Sanctuary Ridge Family Recipes

Coconut Cream Pie

My Favorite Dessert

Everyone has their favorite dessert and this is my absolute favorite! Coconut Cream Pie. I love pie! I was so excited when I found this recipe a few years ago. What makes this pie so special is making it in a cast iron skillet. You don’t have to use a cast iron skillet, that’s just how I’ve always made it. Sometimes I make a homemade crust but most of the time I just use a large pre-made frozen pie crust. It’s an easy recipe to make if you have everything measured and ready before you begin. The recipe goes pretty quick so you need to be prepared for each step!

In the photo above, there are two pies. This recipe only makes one pie. I did come up with a variation for Chocolate pie and I’ll share that recipe tomorrow for those who love a good Chocolate pie. Here they are pictured together before I added the meringue.

Coconut pie and Chocolate pie

Coconut Cream Pie

My favorite dessert! Cook this old fashioned pie in a cast iron skillet if you have one, if not a regular skillet will do!
Course Dessert
Cuisine American


  • 1 1 Deep Pie Crust- baked
  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Cornstarch
  • 1/4 tsp Salt
  • 2 Cups Milk
  • 3 Egg Yolks, lightly beaten
  • 3/4 Cup Coconut Flakes
  • 1 TBSP Butter
  • 1/2 tsp. Vanilla Extract


  • 3 Egg whites
  • 1/4 tsp. Cream of Tartar
  • 1/4 tsp. Vanilla Extract
  • 6 TBSP Granulated Sugar
  • 1/4 Cup Coconut Flakes


  • For Filling: In a small cast iron skillet, combine the sugar, cornstarch and salt. Add the milk and stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. 
    Remove from the heat. Stir a small amount of hot filling into the beaten egg yolks; return all of this to the pan, stirring constantly. Bring to a gentle boil; cook and stir for two minutes. Remove from the heat. Stir in coconut, butter and vanilla. Pour into the baked pie crust. Set Aside.
    In a mixing bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in the sugar, one TBSP at a time on high speed, until stiff peaks form. Spread the meringue over the hot pie filling, sealing the edges of the meringue to the crust. Sprinkle with coconut.
    Bake at 350 degrees for 20 minutes or until golden brown. Cool the pie on a wire rack for at least one hour; then refrigerate for 1-2 hours before serving.
Keyword coconut cream pie, coconut desserts, sanctuary ridge family recipes

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