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Blue and White Grill Coconut Cream Pie

  • 8
    SERVES

Submitted by Blue and White Grill

Ingredients

  • 9-inch pie shell
  • 1 C sugar
  • ¼ C self-rising flour
  • 4 eggs, divided, reserve whites
  • 2 C whole milk
  • 1 tsp vanilla
  • 3 Tbsp butter
  • 1 C sweetened shredded coconut flakes
  • Meringue
  • 6 egg whites, room temperature
  • ¼ C sugar
  • 1 tsp vanilla
  • Coconut for garnish

Directions

Bake pie shell according to package directions. Cool on rack. 

In medium glass bowl, add sugar and flour; stir to mix. Add 4 egg yolks and stir; then add milk. Whisk mixture for 30 seconds, or until completely mixed. 

In microwave, cook mixture on high in 2-minute increments: Microwave for 2 minutes; remove and whisk; microwave a second 2 minutes; remove and whisk; microwave a third 2 minutes; remove and whisk. Check the mixture to see if it is thickened to the consistency of a brownie mix. If not, microwave in 1-minute increments, whisking after each time, until thick. Whisk in vanilla and butter. Then, add coconut and stir well. Pour into pie shell. 

For meringue, in medium bowl, add egg whites, sugar and vanilla. Using mixer, beat on high until stiff peaks form, about 5–7 minutes. 

Using spatula, add meringue to top of pie. Seal the edges, then swirl meringue to decorate the top. Garnish top with shredded coconut. 

Bake at 350° on middle rack for about 8–10 minutes or until coconut starts to brown.

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