Comida Kraft
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Stone's Coconut Cream Pie

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Make It

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  • To toast coconut, spread on baking sheet and place in 350 degree oven for 4 or 5 minutes until light brown. Stir often.
  • In a heavy saucepan, beat 3/4 cup sugar with cornstarch and salt. Gradually whisk in milk, and then egg yolks, one at a time. Cook over medium heat, stirring constantly until mixture comes to a full boil. Reduce heat and continue to cook for 2 or 3 more minutes. Remove from heat and stir in butter and 1 1/3 cups of coconut. Cover and let cool for 20 or 25 minutes. Pour into baked pie shell.
  • Beat egg whites to soft peaks; sprinkle remaining 1/4 cup sugar and continue beating until stiff; spread over top of pie and sprinkle with remaining coconut. Brown about 5 minutes in hot oven; watch carefully to make sure meringue doesn't burn. Cool completely before serving.


I think you will find this the most delicious coconut pie you have ever tasted! Well worth the trouble.

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