Coconut Cream Meringue Pie

Total Time
Prep 20 mins
Cook 15 mins

This makes a creamy pie, topped with golden meringue and toasted coconut. The pie requires 1 hour cooling time plus 1-2 hours for chilling time.

Ingredients Nutrition


  1. In saucepan, combine the sugar, cornstarch and salt.
  2. Gradually stir in milk until smooth.
  3. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Gradually stir in 1 cup hot filling into egg yolks; return all to the pan, stirring constantly.
  5. Bring to a gentle boil; cook and stir for 2 minutes.
  6. Remove from heat; stir in chopped coconut, butter and vanilla until butter is melted.
  7. For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
  8. Add cream of tartar, beat until soft peaks form.
  9. Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
  10. Pour hot filling into crust.
  11. Spread with meringue, sealing edges to crust.
  12. Sprinkle with flaked coconut.
  13. Bake at 350 degrees for 13-15 minutes or until golden brown.
  14. Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
  15. Refrigerate leftovers.
Most Helpful

Very good! I made a cookie crust for mine with coconut macaroon cookies. I think pecan shortbread cookies would be great too. My filling took a little longer to set, so to allow enough time for this.

icynorth May 15, 2010

I made this pie for Thanksgiving. My family loved it. It came out perfect. I doubled the recipe because I used a 10 in. pie crust. The taste was not too strong and very smooth. The filling did not get watery. Everyone left with the recipe.

chasoil November 26, 2007