Coconut Cream Meringue Pie

My friend, Kate and her husband Phil, came to visit over the holidays. One of the things Kate wanted was to learn how to make pies. So we made several…one was this Coconut Cream  Meringue pie (pictured to the left) and the other was a Chocolate Meringue pie.  Not only was it fun to make them but even more FUN to eat!

Baking is a luxury that I don’t typically afford myself throughout the year. However, since I was on a roll, I made 2  more Banana Cream pies just to satisfy a personal craving….. and of course, to share with my friends and family!  Maybe that’s why I put on 10 pounds over the holidays! LOL! Now, it’s back to the treadmill!

Coconut Cream Pie Filling

In sauce pan thoroughly combine:

1 cup sugar 

1/2 cup unbleached white flour

1/4 teaspoon salt

Using flat side of a large spoon, in a sweeping motion, press the dry ingredients against the side of the pan until all the lumps are gone and they are smooth.

Then gradually add milk and stir until it is completely mixed:

3 cups of milk

Continuously stir over medium heat until thick and bubbly. Remove from heat.

Separate 4 eggs. With fork whip egg yolks together. To temper the egg mixture, gradually add 1 cup of custard into the egg yolks. Stir continually so the hot liquid does not cook the eggs. Then add the egg mixture into the sauce pan and return to medium heat. Stir continually another 2 minutes until the egg yolks are cooked.

Remove from heat and add:

3 tablespoons butter

1 1/2 teaspoon vanilla

1 cup flaked coconut

Pour into baked pie crust. Then top with meringue.



Make sure the egg whites are room temperature and pour into mixer then beat at high speed.

4 egg whites

1/2 teaspoon vanillas1/4 teaspoon cream of tartar

When peaks have formed, reduce mixing speed to medium and gradually add:

4 tablespoons of white sugar

With a large spatula, dollop the meringue on top of pie then gently work it to the edges, completely covering the pie. I like to add a few tablespoons of toasted coconut to the top of the meringue before placing it in the oven. Bake at 350 degrees or until the meringue is lightly browned – about 10-12 minutes.

(Tips for meringue) Make sure the egg whites are room temperature before whipping them – make sure there is not even a tiny bit of yolk in the egg white – do not over whip the egg whites.  When they become stiff, ,add the sugar and blend then stop whipping.

Let cool, then serve.




Kate showing off her prize Coconut Cream Pie.  My mom showed her how to make the No Roll pie crust and  I taught her how to make the filling and meringue. I’m proud of you, Kate!! Great job! (Kate was my Maid of Honor in our wedding)


  1. I sure picked a bad time to give up carbs. Coconut Cream Pie is my FAVORITE! Is my timing impeccable, or what?

    I’ll put this recipe away for next summer.

    Maybe 😉

    • Oh sure Tom! I have to do that too! I’m either slimming, coasting or gaining. LOL! This recipe is a good one for when you have achieved your goal and need a reward for all your hard work.
      Enjoy it…..later. 🙂

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