Coconut Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Nutmeg makes the difference in this unusual, marvelous, all-coconut pie


  • Unbaked 9" pie shell
  • 4 egg whites
  • 1 tsp. nutmeg
  • tsp. salt
  • 2 tsp. vanilla extract
  • 2 c. sifted confectioners sugar
  • c. flaked coconut
  • 2 c. milk, scalded
  • 2 tblsp. butter or margarine


  • In top of double boiler, combine 2 egg whites, nutmeg, salt, vanilla, sugar, coconut, milk and butter. Stir over hot (not boiling) water 5 minutes, or until mixture has slightly thickened (do not overcook). Remove from heat; cool to room temperature.
  • Beat remaining 2 egg whites only until they stand in soft, stiff peaks (do not beat too stiff). Fold into cooled coconut mixture. Empty into pie shell.
  • Bake in very hot oven (450°F.) 10 minutes; reduce heat to moderate (350°F.) and bake 30 to 40 minutes longer, or until filling is firm in center. Serve cold.