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.

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
4 hrs
total:
5 hrs 5 mins
Servings:
6
Yield:
1 9-inch pie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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

632 calories; protein 9.2g 18% DV; carbohydrates 73.5g 24% DV; fat 34.9g 54% DV; cholesterol 84.4mg 28% DV; sodium 381mg 15% DV. Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2013
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 1/2 and 1/2 I used 2% milk because that it what I had on hand. It worked perfectly. I think that using the 1/2 and 1/2 would have made the filling too rich (if there is such a thing) because it was plenty rich as it was. Also for me it works better to blend the cornstarch sugar and salt together in the sauce pan add the beaten eggs and incorporate them and then add the liquids a portion at a time. This ensure that all the cornstarch and egg gets incorporated into a smooth mixture before you begin cooking it. My tasters LOVED this recipe and I will be making it again. Read More
(23)

Most helpful critical review

Rating: 3 stars
04/14/2020
To my tastes, the coconut milk didn't really add that much flavor, and only 2 eggs made it kind of pale, and not very custard-y. I would have preferred a stronger vanilla custard. I think the 30 minute cook time is unclear. Mine came to a boil much sooner and I kept cooking it. I should have known better, but better instructions would be, "...slowly bring to a boil over low heat, could be about 30 minutes. Let boil for 1 minute and remove from heat". And the meringue instructions do not match the picture. The instructions call for soft mounds. Those are peaks in the picture. When I think of meringue pie, I think of lightly toasted peaks. Read More
50 Ratings
  • 5 star values: 39
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/09/2013
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 1/2 and 1/2 I used 2% milk because that it what I had on hand. It worked perfectly. I think that using the 1/2 and 1/2 would have made the filling too rich (if there is such a thing) because it was plenty rich as it was. Also for me it works better to blend the cornstarch sugar and salt together in the sauce pan add the beaten eggs and incorporate them and then add the liquids a portion at a time. This ensure that all the cornstarch and egg gets incorporated into a smooth mixture before you begin cooking it. My tasters LOVED this recipe and I will be making it again. Read More
(23)
Rating: 5 stars
02/01/2014
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 poured in the milk. I did use 1/3 cup cornstarch and I used 2 and 1/2 cups of 2 % milk and only a 1/2 cup of half & half. Those were the only changes I made from the original recipe. My husband always loved his mother's coconut pie as we all did. No one in his family had her recipe. My husband says this recipe comes close. He thought his Mom used fresh cream after they milked the cows and it was of course much richer. Many thanks for sharing this goodness! Read More
(11)
Rating: 4 stars
05/22/2013
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 make again though with some slight preferential alterations. Read More
(8)
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Rating: 5 stars
05/12/2016
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 what takes the time. Its also important to stir almost constantly. Used 4 egg yolks in custard (no whole eggs) and used 4 egg whites for meringue. Only 4 tbsp sugar in meringue. Toasted the coconut before adding to the pie. It is beautiful and the custard is perfect. Will make again for sure! Read More
(7)
Rating: 5 stars
11/21/2013
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 the custard because the eggs took 30 minutes to whip whereas the custard only took 15 minutes to cook. Read More
(5)
Rating: 5 stars
02/23/2014
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 used refrigerated Pillsbury pie dough customizing it to the pan -- worked great. Meringue was more like a frosting but was delicious. I called it Coconut Pie in a Pan. It's a keeper. Read More
(4)
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Rating: 5 stars
11/25/2015
I used coconut cream instead of coconut milk. It turned out wonderful. Will make this pie again. Read More
(3)
Rating: 5 stars
02/17/2014
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 meringue. It didn't take nearly 30 mins to cook the custard but I won't argue with the cook because she shared a true winner of a recipe. Read More
(2)
Rating: 5 stars
11/27/2014
The addition of the coconut milk is wonderful imparting a great flavor! I ended up using a combo of what I had on hand to total 3 cups of whole milk/half and half/coconut milk. I'm sure any ratio would be great. Also was short on corn starch so supplemented some tapioca flour so added less still with a firm result. Read More
(1)
Rating: 3 stars
04/14/2020
To my tastes, the coconut milk didn't really add that much flavor, and only 2 eggs made it kind of pale, and not very custard-y. I would have preferred a stronger vanilla custard. I think the 30 minute cook time is unclear. Mine came to a boil much sooner and I kept cooking it. I should have known better, but better instructions would be, "...slowly bring to a boil over low heat, could be about 30 minutes. Let boil for 1 minute and remove from heat". And the meringue instructions do not match the picture. The instructions call for soft mounds. Those are peaks in the picture. When I think of meringue pie, I think of lightly toasted peaks. Read More