconut Cream Pie, a set on Flickr.

Original Recipe is from Lizzie’s Coconut Cream Pie on Just a Pinch Recipes

I made no alterations to this recipe. This is Lizzie’s recipe, you can also follow the link and see it for yourself.  My filling is very yellow due to using my own free range eggs.  Free range eggs will be way more yellow then store bought eggs.


1 c grated coconut
1 c milk
1 c sugar
2 Tbsp flour
1 pinch of salt
2 large eggs
1 large egg, separated
1 tsp vanilla extract
2 Tbsp melted butter
1 unbaked 8 or 9 inch pie shell
nutmeg, optional

Soak coconut in milk for several hours to make coconut very moist. Set in refrigerator until ready to use.
Stir together sugar, flour, and salt. Set aside.

Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs.

Combine dry ingredients with milk mixture. Mix well. Add butter. Mix.

Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.) Then carefully pour custard into unbaked pie shell. If you like shake a bit of nutmeg on top of custard. Bake at 375 degrees for 25-30 minutes.

If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark.

I served this with fresh homemade whipped cream…yum!
Also, I served it warm, what was left I refrigerated and I liked it better cold and it set better.


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