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Coconut Cream Meringue Pie

Rated as 4.74 out of 5 Stars

"This is a pie that was created for our daughter's birthday. She loved her grandmother's coconut cream pie. We did not have the exact recipe so we came up with this. It could take up to 30 minutes for the custard to get thick and come to a boil."
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5 h 5 m servings 632 cals
Original recipe yields 6 servings (1 9-inch pie)


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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
  3. Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
  4. Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.

Nutrition Facts

Per Serving: 632 calories; 34.9 g fat; 73.5 g carbohydrates; 9.2 g protein; 84 mg cholesterol; 381 mg sodium. Full nutrition

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Most helpful positive review

I was skeptical about the use of coconut milk in this recipe since I thought it would be a little heavy, but it added a nice rich mouth feel to the filling. I will say that I did not use the 1/...

Most helpful critical review

Did not like Cornstarch. Taste good, but was way too much trouble. Will not use this recipe again.

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Least positive

I was skeptical about the use of coconut milk in this recipe since I thought it would be a little heavy, but it added a nice rich mouth feel to the filling. I will say that I did not use the 1/...

This Coconut cream pie recipe is so delicious. I did as the first review suggested and blended the cornstarch, sugar and salt together in a saucepan. Then I added the beaten eggs and gradually ...

This was very easy to make, taste was good, but not great. Firmed up beautifully, was thick and creamy. I think the cornstarch gave it a slightly "off" taste. Made it exactly as written...Will m...

I made this with a few changes. Used only 1/3 cup cornstarch and mixed dry, then egg then added liquids. Took only a few minutes to thicken after bringing to boil slowly - bringing to boil is w...

Excellent texture and taste! For me it tasted like a combination of coconut and bananas! One thing I would do different next time is begin whipping the eggs at the same time I begin stirring t...

I made this for a church meal today. WOW!! It was a hit. Had trouble finding coconut milk, so used Silk coconut milk with 1/2 1/2. I wanted to get 30 pieces, So I made this in an XL cake pan. I ...

I used coconut cream instead of coconut milk. It turned out wonderful. Will make this pie again.

Awesome recipe! I used fat free half and half (yes, there is such a thing) and it made the custard just the right consistency. And I used 3 egg yolks since I would need 3 whites for the meringu...

I made this for my Wife and she loved it. I also used 2% milk instead of 1/2 and 1/2. The only difference was I accidentally put 6 tablespoons of sugar in the filling. My wife and Kids said it m...