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Aunt Mae's Coconut Pie

This recipe makes two pies. Never worry, you will need two!
Course Dessert
Cuisine American
Keyword coconut, cream pie, meringue, pie
Servings 16
Author stevens1951


  • 2 pie pans
  • 1 wire whisk


  • 2 cups sugar
  • 2/3 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup evaporated milk
  • 3 1/2 cups whole milk
  • 6 each eggs
  • 1 tablespoon vanilla extract
  • 1 stick butter
  • 1 14 oz bag coconut
  • 2 each pie crusts baked
  • 2 recipes Swiss Meringue


  • Combine sugar, flour and salt in microwave safe bowl. Stir to break up lumps.
  • Combine both milks in a microwave safe measuring cup and warm in microwave for 2 minutes.
  • Add milk to flour mixture and stir with a wire whisk to blend.
  • Microwave on high at 2 minute intervals until thickened, stirring well in between.
  • Separate egg yolks from the whites being careful not to break the yolks. Place the whites in a stainless steel mixing bowl to make the meringue later.
  • Slightly beat the yolks, then blend in a few spoonfuls of the hot pudding mixture to temper the yolks. Add the yolk mixture to the hot cream mixture and blend well. Microwave for an additional 2 minutes then add vanilla and butter blending until butter melts.
  • Add approximately two thirds of the coconut stirring until blended. Pour into baked pie shells and top with meringue made from the egg whites then top with the remaining coconut. Bake in a 400 degree oven until slightly brown. Cool and serve at room temperature.