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Coconut Cream Pie Recipe


A delicious treat that is served in the Kling House Restaurant.


  • 4 pints milk
  • 3 Tbsp. gelatin
  • 1-1/2 cups sugar
  • 9 egg yolks (save whites)
  • 2 quarts heavy whipping cream
  • 6 Tbsp. (heaping) cornstarch
  • 1 Tbsp. + 3 tsp. vanilla
  • 3 cups shredded coconut
  • Dash of salt
  • Additional 1-1/4 cups sugar


In a bowl combine 3 pints milk, gelatin & sugar, whisk. Place in microwave for 15 minutes. Whisk again. In another bowl, mix egg yolks, cornstarch, 3 tsp. vanilla, a dash of salt and remaining pint of milk. Add to hot gelatin mixture and whisk. Microwave for 15 minutes. Remove from microwave and whisk again. Next, add 3 cups shredded coconut and cool.

Beat remaining egg whites while slowly adding 3/4 cup sugar; add to cooled coconut mixture. Beat 2 quarts heavy whipping cream while slowly adding 1/2 cup sugar and 1 Tbsp.
vanilla. Add 1 cup whipped cream to coconut mixture. Spoon coconut mixture into baked pie shells and top all 3 pies with remaining whipped cream. Serve pies cold.

dessert, coconut cream pie recipe

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