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Coconut Cream Pie


1/2 cup granulated sugar
1/2 cup corn starch
3 cups half and half
1/2 cup sweetened condensed milk
3 egg yolks, lightly beaten
9" graham cracker pie shell, pre-baked
1 cup shredded sweetened coconut


In a medium saucepan, cook the sugar, corn starch, sweetened condensed milk, and half and half over moderately high heat until it starts to thicken and boil, stirring constantly. Add 1/2 of the mixture to the beaten yolks and stir vigorously. Add yolk mixture back to pan. Bring back to a boil while still stirring. Remove from heat and stir in coconut. Pour into a pre-baked graham cracker crust. Chill and serve.

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