Coconut Cream Pie Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 cups - milk, divided
  • 1 cups - sugar
  • 1/8 teaspoons - salt
  • 6 tablespoons - cornstarch
  • 1 cups - sweetened flaked coconut
  • 3 tablespoons - butter
  • 1 tablespoons - vanilla extract
  • 1 - nine-inch baked pie shell
  • 1 - recipes of Mile High Meringue
  • - sweetened flaked coconut, for garnish
  • Mile High Meringue
  • 3 - large egg whites
  • 1 tablespoons - cornstarch
  • 1/4 teaspoons - cream of tartar
  • 6 tablespoons - sugar
  • Directions:

    In a large bowl, beat egg whites, cornstarch and cream of tartar at high speed with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Set aside until ready to top pie.

    1. Preheat oven to 350° F.

    2. In a large saucepan, combine 2 cups milk, sugar, and salt. Bring to a boil over medium heat.

    3. Meanwhile, combine remaining 1 cup milk and cornstarch in a bowl. Add to hot milk mixture. Cook, stirring occasionally, until mixture thickens.

    4. Add coconut, butter and vanilla. Cook and stir until mixture thickens again.

    5. Pour into pie shell and top with meringue, swirling the meringue into soft peaks. Sprinkle additional coconut on top to garnish, if desired.

    6. Bake until meringue is light brown around edges and coconut is toasted, approximately 8 minutes.

    Brief Description

    Meringue topped coconut pie.

    Main Ingredient:


    Category:  Pies

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 30 min


    Taste of the South Magazine - Kymberly Groves

    Posted By:


    Posted On:

    February 1, 2021

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