Double Coconut Cream Pie

READY IN: 35mins
Recipe by Bliss

The best coconut cream pie ever!!

Top Review by c1jarratt_1483772

This is a delicious pie. I, too, had problems with a runny filling. It bubbled and was thick - but after putting in the oven for the merengue to brown - and when it cooled in the fridge until the next day - the filling was now loose? II'n not sure if it was the merengue cooking or if it loosens after cooking. Next time I will use more cornstarch. I also used 2% milk - perhaps that was the cause?

Ingredients Nutrition


  1. For filling, in a saucepan, combine the 1 cup sugar and cornstarch. Gradually stir in the milk. Cook and stir over medium-high heat till mixture is thickened and bubbly.
  2. Remove the saucepan from heat.
  3. In a bowl, beat the egg yolks with a fork.
  4. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan.
  5. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove mixture from the heat.
  6. Stir in the 3/4 cup coconut, the butter and vanilla. Pour filling into baked piecrust.
  7. For meringue, in a mixing bowl, beat egg whites with an electric mixer till soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight)and sugar dissolves.
  8. Immediately spread meringue over hot filling
  9. in piecrust, carefully sealing to edge of pastry to prevent shrinkage.
  10. Sprinkle the 1/4 cup coconut over the top.
  11. Bake the pie in a 350° oven for 15 minutes or till golden. Cool the pie completely on a wire rack. Store in the refrigerator.
  12. Makes 8 servings.

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