Aunt Jenny’s Coconut Cream Pie

Mom’s notes say to use 3 eggs, instead of 2.



  • 1 cup milk
  • 1 cup light cream/half & half
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 2 egg yolks reserve the whites for the meringue
  • 1 teaspoon vanilla extract
  • ½ cup flaked coconut


  • 2 egg whites
  • 6 teaspoons sugar
  • ½ teaspoon vanilla extract


  • ½ cup flaked coconut divided
  • 1 baked 9-inch pie shell


  1. Scald milk and cream (heat until bubbles form at edges in the top of a double boiler, over simmering water).
  2. In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly.
  3. Add to milk and cook 15 minutes, stirring constantly.
  4. Mixture should be thick and smooth. Lightly whisk egg yolks in a small bowl.
  5. Continue whisking while pouring ¼ cup hot milk mixture over yolks; return yolk mixture to double boiler and cook one minute longer.
  6. Cool and add vanilla and ½ cup coconut.
  7. Pour filling into pre-baked pie shell.
  8. Make meringue:
    • In a large mixing bowl, beat whites until stiff but not dry.
    • Add sugar gradually, 1 tablespoon at a time, beating constantly. Add vanilla.
    • Pile lightly onto hot filling in baked pie shell and spread to edges so pie is completely sealed.
  9. Top with meringue and and sprinkle remaining ½ cup coconut over top.
  10. Bake in preheated 325°F oven 15 minutes or until firm and delicately browned.
  11. Cool and store in refrigerator.