Creamy Coconut Pie

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • For the pie crust: 1 cup - plain flour
  • 1/3 cup - margarine
  • 1/2 tsp - salt
  • 1.5-2 tbsp - cold water
  • For the filling: 1/3 cup - plain flour
  • 2 - egg yolks, beaten
  • 5-6 drops - vanilla essence
  • a dash of salt
  • 2 tbsp - butter
  • 1/2 cup - sugar
  • 2 cups - hot milk
  • 1 cup - grated coconut
  • For meringue: 2 - egg whites
  • 4 tbsp - castor sugar

How to Make Creamy Coconut Pie

  • To make the pie crust, sift together flour and salt. Cut in margarine with a knife till the mixture resembles large peas.
  • Sprinkle cold water and mix with a fork until the dough can be formed into a ball.
  • Roll out on a floured board and place in a greased pie dish. Fold the edges under to thicken, and flute attractively.
  • Prick all over with a fork and bake in a pre-heated oven (400 degrees F) for 10-15 minutes. Cool.
  • To make the filling: Sift together flour and salt. Add sugar. Gradually, stir in milk.
  • Pour into a double boiler and cook, stirring till thick. Remove about 1/2 cup of this mixture and beat in egg yolks.
  • Pour back into the milk batter and cook on low heat, stirring, till smooth and thick.
  • Remove from fire and mix in vanilla and butter. Cool. Fold in grated coconut.
  • Spoon into cooled pie crust.
  • To make the meringue, beat egg whites till stiff.
  • Gradually add castor sugar, beating all the while, till the mixture forms stiff peaks.
  • Cover the pie completely with meringue and seal the edges.
  • Bake in a pre-heated oven (350 degrees F) for 10-15 minutes.