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
My all time favorite coconut pie recipe. I don't think I will ever use another one. I'm now famous for it in my family! item not reviewed by moderator and published
this was a pie I made spur of the moment. I had never made a coconut cream pie before this one. I thought it was very delicious. item not reviewed by moderator and published
I made this for my husband and he loved it. He's a huge coconut fan, and said it was one of the best pies he'd ever had. I substituted coconut milk for half of the milk just to add more coconut flavor. I'll be making this for the family at Thanksgiving. item not reviewed by moderator and published
My wife is a Coconut lover, I made it for her and she really loved it !!!!!!! I'm not a big fan of coconut but I can tell you is just amazing, is not over sweet, The Coconut flavor is really balanced and not over powering. I recommend it, is really good and easy to make. item not reviewed by moderator and published
its easy to make and so very yummy : I absolutely loved it!!! item not reviewed by moderator and published
We made TWO versions last night in an Iron Chef competition. We read all the reviews. Hubs and one son used Coco Lopez cream of coconut for half the milk since so many reviewers said it needed more coconut taste. They otherwise followed the recipe exactly. It was EXTREMELY DELICIOUS AND EASY TO MAKE! Me and the other son mixed most of the can of cream of coconut into heavy whipping cream and topped our pie with 2" fresh whipped cream topping (instead of meringue. We followed the recipe otherwise. Well, except for the chocolate chips that we sprinkled across the bottom of crust before pouring in the hot custard filling......Once again, that pie is flat out delicious also. Easy, easy recipe. Thanks Bam-man. : item not reviewed by moderator and published
This pie is incredibly easy to make. Unlike other cream pies, it holds together beautifully. It is honestly the best coconut cream pie I've ever had. It is the most requested dessert at all of our family outings! item not reviewed by moderator and published
Turned out great - delicious and fairly easy. I was worried it would be runny but it was firm when I cut it. I would put 1/4 tsp of salt next time like one of the other reviewers mentioned. Also I always put cream of tarter in my meringue. I wanted a recipe that had ingredients that I already had at home so this was perfect. item not reviewed by moderator and published
I thought the pie turned out perfect, but after cutting the first piece, I noticed that there was some liquid that ended up in the bottom of the pie dish. I think it ran from the meringue, but not quite sure. The filling was easy to do and turned out perfect, although, the next time I might add something to give the filling more coconut taste, like coconut flavoring or coconut milk. I will definitely use this as a basis for my pie, but use a different meringue recipe. item not reviewed by moderator and published
Just the very best coconut pie EVER! My friends just can't get enough of this and neither can we. If you like coconut cream, GO FOR IT!!! item not reviewed by moderator and published
This pie tasted awesome! It was a little complex, but I managed it. I followed it perfectly, but when I cut it the crust wasn't completely done, a little soggy. When I cut into it, there was a little excess liquid (Not quite sure what it was..., but not a big deal. I am 13 and I accomplished it pretty well. I am trying to get as much experience as possible to get scholarship money to attend The Culinary Institute of America. item not reviewed by moderator and published
Excellent! The sweetness is just perfect. I made two of these but forgot to prebake the pie shell on the first one. No problem, just took out all the coconut creme and baked it and then filled it again to bake the pie with the meringue. Really enjoyed it. Tonight I'm going to try and put chocolate in it and turn it into a chocolate coconut cream pie. item not reviewed by moderator and published
I used this recipe tonight to make a wonderful pie! I am living temporarily in Riga, Latvia in the Baltics. I did not bring my favorite recipes so rely quite a bit on the internet to help me out. Tonight I was not disappointed! I did make my own crust to make it even better but the filling was almost perfect. I sprinkled coconut on top of the meringue and wish I had taken a picture it was so pretty! The filling wasn't too sweet in my opinion. And I had to substitue flour for the cornstarch but no trouble with it thickening and it did not have lumps. I am "pinning" this one!! item not reviewed by moderator and published
GREAT item not reviewed by moderator and published
First time making this pie was easy - although I had to look up a couple of baking terms ("temper" and "blind-bake". Easy enough. I followed other reviewers and topped the pie with whipped cream rather than meringue with good results. Next time, I'd probably add a teaspoon of salt to the custard just to bring out the flavors a little bit, and maybe even 1/4 cup of rum. item not reviewed by moderator and published
This was a hit yesterday, Christmas! I followed it exactly. I did the micro method of toasting the coconut. Worked out great. I never got a piece, just got to lick the pan. I used a friends recipe for the meringue. 3 egg whites- 3 Tablespoon warm water, beat on low speed until frothy, Add 3/4 teaspoon baking powder, Beat on high adding 6 Tablespoons sugar, while beating. Add 1 teaspoon vanilla. Beat on high till spatula makes cut thru. Pile high bake 300 degrees till desired color.Does not weep! Try it you will be surprised. item not reviewed by moderator and published
I made this last night and it was a huge hit! It is my mother's favorite pie and she said it is the best she has ever had! I did take the suggestion of adding another egg white and a shot of coconut rum to the meringue. I will definitely be making this again! item not reviewed by moderator and published
I've made this recipe twice now and both times it came out delicious! I've shared it with friends who raved about it, too. One of my favorites. item not reviewed by moderator and published
Wow - I followed the recipe and it worked! the only alterating I made was adding 1/4 tsp cream of tarter to the egg whites becasue I am an amature ant thought I needed a little help. The meringue was perfect. item not reviewed by moderator and published
My honeys favorite pie is coconut cream and this one passed his test. It came out picture perfect and delicious. We did not find it too sweet at all as others mentioned. 2 slight changes I made were using coconut extract in place of vanilla, and did an extra egg white in the meringue to ensure there was a nice heap on top. Too bad you can't post pictures on this site...it looked better than the one show : item not reviewed by moderator and published
This was a wonderful Coconut Cream Pie. I didn't think it was to sweet as some have written.The only flaw this pie had if I had to put one is I think I will make a little more meringue next time. It was a little thin. With that being said I will be making this again. Thanks Emeril.. item not reviewed by moderator and published
Ok, I cheated! I used canned coconut cream pie filling. & for the crust I used graham cracker crumbs mixed with two tablespoons of sugar and 1/2 stick of butter. I used this recipe for the meringue. However, I cooked it at 350 for 15 minutes and then topped with sweetened coconut & cooked it for another 5 minutes at 400 just to toast the top. Even though I cheated, it was outstanding!! Thanks for the helpful hints on making meringue. item not reviewed by moderator and published
I actually added about a shotglass of coconut rum to the meringue, and it turned out amazing! item not reviewed by moderator and published
I usually LOVE Emeril's recipes, but...this one was not one of the better ones. It was very dense and very sweet. I also did not like the color of the filling. I know it was because of the toasted coconut, but it did not look appealing. Sorry. item not reviewed by moderator and published
taste was good, however, I don't know what I did wrong but the pudding was runny. it thickened well while cooking. any ideas why. item not reviewed by moderator and published
This is without a doubt the BEST coconut cream pie I have ever tasted! I made it for work and it was devoured in a matter of minutes. The only thing I did different was that I cooked it in a double boiler and, due to lack of time, I didn't toast my coconut. I did, however, sprinkle coconut over the top of the pie before browning. Perfection! item not reviewed by moderator and published
Loved it! item not reviewed by moderator and published
its thanksgiving and i just made this dessert. I have never made it, nor can recall eating coconut cream pie with merangae topping. It was easy to make as long as you read it thru. When making the merange you have to slowly beat the sugar in .. it didnt say that. and also.. it doesnt say that your suppose to eat it cold and refridgerate it. which i found on another website. Cant wait to eat it... im sure its gonna be great item not reviewed by moderator and published
i love this recipe! i make it for my dad every thanksgiving. item not reviewed by moderator and published
I had already reviewed this once---but I just had to come back and say that I have made this dozens of times now, and it comes out perfect each time. The best pie ever. I follow the instructions exactly, except I substitute cool whip for meringue. It is sooooooo good. item not reviewed by moderator and published
ABSOLUTLY FAN-FLIPPIN-TASTIC !!! EVERY OTHER RECIPIE I HAD ALWAYS FLOPPED. THIS ONE STOOD UP FIRM NOT LIKE RUNNY PUDDIN'. THANKS !!! MUWAHHH ! item not reviewed by moderator and published
great pie. fairly easy too. everyone wants this pie item not reviewed by moderator and published
Took a little time to prepare but it was worth it! WONDERFUL recipe-absolutely delicious! You won't be sorry! item not reviewed by moderator and published
The consistency is perfect. However for me it was just toooo sweet. I tried cutting sugar by 1/2 and to my tastes, it came of just right! Great recipe but I definitely would reduce sugar. item not reviewed by moderator and published
The best coconut cream pie ever. I love coconut soooo much and this was amazing. I used whiped cream for the topping instead and topped with chocolate shavings and it turned out fantastic. item not reviewed by moderator and published
I am normally hesitant of Emeril's recipes ...however, I read the reviews and went based on those...this is the first time I have ever made this pie and it was delicious! I'll start looking at more of his recipes now...thanks Emeril! item not reviewed by moderator and published
So easy turned out great. My wife couldn't believe I made it. THANKS EMERIL item not reviewed by moderator and published
Excellent Pie... My Husband is not a big fan of Coconut cream Pie...but he loved this one...Thanks Emeril... <3 Linda Campbell item not reviewed by moderator and published
I am by no means a cook. This turned out pretty good on the first try! It's very coconutty and sweet. It was surprisingly easy. item not reviewed by moderator and published
Simply marvelous. A little bit of work but definitely a keeper!!! I have made a number of pies over the years and I would highly recommend this one. Everyone loved it. It did require a little bit of work but was well worth the time. It was beautiful when I cut into it. My mother-in-law thought it looked like a professional had made it. And you know when you make an impression on your mother-in-law, it's a keeper!!!! item not reviewed by moderator and published
This was the first pie to go at Thanksgiving. Everyone raved over how delicious it tasted. My mother-in-law added an extra "bam" of coconut to the top before putting it in the oven. This recipe has been added to our keep folder! item not reviewed by moderator and published
this was a good recipe i really like it.It was a seami easy recipe.The only thing that i think i mest up on was the pastery shell.I don't think that i cooked it long enough or something. item not reviewed by moderator and published
I had a problem with coconut cream pies setting. This one sets perfect and tastes wonderful...I make it for friends for their birthday and they love it...I do give Emeril credit for the recipe. item not reviewed by moderator and published
This pie is so delicious! I like to add chocolate shavings on top when served because coconut and chocolate are so good together! item not reviewed by moderator and published
This is a great pie. I added a layer of bananas on the bottom and another in the middle to make banana-coocnut pie. It was great. item not reviewed by moderator and published
it was not very good. the flavor was fine, but the coconut make it chewy. i wouldn't recommend it. item not reviewed by moderator and published
my kids do not like unusual pies but i made this one and they could not get enough of this one. thanks monica item not reviewed by moderator and published
Very easy and very good! item not reviewed by moderator and published
Very easy to make, low fuss and great results. This is going on the Thanksgiving dessert table! item not reviewed by moderator and published
This recipe was out of this world. My husband loves coconut cream pie and this was my first attempt at making it. The recipe was easy to follow and the results were absolutely wonderful. The texture was perfect and just melted in our mouths! This will be the only coconut pie recipe I will ever use. Thanks, Jennifer Naples, FL item not reviewed by moderator and published
I personally don't like coconut, but my family went wild for this recipe. My father in law, who is notoriously fussy, was even raving about it. I found this an easy recipe to do and I used my own recipe for a graham cracker crust. item not reviewed by moderator and published
I was reading that putting the meringue on when the filling when it is still hot can prevent "weeping" and also helps cook the egg whites sitting directly on the pie. Should help with the liquid at the bottom. item not reviewed by moderator and published
Blind Baked pie crust means that you bake the pie cruse before you add the cooked filling. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond