Mother’s Day Coconut Cream Pie

by Rachel McCarthy
Coconut Cream Pie Recipe @rachmccarthy7
Happy Tuesday! I know, two dessert recipes in a row! {I made Churro Cupcakes last Tuesday if you missed the post!} I apologize for all the sugar in last week’s and this week’s recipes, but with Mother’s Day on Sunday, I wanted to share this coconut cream pie recipe that my mom has been making for years. And since it’s her very favorite, it seemed only right to share it for Mother’s Day!


Easy Coconut Cream Pie Recipe @rachmccarthy7

How to Make Coconut Cream Pie @rachmccarthy7
This coconut cream pie has appeared at countless holidays, birthdays and other celebrations over the years in my family. With the creamy filling and the flaked coconut on top, one piece never seems to be enough. The flavor and texture of this dessert will make you forget all the calories you consumed because it’s that good. And since we typically only splurge on this pie for special occasions, it’s perfectly acceptable to have more than one piece, right?! 😉 


Check out the recipe below. This is one of our favorite, go-to pies that makes for a light and fluffy spring and summertime dessert. Recipe from Better Homes and Gardens New Cook Book.

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Coconut Cream Pie
by May-8-2017
Ingredients
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 slightly beaten egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 9-inch store-bought pastry shell
  • 1 1/3 cup flaked coconut, divided
  • 3 egg whites (for meringue)
Instructions
Preheat oven to 350 degrees. In saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium high heat until bubbly. Cook and stir 2 minutes. Remove from the heat. Stir a moderate amount of the hot mixture into the egg yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from the heat. Add the butter and vanilla. Stir in 1 cup of the flaked coconut. Pour into pastry shell. Spread meringue on top of the pie and sprinkle 1/3 cup coconut on top. Bake for 12 to 15 minutes. Cool and serve. (Whipped cream can be substituted for the meringue, if desired.)

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Thanks for stopping by. Have a wonderful Tuesday!
This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls 

10 thoughts on “Mother’s Day Coconut Cream Pie”

  3. This looks fantastic! My husband loves anything coconut, so I am sure he would go crazy over this!

    Nikki
    thefashionablewife.com

  7. Rachel, this looks absolutely AMAZING! I'm a sucker for everything and anything coconut and so is my mom, she would love this! I'll have to make it either for Mother's Day or for just one of our family brunches we do upon occasion. I'm so excited to try it! Thanks for sharing, beauty, and I hope you're having a great day so far!

    XO,

    Jalisa
    http://www.thestylecontour.com

  8. This seriously looks so good! I love how there's always those special family recipes that show up in all of your family gatherings, and eating those recipes time and time again will help you to remember those memories!

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