Real Recipes From Real Home Cooks ®

double coconut cream pie

(6 ratings)
Blue Ribbon Recipe by
Gail Welch
Carthage, TX

Coconut pie and cake are my favorite desserts and I am always looking for the best recipes! I actually think the pie could be a little sweeter by adding a couple more tablespoons of sugar but my husband thought it was just right.

Blue Ribbon Recipe

This easy coconut pie recipe is incredible. The filling has the perfect creamy texture and the meringue is light and fluffy. Toasted coconut flakes on top add a pop of coconut flavor, but also make the pie look pretty. Each bite is smooth and creamy. It will take you away to a tropical place.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 8 -10
prep time 40 Min
cook time 15 Min
method Bake

Ingredients For double coconut cream pie

  • 1/3 c
  • 1/4 tsp
  • 1/4 c
  • 2 c
  • 3/4 can
    cream of coconut
  • 3 lg
    egg yolks, beaten
  • 2 Tbsp
    margarine or butter
  • 3/4 c
    coconut, flaked (reserve 2 Tbsp for meringue)
  • 2 tsp
  • 1
    baked pastry shell, 9-inch
  • 1/2 tsp
  • 1/4 tsp
    cream of tartar
  • 1/3 c
  • 3 lg
    egg whites (I usually use 4)

How To Make double coconut cream pie

  • Egg whites in a bowl.
    Let egg whites stand at room temp for 30 minutes.
  • Sugar, cornstarch, and salt put into a pan.
    Meanwhile, combine 1/3 cup sugar, cornstarch, and salt.
  • Adding egg yolks to the saucepan.
    Stir in milk, cream of coconut and beaten egg yolks.
  • Stirring mixture until it begins to thicken.
    Cook and stir over medium heat until mixture begins to thicken.
  • Cooking until thick and bubbly.
    Cook and stir for additional 2 minutes until thick and bubbly.
  • Whisking in butter.
    Stir in margarine or butter until melted.
  • Adding coconut to the filling.
    Add 3/4 cup (less 2 Tbsp) coconut and 2 teaspoons vanilla.
  • Pouring hot filling into baked pie crust.
    Pour hot filling into baked pie shell.
  • Egg whites, vanilla, and cream of tartar in a bowl.
    Meringue: Beat egg whites, 1/2 tsp vanilla and 1/4 tsp cream of tartar on medium speed of electric mixture until soft peaks form.
  • Slowly adding sugar.
    Gradually, add 1/3 cup sugar, 1 Tbsp at a time until stiff peaks form.
  • Spreading meringue over pie.
    Spread evenly over hot filling sealing the edge.
  • Extra coconut sprinkled over the meringue.
    Sprinkle with 2 Tbsp coconut.
  • Meringue and coconut toasted.
    Bake at 350 F until lightly browned about 15 minutes. Cool for 1 hour on wire rack. Chill before serving.