Print Recipe

Coconut Cream Pie in a Shortbread Crust



  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon kosher or sea salt
  • 3 cups whole milk
  • 3 large eggs, beaten
  • 1 1/2 cups flaked coconut, toasted, divided
  • 1 tablespoon butter
  • 1 1/2 teaspoons vanilla extract
  • 1 (9-inch) Shortbread Pie and Tart Crust


  1. Prepare Shortbread Pie and Tart Crust. Set aside.
  2. In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer.
  3. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir for about 2 minutes more (do not boil).
  4. Remove from the heat; stir in 1 cup coconut, butter and vanilla extract.
  5. Pour into pie shell; sprinkle with remaining coconut.
  6. Chill for several hours before serving.
  7. Refrigerate leftovers.

Yield: 1 (9-inch) pie

From the kitchen of Linda Jolly.

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