RECIPE: Daddy's Creamy Coconut Pie

Linda Skeens winning recipe from the 2013 Greater Jacksonville Fair. She won first place in the Pillsbury Pie Baking Championship.


1 Pillsbury Pet-Ritz Deep Dish Pie Crust


Coconut Custard Filling:

4 egg yolks

1/3 cup plus 2 teaspoons cornstarch

3/4 cup sugar, plus 1 tablespoon

1/2 teaspoon salt

3 cups milk (1 can coconut milk plus enough milk to equal 3 cups)

2 tablespoons butter

2 teaspoons vanilla

3/4 cup frozen coconut



4 egg whites

1/3 cup granulated sugar

1/3 cup frozen coconut


For Crust: Bake the Pillsbury Pet-Ritz deep dish pie crust according to package directions.


For Coconut Custard Filling: Whisk the egg yolks in a bowl, set aside. Stir cornstarch, sugar and salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Add egg yolks. Cook, stirring constantly, over medium heat until custard starts to thicken. Remove from heat. Add butter and stir until melted. Set aside and wait about 8 minutes stirring to cool the mixture. Add vanilla and coconut then pour into the baked pie shell.

For Topping: Beat the egg whites until soft peaks form, then add sugar, 1 tablespoon at a time, beating after each. Whip until peaks become creamy. Spread whipped mixture on the pie and then sprinkle coconut on top. Preheat oven to 500 degrees F and brown the topping. Yields: 8 to 10 slices.

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