Double Flavor Coconut Cream Pie

Sena Wilson


Coconut cream pie is always a favorite in our family, even during the holidays. This enriched version adds a double shot of coconut flavor that will please coconut pie fans. The topping produces a tall peaked cloud of heavenly meringue. Enjoy!


★★★★★ 3 votes

8 - 10
30 Min
25 Min


  • 1
    pillsbury pie crust
  • 1 c
    granulated sugar
  • 2 c
  • 1/2 c
    coconut milk
  • 1/2 c
    heavy cream
  • 4 Tbsp
    butter (1/2 stick)
  • 5 Tbsp
  • ·
    dash of salt
  • 3
    egg yolks
  • 1 tsp
    vanilla extract
  • 1 1/2 c
    baker's angel flaked sweet coconut

  • 3-4
    egg whites
  • 1 jar(s)
    marshmallow creme (7 oz)
  • 1/4 tsp
    cream of tartar
  • 1/2 tsp
    coconut or vanilla extract

How to Make Double Flavor Coconut Cream Pie


  1. Bake single pie crust according to directions (or your favorite crust recipe) and cool.
  2. Mix flour and sugar in your sauce pan. Then add milk, coconut milk, heavy cream, butter, and salt. Slightly whip egg yolks until combined and add to other ingredients in pan. Cook over medium heat, stirring with a whip tool. When mixture thickens and starts to come to a boil, remove from heat. Stir in vanilla and flaked coconut. Pour into cooled, baked pie crust.
  3. Meringue: Beat egg whites with cream of tartar until soft peaks form. Add 1/2 of the jar of marshmallow crème; beat well. Add remaining crème and vanilla; beat until stiff peaks form. Spread onto pie filling and seal edges to crust. Bake at 350 degrees until lightly brown on top. Cool pie before serving.

Printable Recipe Card

About Double Flavor Coconut Cream Pie

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: Southern
Other Tag: Quick & Easy

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