Old Fashioned Coconut Cream Pie Recipes

Toasted Coconut Cream PieCoconut Cream Pie with a Toasted Meringue Topping
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These old fashioned coconut cream pie recipes make delicious dessert pies completely from scratch. Coconut has always been a popular ingredient for pies.

Coconuts have been available to cooks for centuries as they were easy to transport and inexpensive to buy. For many people living in remote rural areas, coconuts added a taste of the exotic to an often mundane life.

You'll enjoy the delicious flavors of these homemade dessert pies, especially when the coconut is freshly grated.

Old Fashioned Coconut Cream Pie Recipe

The Perry Home Cook Book (1920)

Coconut Cream Pie

Heat 2 cups milk; dissolve 2 heaping tablespoons cornstarch; add 2 beaten yolks, 3 tablespoons sugar and a little milk; stir slowly into heated milk; cook till thick, flavor with lemon; cool.

Pour a little into a baked crust, alternating a thin layer of custard, then 1 of grated coconut, until crust is filled; cover with meringue and brown at 350°F. —Dorothy Mae Griffith

Old Fashioned Coconut Cream Pie Recipe

The White House Cook Book (1913)

Coconut Cream Pie Filling

One-half cup desiccated coconut soaked in one cupful of milk, two eggs, one small cupful of sugar, butter the size of an egg. This is for one small-sized pie. Nice with a meringue on top.

Old Fashioned Coconut Cream Pie Recipe

The Dominion Home Cook-Book (1868)

Dominion Coconut Cream Pie

Cut off the brown part of the coconut meat, grate the white part, and mix it with the milk, and set it on the fire and let it boil slowly eight or ten minutes.

To a pound of the grated coconut allow a quart of milk, eight eggs, four tablespoonfuls of white sugar, a glass of wine, a small cracker pounded fine, two spoonfuls of melted butter, and half a nutmeg.

The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and coconut, which should be first allowed to get quite cool; add the cracker and nutmeg, turn the whole into deep pie plates with a lining and rim of puff paste. Bake them as soon as turned into the plates (350°F).

Old Fashioned Coconut Cream Pie Recipe

Aunt Babette's Cook Book (1889)

Creamy Coconut Meringue Pie

Grate up a coconut, reserving the coconut milk. Then, line a pie plate with rich puff paste.

Rub a quarter of a pound of butter to a cream, add half a pound of powdered sugar and the beaten yolks of four eggs, the grated peel of a lemon, a wineglassful of brandy, and the milk of the coconut, and then add the grated coconut to this mixture. This will make two pies. Bake in open shells at 350°F.

Now make a meringue of the egg whites with pulverized sugar and spread on top and brown in oven.

About the Old Fashioned Coconut Cream Pie Recipes

The thought of obtaining coconut fresh from the shell might seem difficult and time-consuming, but opening a coconut is EASY once you know the secret of how to open coconut shells instantly.

Everyone should experience the fun of splitting open a coconut and preparing the coconut meat from scratch. It tastes so delicious when it's fresh, and it's a novel and fun experience for children.

The freshly grated coconut is so much fresher than the prepared store-bought kind. Its taste is amazing!

True, you can substitute store-bought coconut in the recipes, but why not open a coconut and experience the fresh, moist flavor difference?

Select one of the old fashioned coconut cream pie recipes and get ready to enjoy a special treat.

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