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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    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!!
    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.
    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)!
    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!
    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!
    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.?
    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!
    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.
    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.
    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.
    its easy to make and so very yummy : I absolutely loved it!!!
    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. :
    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!
    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.
    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.
    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!!!
    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.
    Blind Baked pie crust means that you bake the pie cruse before you add the cooked filling.
    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.
    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!!
    GREAT
    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.
    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.
    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!
    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.
    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.
    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 :
    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..
    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.
    I actually added about a shotglass of coconut rum to the meringue, and it turned out amazing!
    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.
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