Coconut Marshmallow Cream Meringue Pie Recipe -
Coconut Marshmallow Cream Meringue Pie Recipe

Coconut Marshmallow Cream Meringue Pie

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"Extra rich and gooey coconut cream pie! Half and half may be used in place of cream."

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Ingredients Edit and Save

Original recipe makes 2 pies Change Servings


  1. For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat.
  2. In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended.
  3. Gradually add the egg mixture to the mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut.
  6. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly browned. Refrigerate until ready to serve. Chill any leftovers.
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Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2006

I am a very good pie baker and I rate this recipe very highly. I bake pies at Christmas for other people and this is the coconut pie recipe I use every time. The only thing I change is I make all cream pie recipes in the microwave ( cooking the pudding part) - so much easier and they turn out perfect every time!

Most Helpful Critical Review
Apr 21, 2006

I did not like this recipe at all. I made it for Easter and it didn't have enough flavor. I probably will never make it again.


26 Ratings

Dec 02, 2003

This is absolutely the BEST coconut pie I have ever had... I don't do meringue pies because I can't do the meringue, but this one is easy and great! Takes a little time, but it is well worth it!!!

Dec 21, 2006

I made this for Thanksgiving and both the pies were gone before I even got a slice! I had to make it again for my kids and so I could try it a few days later and this has to be the best pie I have ever had! My family asked me to make it again for Christmas!

May 02, 2003

Very easy. One modification instead of just 5 cups of half and half, I used 15oz, of coconut milk and then rest half and half. Everyone loved the creaminess of it. Have given the reciepe out to all my friends.

Dec 27, 2008

Fantastic and easy to make! Will definitely make again. Did put 1 C of coconut in the pie, recipe only calls for 1/4 C but the ingredients would only add up to 1/2 C instead of the 1 1/4 C on the ingredients list.

Aug 11, 2003

Fabulous pie! I also used coconut milk (about 15oz) in place of some of the cream. It turned out great. Will definitely make this one again.

Aug 29, 2002

This is absolutely the best coconut pie. Easy to make, wonderful creamy taste. If you are a coconut lover, this is for you. R Gunn


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  • Calories
  • 479 kcal
  • 24%
  • Carbohydrates
  • 52.4 g
  • 17%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 272 mg
  • 11%

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

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