This is one of Uncle Lee’s favorites, so Nana often makes it for his birthday meal.  If you don’t like coconut, and you just want a cream pie, omit the coconut and meringue.  Instead of meringue, make whipped cream using 1 ½ cups of whipping cream.  Spread evenly on top of the pie pudding, and no additional baking is needed.


  • 2 cups milk
  • ½ cup sugar
  • 2 tablespoons butter
  • ½ cup sugar
  • 3 eggs
  • ¼ cup corn starch
  • ½ cup whipping cream
  • 1 teaspoon vanilla
  • 1 cup sweetened coconut, divided


  • Heat first three ingredients in a large saucepan over medium heat. Bring to a simmer.
  • In a bowl, combine next three ingredients.
  • Gradually add to simmering milk mixture.  Cook until mixture thickens and is smooth.  Cool.
  • Whip cream and add vanilla. Fold into cooled milk mixture.
  • Fold ¾ cup coconut into cooled pudding.
  • Pour into baked pie shell.
  • Top with meringue, then sprinkle meringue with remaining coconut.
  • Place pie in a 400 Fahrenheit-degree oven until meringue and coconut are slightly brown. This should take about 10 to 15 minutes.