Coconut Cream Pie IV Recipe

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Coconut Cream Pie IV
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  1. Combine 3/4 cup sugar, cornstarch, salt and milk in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
  2. In a medium bowl, beat the 3 egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat and add butter, vanilla and coconut. Pour into baked pie shell. Cool in refrigerator.
  3. Preheat the oven to 375 degrees F (190 degrees C)
  4. In a medium glass or metal bowl, beat egg whites until frothy. Slowly add 6 tablespoons sugar while continuing to beat until whites form stiff peaks. Spread meringue over pie, sealing to the edges and sprinkle with coconut.
  5. Bake in the preheated oven until meringue is toasted, 10 to 15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2624.29 Kcal (10987 kJ)
Calories from fat 1064.38 Kcal
% Daily Value*
Total Fat 118.26g 182%
Cholesterol 561.9mg 187%
Sodium 2098.05mg 87%
Potassium 1538.62mg 33%
Total Carbs 342.87g 114%
Sugars 161.28g 645%
Dietary Fiber 6.15g 25%
Protein 51.28g 103%
Vitamin A 0.3mg 9%
Iron 6.2mg 34%
Calcium 722.8mg 72%
Amount Per 100 g
Calories 218.67 Kcal (916 kJ)
Calories from fat 88.69 Kcal
% Daily Value*
Total Fat 9.85g 182%
Cholesterol 46.82mg 187%
Sodium 174.82mg 87%
Potassium 128.21mg 33%
Total Carbs 28.57g 114%
Sugars 13.44g 645%
Dietary Fiber 0.51g 25%
Protein 4.27g 103%
Iron 0.5mg 34%
Calcium 60.2mg 72%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 61.5
  • 72

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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