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Coconut Creme Pie


1 pie crust, baked 1/4 cup Karo Syrup
2 cups milk 3 Tbs. cornstarch
1 Tbs. butter 2 tsp. vanilla extract
1 Tbs. flour 1/4 tsp. salt
2/3 cup sugar 3 eggs, separated
1 cup flaked coconut 6 Tbs. sugar


In a saucepan, combine flour, cornstarch, sugar, & salt.   Stir in milk & blend well.  Cook over medium heat, stirring constantly.   Add syrup & cook until mixture comes to a boil..  Boil for 1 or 2 minutes or until mixture is thickened.  Remove from heat & add slightly beaten egg yolks (you may wish to add a small amount of cooked mixture to egg yolks & mix well before adding to cooked mixture).  Bring back to a boil & cook 1 minute.  Stir in coconut, butter & vanilla. Let mixture cool to lukewarm (stir occasionally).   Pour into a baked pie crust.   Beat Egg whites until stiff & add 6 Tbs. sugar.  Blend until sugar is well blended. Place on top of pie & brown in preheated 350° oven for 10 minutes or until lightly browned.  You may substitute whipped cream or Cool Whip for the egg white meringue.

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