Kathy's Coconut Cream Pie

Kathy's Coconut Cream Pie


Homemade is always the best and this pie is no exception.


  • ¼ cup Cornstarch
  • ⅔ cup Sugar
  • ¼ tsp Salt
  • 2 cups Milk (scalded)
  • 3 Egg yolks (beaten)
  • 2 tbsps Butter
  • 1 tsp Pure Vanilla Extract
  • ¼ cup Sweetened coconut
  • ⅓ cup Toasted coconut
  • 8 oz Cool Whip
  • 9 inch Pre-baked pie shell


  1. Combine cornstarch, sugar and salt. Add milk and mix well.
  2. Pour small amount over beaten eggs, mix and return to mixture, mix together.
  3. Cook over low heat or use double boiler until mixture thickens. Add butter and vanilla, then add desired amount of sweetened coconut (appox. 1/4 cup) to mixture.
  4. Pour mixture into a pre-baked pie shell. Allow to cool to room temperature.
  5. After mixture cools, top the pie with 8 oz. Cool Whip.
  6. Toast some coconut (approx 1/3 cup) and sprinkle over the top of the pie.