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coconut cream pie with meringue recipe easy coconut cream filling for premade graham cracker pie crust

Coconut Cream Pie with Meringue

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
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Baked Goods, Dessert
Cuisine American, Family Recipe
Servings 8 servings
Calories 381 kcal

Ingredients
  

  • 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 vanilla
  • 1/2 cup coconut flakes
  • 1 baked 9 inch pie shell
  • 3 egg whites
  • 6 tablespoons sugar
  • Sweetened Coconut Flakes for the topping

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
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