Double Coconut Meringue Pie Recipe

Name: Double Coconut Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 1 1/2 cups unsweetened coconut milk; 1 1/3 cups whole milk; 1/4 cup cornstarch; 5 egg yolks; 1/4 teaspoon salt; 1 cup flaked unsweetened coconut; 2 teaspoons vanilla extract; 1 tablespoon butter; 1 (9 inch) baked pie shells; Meringue; 5 egg whites; 1/2 teaspoon cream of tartar; 8 tablespoons sugar

Servings: persons

3/4 cup sugar
1 1/2 cups unsweetened coconut milk
1 1/3 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
1 cup flaked unsweetened coconut
2 teaspoons vanilla extract
1 tablespoon butter
1 (9 inch) baked pie shells
Meringue
5 egg whites
1/2 teaspoon cream of tartar
8 tablespoons sugar

1
Stir together the sugar and cornstarch so there are no lumps.
2
Add the milks and stir well.
3
Microwave on high for 2 minutes. Stir.
4
Continue microwaving and stirring every 30 seconds until thick and bubbly.
5
Whisk the egg yolks well.
6
Stir in tablespoons of the hot milk liquid to temper the eggs, whisking as you add a total of about 1/2 C of the hot liquid.
7
Stir the egg mixture into the remaining milk mixture.
8
Continue to microwave in 30 second intervals, stirring frequently until it returns to a boil and is thickened.
9
Remove from heat.
10
Add coconut, vanilla, and butter. Stir until uniformly incorporated.
11
Pour the filling into the prepared pie shell.
12
Meringue:
13
Beat the egg whites and cream of tartar in a very clean bowl on Med. speed until white and bubbly.
14
Turn mixer on high and add sugar 1 T at a time.
15
Beat until stiff peaks form.
16
Carefully dollop meringue on pie filling and spread over it, being sure to seal edges of the meringue to the crust.
17
Sprinkle coconut on top.
18
Bake at 350 o for 12-18 minute
19
Cool pie on wire rack 1 hour.
20
Refrigerate at least 2 hours before serving. Keep chilled.

790

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.
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 14 ingredients. The key ingredients include: 3/4 cup sugar, 1 1/2 cups unsweetened coconut milk, 1 1/3 cups whole milk, 1/4 cup cornstarch, and more.

Yes, Double Coconut Meringue Pie 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!

Double Coconut Meringue Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions