Coconut Cream Pie with Meringue Recipe (Family Recipe)

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This coconut cream pie with meringue is an old family recipe from the restaurant. It’s a creamy and delicious classic dessert from my great aunt Ruth.

This recipe uses a pre-made pie crust to make it a bit simpler, so all you need to focus on is the filling and meringue topping.

This coconut cream pie with meringue recipe came from my Aunt Ruth… and she made the BEST pies!  Growing up, I couldn’t wait for Thanksgiving dessert and her pecan pie, it was always my favorite part of the holidays.

This coconut cream pie recipe is my dad’s personal favorite, and was a favorite at their restaurant Murphy’s. 

This Coconut Cream Pie with Meringue Is:

• Light
• Creamy
• Airy
• Sweet
• A Great Holiday Dessert
• An Old Family Recipe
• Easy-to-Make with Store-Bought Pie Crust

Comfort Food Dessert Recipes for the WIN!

This meringue coconut cream pie recipe is the tastiest, coziest after-dinner dessert. It’s perfect for an impressive treat for the family, and also great to make for company if you are having guests for dinner. It makes a great holiday dessert as well. The oven does most of the work, so you can enjoy hands-off time while you prep other things for your meal.

What’s In This Meringue Coconut Cream Pie Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Shredded Coconut – go in the pie and also for the topping!
• Granulated Sugar
• Corn Starch: the secret to thicken the filling at the end, it really makes a difference.
• Pink Himalayan Sea Salt
• Whole Milk – if you’re going to add milk to this recipe, add Whole Milk for the creamiest milk possible!
• 3 egg yolks, slightly beaten
• Butter – I like to use unsalted butter to reduce the amount of sodium in my cooking.
• Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor. This real all natural vanilla is a fantastic ingredient to give these cookies an extra boost.

How Do I Make Aunt Ruth’s Coconut Cream Pie Recipe?

These instructions were written by my great aunt Ruth, so it’s a little different than when I write a recipe… that being said, it’s a classic!

1. In a pan over high heat: mix sugar, cornstarch, and salt – stirring in the scalded milk slowly. Keep everything boiling, stirring constantly until thick and smooth. Let it cook for about 2 minutes.
2. Add a few tablespoons at a time of the hot mixture unto the egg yolks to temper, then once tempered add the rest of the hot mixture. Cook 1 minute over low heat stirring constantly, and add the butter. Cool slightly, stir in the vanilla and coconut. Pour into pie crust shell and cool.
3. Beat egg whites until stiff, gradually beating in the sugar. Spread over cooked filling, sealing the edges of the pastry. Sprinkle with coconut. Brown in moderate oven (375 degrees) for about 10 minutes.

Make This Coconut Cream Pie Gluten Free

To make this pie gluten free, simply use a store-bought gluten free pie shell or make your own using a gluten free mix like this!  The rest of the filling ingredients don’t contain gluten, however if you have a gluten intolerance, make sure you read all labels and check to make sure all products are certified GF before using.

Share This Coconut Cream Pie Family Recipe!

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Coconut Cream Pie with Meringue

By Kelly Jensen

This coconut cream pie with meringue is an old family recipe from the restaurant. It’s a creamy and delicious classic dessert from my great aunt Ruth. This recipe uses a pre-made pie crust to make it a bit simpler, so all you need to focus on is the filling and meringue topping.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Baked Goods, Dessert

Cuisine American, Family Recipe

Servings 8 servings

Calories 381 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup sugar
• ▢ 1/2 cup cornstarch
• ▢ 1/4 teaspoon Sea Salt
• ▢ 3 Cups Milk Scalded
• ▢ 3 egg yolks slightly beaten
• ▢ 2 tablespoons butter
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1/2 cup coconut flakes
• ▢ 1 baked 9 inch pie shell
• ▢ 3 egg whites
• ▢ 6 tablespoons sugar
• ▢ Sweetened Coconut Flakes for the topping

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Instructions

 

• In a pan over high heat: mix sugar, cornstarch, and salt – stirring in the scalded milk slowly. Keep everything boiling, stirring constantly until thick and smooth. Let it cook for about 2 minutes.
• Add a few tablespoons at a time of the hot mixture unto the egg yolks to temper, then once tempered add the rest of the hot mixture. Cook 1 minute over low heat stirring constantly, and add the butter. Cool slightly, stir in the vanilla and coconut. Pour into pie crust shell and cool.
• Beat egg whites until stiff, gradually beating in the sugar. Spread over cooked filling, sealing the edges of the pastry. Sprinkle with coconut. Brown in moderate oven (375 degrees) for about 10 minutes.

Nutrition

Calories: 381kcalCarbohydrates: 58gProtein: 7gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 83mgSodium: 228mgPotassium: 203mgFiber: 1gSugar: 39gVitamin A: 252IUVitamin C: 1mgCalcium: 123mgIron: 1mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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