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Coconut Cream Pie


For Filling:

2/3 cup granulated sugar

1/4 cup Cup4Cup flour

1/4 teaspoon kosher salt

1/2 cup whole milk

1 13.5 ounce. can coconut milk

4 large egg yolks

2 tablespoon unsalted butter, cold

1/2 teaspoon vanilla extract

For Meringue:

4 large egg whites

8 tablespoons granulated sugar

1/4 teaspoon cream of tartar

1/2 cup dried, shaved coconut

For Crust:

See recipe for Grandma’s Pie Crust


1. In a sauce pan, combine the sugar, Cup4Cup and salt. Stir in both coconut milk and whole milk until smooth. Cook over medium heat until the mixture becomes thick and bubbly. Reduce heat to low and cook for another minute. Remove from heat and set aside.

2. Place egg yolks into a small bowl. Add about ¼ cup of coconut milk mixture to the egg yolks and whisk to temper the yolks. Combine the tempered egg yolks with the remaining coconut milk mixture and whisk together. Bring everything to a gentle boil, stirring often. Remove from heat, whisk in vanilla and butter.

3. Pour the hot filling into one blind-baked Cup4Cup pie crust shell.

4. For the meringue, in a mixing bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form. Gradually beat in sugar on high until stiff glossy peaks form.

5. Spread whipped egg mixture evenly over the hot pie filling.

6. Bake pie at 350°F for 17 minutes. Remove pie from oven and lightly spray the top with cooking pan spray. Sprinkle coconut shavings on top.

7. Place pie back into the oven and bake for another 5-10 minutes until all of the coconut shavings are toasted.

8. Cool hot pie for 1 hour on wire rack. Chill pie for at least 3 hours in the refrigerator before serving.