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How to Make Coconut Cream Pie with Whole Wheat Crust

By Edited Jan 11, 2016 0 8

Easy Coconut Pie Recipe

Coconut Cream Pie
Easy Coconut Cream Pie

   This pie has an easy pat-in crust, using a rich grain flour and is topped with old-fashioned coconut cream filling and a fluffy meringue.

Ingredients for crust:
1-1/2-cups whole wheat flour
2-teaspoons white granulated sugar
1/2-teaspoon salt
1/2-cup vegetable oil
2-tablespoons cold milk

Ingredients for filling:
2/3-cup white granulated sugar
3-tablespoons cornstarch
1-tablespoon all-purpose flour
1/2-teaspoon salt
3-cups milk
3-large egg yolks, lightly beaten
3/4-cup flaked coconut
1-tablespoon butter
1-1/2-teaspoons vanilla extract

meringue ingredients:
3-large egg whites, at room temperature and lightly beaten
1-cup marshmallow cream
1/4-cup flaked coconut

Step 1...In a bowl, combine the 1-1/2 cups  whole wheat flour, 2 teaspoons white granulated sugar and 1/2 teaspoon salt. Combine the 1/2 cup vegetable oil and 2 tablespoons cold milk, stir into flour mixture just until moistened (mixture will be crumbly). Press on the bottom and up the sides of an un-greased 9-inch pie plate. Bake at 350 degrees for 20 minutes. Cool on a wire rack.

Step 2...For the filling, combine the 2/3 cups white granulated sugar, 3 tablespoons cornstarch, 1-tablespoon all-purpose flour and salt in a large saucepan. Gradually stir in the 3 cups milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1-cup hot filling into the egg yolks; return all to the saucepan, stirring constantly. Bring to a gentle boil, cook and stir for 2 minutes. Remove from heat, stir in the 1/4 cup flaked coconut, 1 tablespoon butter and  1-1/2 teaspoons vanilla until the butter is melted. Pour hot pie filling into crust.

Step 3...In a mixing bowl, beat egg whites until soft peaks form. Gradually beat in marshmallow cream  on high-speed until stiff glossy peaks form. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. Bake at 350 degrees for 12 to 15 minutes or until meringue is golden. Cool on a wire rack for 1 hour; refrigerate at least 3 hours before serving.

yield: 6 to 8 servings. Refrigerate leftovers.



Apr 13, 2011 7:11pm
yum! Thanks!
Apr 13, 2011 7:23pm
Mmmmm! Another fabulous recipe. Coconut cream pie with a whole wheat crust ... doesn't the whole wheat crust almost make it a health food?
Apr 17, 2011 5:10pm
Apr 17, 2011 8:24pm
I'm with Deb. I'll agree that this is a health food if you will! My mouth is watering just looking at the photo! Thanks!
Apr 21, 2011 9:18pm
This recipe sounds delicious. This is the perfect time to post this recipe. I love coconut cream pie.
May 11, 2011 9:20am
Wonderful detailed step-by-step, how to recipe for a coconut pie from scratch. Looks delicious and fun to make, too.
May 11, 2011 9:25am
ty sullysee
Jan 24, 2012 1:19pm
Looks amazing! Coconut Cream Pie is one of my favorites and now I can justify it by saying the whole wheat crust is healthy! Thanks for the recipe, I will be trying this.
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