Coconut Cream Meringue Pie

Coconut Cream Meringue Pie

8 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    5 h 5 m
Mad Butcher
Recipe by  Mad Butcher

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

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.

Share It

Reviews (8)

Rate This Recipe
Cookin Up A Storm
10

Cookin Up A Storm

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.

MOHLMAN
3

MOHLMAN

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!

Svega97
2

Svega97

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.

More Reviews

Similar Recipes

Coconut Cream Pie
(245)

Coconut Cream Pie

Coconut Cream Pie IV
(102)

Coconut Cream Pie IV

Coconut Cream Pie VI
(76)

Coconut Cream Pie VI

Coconut Cream Pie IX
(28)

Coconut Cream Pie IX

Coconut Marshmallow Cream Meringue Pie
(19)

Coconut Marshmallow Cream Meringue Pie

Coconut Cream Pie VIII
(21)

Coconut Cream Pie VIII

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 632 cal
  • 32%
  • Fat
  • 34.9 g
  • 54%
  • Carbs
  • 73.5 g
  • 24%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Coconut Cream Pie

>

next recipe:

Coconut Cream Custard Pie