Coconut Cream Meringue Pie Recipe - Allrecipes.com
Coconut Cream Meringue Pie Recipe
  • READY IN 5+ hrs

Coconut Cream Meringue Pie

Recipe by  

"This is a pie that was created for our daughter's birthday. She loved her grandmother's coconut cream pie. We did not have the exact recipe so we came up with this. It could take up to 30 minutes for the custard to get thick and come to a boil."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    5 hrs 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
  3. Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
  4. Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.
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Reviews More Reviews

Jan 09, 2013

I was skeptical about the use of coconut milk in this recipe since I thought it would be a little heavy, but it added a nice rich mouth feel to the filling. I will say that I did not use the 1/2 and 1/2, I used 2% milk because that it what I had on hand. It worked perfectly. I think that using the 1/2 and 1/2 would have made the filling too rich (if there is such a thing) because it was plenty rich as it was. Also, for me, it works better to blend the cornstarch, sugar and salt together in the sauce pan, add the beaten eggs and incorporate them and then add the liquids a portion at a time. This ensure that all the cornstarch and egg gets incorporated into a smooth mixture before you begin cooking it. My tasters LOVED this recipe and I will be making it again.

 
May 22, 2013

This was very easy to make, taste was good, but not great. Firmed up beautifully, was thick and creamy. I think the cornstarch gave it a slightly "off" taste. Made it exactly as written...Will make again, though with some slight preferential alterations.

 
Feb 01, 2014

This Coconut cream pie recipe is so delicious. I did as the first review suggested and blended the cornstarch, sugar and salt together in a saucepan. Then I added the beaten eggs and gradually poured in the milk. I did use 1/3 cup cornstarch and I used 2 and 1/2 cups of 2 % milk and only a 1/2 cup of half & half. Those were the only changes I made from the original recipe. My husband always loved his mother's coconut pie as we all did. No one in his family had her recipe. My husband says this recipe comes close. He thought his Mom used fresh cream after they milked the cows and it was of course much richer. Many thanks for sharing this goodness!

 
Feb 23, 2014

I made this for a church meal today. WOW!! It was a hit. Had trouble finding coconut milk, so used Silk coconut milk with 1/2 1/2. I wanted to get 30 pieces, So I made this in an XL cake pan. I used refrigerated Pillsbury pie dough, customizing it to the pan -- worked great. Meringue was more like a frosting, but was delicious. I called it Coconut Pie in a Pan. It's a keeper.

 
Feb 17, 2014

Awesome recipe! I used fat free half and half (yes, there is such a thing) and it made the custard just the right consistency. And I used 3 egg yolks since I would need 3 whites for the meringue. It didn't take nearly 30 mins to cook the custard but I won't argue with the cook because she shared a true winner of a recipe.

 
Sep 20, 2014

This pie is awesome! I did make one change; I used 2 cups of coconut milk and 1 cup of 1/2 & 1/2 because I didn't want to waste the coconut milk. It's a keeper!

 
Sep 07, 2014

This is my first attempt at coconut cream pie. This recipe was easy to prepare and the results were wonderful. I entered my finished product in a pie baking contest (after being challenged by my big brother!) and tied for first place! I made a second pie the next day and my family and friends LOVED it! Thanks for a great recipe!

 
Feb 25, 2014

I rarely make pies, especially creme pies, but the hub begged for a homemade coconut creme. I found this recipe and followed it as per the recipe. My hub absolutely loved it as did I! This is very rich but sooo good! Hub rarely gets "possessive" of deserts I make but has claimed this pie belongs to him! LOL! Too bad! I still snuck in a piece! Definitely will keep this recipe!!

 

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Nutrition

  • Calories
  • 632 kcal
  • 32%
  • Carbohydrates
  • 73.5 g
  • 24%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 34.9 g
  • 54%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 381 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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