Coconut Cream Pie II

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“In 'Sweet Auburn Desserts' by Sonya Jones”
1hr 30mins

Ingredients Nutrition


  1. In a medium saucepan over medium heat, combine the sugar, cornstarch, and salt and gradually add in the milk.
  2. Mix until the cornstarch dissolves completely and cook until the mixture comes to a boil, stirring continuously.
  3. In a separate bowl, beat the egg yolks slightly and gradually 1 cup of hot milk into the yolks.
  4. Return the egg mixture to the saucepan and bring to a gentle boil.
  5. Decrease heat to low and cook 2 minutes more.
  6. Remove the pan from the heat and stir in the vanilla and butter, then add the coconut.
  7. Pour the hot filling mixture into the baked, cooled pie crust and allow the filling to cool.
  8. Cover the pie and chill until the filling has set.
  9. Whipped cream--beat the whipping cream until it becomes foamy.
  10. Gradually add the powdered sugar, beating until soft peaks form.
  11. Spread the whipped cream over the chilled pie.
  12. Toast the 1/4 cup coconut--preheat oven to 350°; spread coconut flakes on a rimmed baking sheet and bake 5-10 minutes, stirring occasionally or until the coconut turns golden.
  13. Garnish the top with toasted coconut before serving.

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