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coffee meringue cream pie

(5 ratings)
Blue Ribbon Recipe by
Nancy Allen
Wentzville, MO

This pie tastes like a creamy cup of coffee with a buttery caramel flavor. Good pie!

Blue Ribbon Recipe

Coffee lovers will adore this coffee meringue pie. The filling is super creamy and filled with coffee flavor. On top is a sweet and fluffy golden brown meringue. Buy a store-bought crust, or use your favorite pie crust recipe. It's a delicious dessert for any occasion.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 -10 slices
prep time 2 Hr 15 Min
cook time 22 Min
method Bake

Ingredients For coffee meringue cream pie

  • 1
    9-inch single pastry shell, premade, baked and cooled
  • 1 c
    granulated sugar
  • 1/4 c
    all-purpose flour
  • 1/8 tsp
  • 1 c
    half and half
  • 1 c
    freshly brewed strong coffee
  • 3 lg
    egg yolks, well beaten (reserve whites for meringue)
  • 4 Tbsp
  • 1 tsp
    pure vanilla extract
  • 3 lg
    egg whites, stiffly beaten
  • 1/8 tsp
  • 1/4 tsp
    cream of tartar
  • 3 Tbsp
    granulated sugar

How To Make coffee meringue cream pie

  • Sugar, flour, and salt in a saucepan.
    For Filling: In a medium saucepan, combine sugar, flour, and salt.
  • Whisk in coffee.
    Whisk in hot coffee.
  • Whisk in half and half.
    Whisk in half and half mixing until smooth.
  • Stirring until thickened.
    Cook over medium-high heat until thickened. Stir constantly.
  • Spooning some of the hot mixture into the egg yolks.
    Quickly stir in 1/3 cup hot mixture slowly into egg yolks; return to the saucepan. Cook and stir for 1 minute. Then remove from heat.
  • Stir in vanilla extract and butter.
    Stir in butter and vanilla extract until the butter is melted.
  • Filling poured into a cooled and baked pie crust.
    Spread evenly into a baked and cooled pie shell. Set to cool. Preheat oven to 375 F for the meringue.
  • Whip egg whites with salt, cream of tartar, and sugar.
    For Meringue: Using an electric mixer, beat egg whites until foamy. Gradually add salt, cream of tartar, and sugar. Beat until stiff and shiny.
  • Spread meringue over filling.
    Quickly spread over filling to the edge.
  • A slice of Coffee Meringue Pie on a plate.
    Bake for 10 minutes or until light golden brown. Cool to set up in the refrigerator for 2 hours. Yum To The Max!

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