Coconut Cream Pie

(from erma’s recipe box)


  • 1/4 c. all purpose flour
  • 3/4 c. sugar
  • 2 T. cornstarch
  • 1/4 t. salt
  • 3 c. milk
  • 3 egg yolks, slightly beaten
  • 2 T. butter
  • 2 t. vanilla extract
  • 1 sm. pkg. angel flaked coconut
  • 9" baked pastry shell


  1. Combine first four ingredients in saucepan. Gradually add milk; blend well. Cook, stirring constantly, until thick. Blend about 1/2 c. of the hot mixture into egg yolks; then add to the hot mixture in saucepan. Cook 1 minute, stirring constantly. Blend in butter, vanilla and coconut. Cover and cool to lukewarm, stirring occasionally. Pour into baked pastry shell. Top w/meringue or whipped cream.

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