Coconut Cream Pie With Meringue Topping Recipe

Name: Coconut Cream Pie With Meringue Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut cream; 3 egg yolks (Separated save whites for meringue); 1 cup evaporated milk; 3 tablespoons flour; 1 cup water; 3/4 cup sugar; 1 teaspoon vanilla extract; 1 cup angel flake coconut; 1/4 cup butter; 1 (9 inch) baked pie crusts; Meringue; 3 egg whites; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 6 tablespoons sugar

Servings: persons

Coconut cream
3 egg yolks (Separated save whites for meringue)
1 cup evaporated milk
3 tablespoons flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla extract
1 cup angel flake coconut
1/4 cup butter
1 (9 inch) baked pie crusts
Meringue
3 egg whites
1/4 teaspoon salt
1/2 teaspoon vanilla extract
6 tablespoons sugar

1
Bake your pie shell according to the directions on the package.
2
MAKING THE COCONUT CREAM.
3
In a sauce pan beat egg yolks. add 1/2 cup evaporated milk mix well.
4
add in the flour and mix then add the rest of the milk, water, sugar, Vanilla, coconut and butter stir together.
5
Stirring constantly cook over medium heat until thick and creamy.
6
pour into your baked pie shell,.
7
MAKING THE MERINGUE TOPPING.
8
*Egg whites need to be warm to room temp*.
9
Place egg whites in a large mixing bowl, Add salt and vanilla extract. Beat on high until they just start to get thick.
10
then begin adding the sugar in small quantities (Beating well between additions).
11
Continue beating until stiff peaks form (You can test this by lifting up your beaters, peaks should be stiff and not curl over).
12
spread over pie making sure it touches the crust all around other wise it will shrink, using a spoon touch spoon to meringue and and lift up to form nice peaks.
13
place in oven at 350 for for 10-15 minutes for peaks to lightly brown.
14
.(DO NOT OVER BAKE).
15
chill and serve.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Coconut cream, 3 egg yolks (Separated save whites for meringue), 1 cup evaporated milk, 3 tablespoons flour, and more.

Yes, Coconut Cream Pie With Meringue Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Cream Pie With Meringue Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions