Coconut Cream Pie with Coconut Meringue

Coconut Cream Pie with Coconut Meringue

This delicious Coconut Cream Pie uses coconut milk, so it is dairy-free and exudes coconut flavor on every level!

Tip: meringue can be temperamental. Make this pie on a dry day to ensure it stays whispy.

Thank you Incredible Egg for the recipe!

  • Yield: 8 servings

  • Prep time: 30 minutes

  • Cook time: 30 minutes

  • Chill time: 3 hours

  • Total time: 1 hour


  • 1 piecrust (9-inch), baked, cooled


  • 5 Braswell Family Farms egg yolks

  • 2-1/2 cups sweetened coconut milk beverage

  • 1/2 cup sugar

  • 1/3 cup cornstarch

  • 1/4 tsp.salt

  • 1 tsp. vanilla

  • 1 cup flaked coconut


  • 1 tbsp.cornstarch

  • 1/3 cup cold water

  • 5 Braswell Family Farms egg whites, room temperature

  • 1/4 tsp.cream of tartar

  • 1/2 cup sugar

  • 1/2 tsp.vanilla

  • 1/4 cup flaked coconut


  1. Preheat oven to 325°F.

  2. To make the filling, beat egg yolks in medium bowl; gradually stir in coconut milk until blended. Mix sugar, cornstarch and salt in large heavy saucepan. Gradually stir in egg yolk mixture until blended.

  3. Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 10 to 15 minutes. Boil and stir 1 minute. Remove from heat immediately. Stir in vanilla and coconut.

  4. Immediately make meringue by dissolving cornstarch in cold water in one-cup glass measure. Microwave on high for 30 seconds, remove and stir. Place back in microwave until mixture boils, about 15 to 30 seconds longer. Remove; cover.

  5. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Continue beating as you add sugar, 1 tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Continue beating as you add in cornstarch paste, 1 to 2 tbsp. at a time. Beat in vanilla.

  6. Pour hot filling into piecrust. Quickly spread meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. Sprinkle with 1/4 cup coconut. 

  7. Bake in upper third of preheated oven until lightly browned, 16 to 18 minutes. Cool on wire rack 1 hour, then refrigerate 3 to 4 hours before serving.