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Coconut Cream Pie

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  • 1/4 cup cornstarch
  • 1/4 t. salt
  • 2/3 cup sugar
  • 2 cups milk scalded
  • 3 egg yolks beaten
  • 1 T. butter


  • Mix cornstarch, sugar and salt. Gradually add milk. Cook in double boiler until
  • thick, about 10 minutes. Stir constantly, slowly add a small amount of hot
  • mixture to egg yolks, stir into remaining hot mixture and cook for 5 minutes.
  • Cool, add butter and vanilla and 1 cup coconut to filling. Sprinkle over top be-
  • fore browning.


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