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Found this on the Chef2Chef website last year. Even people who don't like coconut love this pie!




  • 2 c. milk
  • 3/4 c. sugar
  • 1/4 c. cornstarch
  • 4 egg yolks
  • pinch of salt
  • 2 tbsp. butter
  • 1 tsp. vanilla
  • 1 1/2 c. toasted coconut
  • 3 egg whites
  • 1 9" baked single pie crust
  • whipping cream


  • Combine milk, sugar, cornstarch, egg yolks and salt in a medium pot. Bring to a boil, on medium heat whisking, frequently. Meanwhile, toast the coconut in a 350-degree oven, stirring occasionally, until golden brown. Once the custard has come to a full boil, remove from heat and stir in the vanilla and butter.
  • Whip egg whites to stiff peaks. (I just freeze the extra egg white for meringue.) Fold the egg whites and toasted coconut into the custard mixture, reserving 2 tablespoons of toasted coconut to sprinkle on the whipped cream topping. Pour into a single baked pie crust. Let cool and top with whipped cream, then reserved toasted coconut.

Categories: Dessert  Pie 
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