Coconut Cream Pie

Crushed vanilla wafers and sweetened flaked coconut are the foundation for creamy coconut filling and frothy toasted meringue. Cool after baking, refrigerate, then top the extravagant pie with toasted coconut before serving.

Makes 10 servings


  • 1 recipe Cookie-Coconut Crumb Crust, below
  • 4 large eggs
  • 1 ¼ cups granulated sugar, divided
  • ¼ cup cornstarch
  • 3 cups 2% reduced-fat milk
  • 1 cup sweetened flaked coconut, plus toasted coconut chips for garnish
  • 2 ½ tsp vanilla extract, divided
  • ½ tsp cream of tartar


  1. Preheat oven to 325°F. Prepare and bake Cookie-Coconut Crumb Crust as directed; set aside.
  2. Separate egg yolks from whites; set aside egg whites for meringue.
  3. In a medium saucepan, combine ¾ cup sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.
  4. Lightly beat egg yolks with a fork. Gradually stir about 1 cup of hot milk mixture into egg yolks. Pour egg yolk mixture into remaining hot milk mixture in saucepan. Return to heat; cook and stir for 2 minutes. Remove from heat. Stir in 1 cup flaked coconut, butter and 1½ teaspoons vanilla. Keep filling warm.
  5. For meringue, in a large mixing bowl, combine egg whites, remaining 1 teaspoon vanilla and cream of tartar. Beat with electric mixer on medium until soft peaks form (tips curl). Gradually beat in remaining ½ cup sugar, 1 tablespoon at a time, on high about 5 minutes or until meringue forms stiff, glossy peaks (tips stand straight).
  6. Pour warm filling into baked crust. Immediately spread meringue over warm filling, carefully sealing to edge of crust to prevent shrinkage.
  7. Bake for 20 to 25 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate for 3 to 6 hours. Before serving, garnish with toasted coconut chips, if desired.

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