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Donna Calbough cutting into coconut pie

Donna Calbough’s Coconut Pie Recipe

Donna Calbough
“I have been making this recipe for as long as I can remember. It is the recipe my mother always used, and she taught me to make itat a young age.”
Course Dessert
Cuisine American
Servings 8 servings


  • ½ cup plain flour
  • 2/3 cup + 4 Tbsp. sugar, separated
  • 2 eggs
  • 2 cups milk
  • 2 Tbsp. butter
  • 1 tsp. coconut flavoring
  • 1 tsp. vanilla flavoring
  • 1 cup shredded coconut, to taste
  • ¼ tsp. cream of tartar
  • 1 pre-baked pie crust


For the pie filling

  • Combine dry ingredients in a bowl.
  • Separate egg yolks from egg whites. Reserve egg whites.
  • Use a double boiler to warm the milk. Add egg yolks and then add dry mixture. Stir constantly until mixture thickens.
  • Remove from heat, and add butter, coconut flavoring, and vanilla flavoring. Beat with an electric mixer until custard is smooth and add to baked pie crust.

For the meringue

  • Using an electric mixer, beat the egg whites until fluffy while gradually adding 4 tbsp. sugar and cream of tartar. Then add to pie and sprinkle shredded coconut on top before baking in the oven until golden brown. The pie can be served warm or refrigerated.
Keyword coconut cilantro rice, coconut pie, Family Recipe, Pie