Coconut Cream Pie

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
1 pie
Level:
Intermediate

Ingredients
  • 1 blind-baked 9-inch pastry shell
  • 2 1/4 cups whole milk
  • 3/4 cup sugar, plus 1/4 cup for the egg whites
  • 3 eggs, separated
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla
  • 1 3/4 cups toasted coconut
  • 1 tablespoon butter
Directions

Preheat the oven to 400 degrees F. In a saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.


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4.7 61
Excellent. item not reviewed by moderator and published
This pie is great! I followed some reviewers' suggestions and used a can of coconut milk mixed in with regular milk to total 2 1/4 cups. I wasn't sure whether to use sweetened or unsweetened coconut, but opted for unsweetened (lightly toasted in the oven) since some reviewers said the pie was too sweet. With the sweetness from the coconut milk, the unsweetened coconut worked perfectly. I sprinkled a little extra coconut on top before browning the meringue. The pie looked pretty and tasted great, too. Even my Southern relatives raved about it, and believe me they know coconut pie. item not reviewed by moderator and published
This was one of the top 5 pies I have made in my life! I used local whole milk for the filling, toasted sweetened coconut myself in a pan (made extra to sprinkle on the meringue before cooking), followed all the directions without modifying. Turned out perfect! Plenty coconut-y! item not reviewed by moderator and published
I made some changes to make this (somewhat) healthier, obviously no dessert is good for you, but I used pure coconut milk instead. A great starter recipe to come up with your perfect coconut cream variant. item not reviewed by moderator and published
I had a store bought at a bbq the other day. I couldn't wait to make home made!! Very, easy and tasted along the way. Emmmm....Can't wait to slice a piece at the bbq today!! item not reviewed by moderator and published
I hate it when people modify recipes and give it 5 stars. However in place of vanilla use coconut extract. In place of butter use extra virgin coconut oil. Toast 2 cups of coconut and use the remainder to put on top of the meringue before baking. Meringue needs to be put on a hot pie to ensure good seal or the meringue will shrink. Also needs 1/4 teaspoon of cream of tartar in the egg whites before whipping. This recipe is a great starting point. item not reviewed by moderator and published
Easy to make, and oh-so delicious! And, the golden merengue on top looks beautiful, too. I followed others' tips and did half-coconut milk, half-whole milk, and it tasted fantastic. Definitely NOT too sweet. Can't wait to make another one (if only there weren't so many calories)! item not reviewed by moderator and published
This is really good but I did change it up a little. We don't care for meringue so much, so I used 1 1/2 times the filling so it wouldn't be skimpy. Used coconut milk and added 1/2 tsp salt, and 1 tsp coconut extract. I left out the coconut in the filling and just topped the pie with toasted coconut. Also made an unbaked graham crust on account of time. The whole family enjoyed it! item not reviewed by moderator and published
This is a great recipe.... instead of whole milk i use coconut milk... my family says it is the best coconut pie they have ever ate. i would suggest trying this with the coconut milk and see how it taste! item not reviewed by moderator and published
I love to bake, this is the coconut pie I have made. I did not have any milk so used all heavy cream you cannot believe how rich and good it is. Most of the time I always use heavy cream when it calls for whole milk. I will never change from this recipe.? item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond