Coconut Pie from

Hallie Mae’s Coconut Cream Pie

  • 1 pie shell, baked
  • 1 1/2 cups milk, scalded
  • 1 cup sugar, divided use
  • 1/4 cup flour
  • 1/8 teaspoon salt
  • 2 egg yolks, beaten
  • 2 tablespoons butter
  • 1 cup shredded coconut
  • 1 1/4 teaspoons vanilla, divided use
  • 2 egg whites

Bake pie shell until brown, and allow to cool. Heat water in the bottom of a double boiler. Scald milk. Sift ¾ cup sugar, flour, and salt. Add scalded milk to flour mixture. Cook in the top of the double boiler until thickened. Whisk in tempered egg yolks and butter. Continue cooking, and stir until butter is melted. Add coconut and 1 teaspoon vanilla. Cool. Pour into pie shell. Beat egg whites and ¼ teaspoon vanilla until foamy. Gradually add ¼ cup sugar (1 tablespoon at a time), beating until stiff peaks form. Spread meringue over filling, making sure to seal the edges of pastry. Bake at 400° for 10 minutes or until meringue is golden brown.

Recipes and Remembrances: Croom Family RecipesOrder a copy
To purchase Recipes & Remembrances: Croom Family Cookbook, call Diane Johnson at (252) 286-8477.

Additional recipes from Recipes & Remembrances: Croom Family Cookbook that appeared originally with this one:
Angel Biscuits
Potato Soup

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