Homemade Coconut Cream Pie

This coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. Blind bake the pie crust first, then chill the pie filling until thick and lush.

slice of coconut cream pie on a plate

Coconut. You either love it or hate it.

Considering my adoration for coconut cake, you know I fall in the first category. And if you’re reading this, I assume you do too. Obviously this is what you need to make next!!

If you’re not in the coconut gang, you should probably skip this one. But coconut cream pie isn’t *just* for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought!) whipped cream has to offer, you’ll enjoy each forkful.

Coconut cream pie

I’m hosting Easter Sunday this year and have my heart set on coconut cream pie for Easter dessert. I worked HARD on this recipe, taking what I learned from butterscotch pudding and banana cream pie, then incorporating both into a coconut variation. Let’s dive in.

Video Tutorial: Coconut Cream Pie

Let’s watch how to make coconut cream pie in a quick video tutorial. I walk you through each part of the recipe, including blind baking the pie crust.

3 Parts to Coconut Cream Pie

This pie is made completely from scratch!

  1. Pie Crust – Pie crust shell must be fully blind baked. Don’t worry, I teach you how.
  2. Creamy Coconut Filling – We’ll make this on the stove.
  3. Whipped Cream – Very simple. You can add toasted coconut on top, too.

 

Coconut cream pie slice on a plate

Fully Blind Bake Pie Crust

Some pie recipes call for fully baked crust and some recipes need a partially baked crust. Lemon meringue pie requires a partially baked pie crust because it will continue to bake with the filling. Coconut cream pie, like French silk pie for example, is a no-bake pie– the filling does not go in the oven. We obviously don’t want to eat raw pie dough, so we need a fully blind baked pie crust.

I published an entire tutorial about blind baking pie crust. I repeat *some* information here, but I encourage you to review the tutorial prior to beginning this coconut cream pie recipe.

  1. Make pie dough ahead of time, then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out.
  2. Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges.
  3. Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold.
  4. Fill with pie weights. As the pie dough bakes, its fat will melt. The melting fat causes the pie crust to shrink down the sides of the pie dish. To prevent the pie dough from completely losing its shape, weigh it down with pie weights. Carefully line the pie dough with parchment paper first, then pour in pie weights or even dry beans. (Note: 2 packs of these pie weights is needed!)
  5. Bake until the edges are lightly brown, about 15 minutes.
  6. Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom.
  7. Return to oven until the entire pie shell is golden brown.
  8. Cool pie shell completely. You can do this up to 3 days ahead of time!

This baked pie crust “shell” is crispy, flaky, and ready for a creamy coconut filling.

Blind baked pie crust in glass pie dish

Can of coconut milk

Coconut Cream Pie Filling Ingredients

Most of the time, coconut cream pie is nothing more than vanilla pudding with some coconut thrown on top. Let’s make a REAL coconut filling using thick coconut milk. Since coconut milk doesn’t have a very strong flavor, we’ll add sweetened shredded coconut and a splash of coconut extract. Don’t have coconut extract? Leave it out. The sweetened shredded coconut adds plenty of flavor. Here is a run-down of the ingredients:

  1. Egg Yolks & Cornstarch: Egg yolks and cornstarch thicken the pie filling. Combine the two first, then temper into the cooking mixture.
  2. Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. Do not use refrigerated carton coconut milk because the two are very different.
  3. Half-and-Half: I found heavy cream to be too thick, while whole milk was too thin. Half-and-half proved to be the best choice for this coconut cream pie recipe.
  4. Sugar: Use 2/3 cup to sweeten the filling. The sweetened coconut also helps!
  5. Salt: A bit of salt adds flavor.
  6. Sweetened Shredded Coconut: Sweetened shredded coconut is soft, moist, and sweet, so you won’t find dry crunchy chunks inside the creamy filling.
  7. Butter: Add 2 Tablespoons of softened butter for a soft, buttery consistency.
  8. Vanilla Extract & Coconut Extract: Both add phenomenal flavor.

2 images of egg yolks for coconut cream pie in glass measuring cup

How to Make Coconut Cream Pie Filling

Like most homemade pudding, the coconut filling is made on the stove.

Bring the coconut milk, half-and-half, sugar, and salt to a boil. Whisk the egg yolks & cornstarch together and have them ready for tempering. To temper, add *some* of the boiling coconut mixture into the egg yolks, then add it all back into the pot. This *slowly* raises the egg yolk’s temperature. The purpose of tempering is to prevent scrambling them. You can watch me temper the egg yolks in the video above.

Off-heat, stir in the coconut, butter, vanilla, and coconut extracts. Next, pour the warm pudding into cooled crust, then cover and chill until thickened.

Coconut cream pie filling in saucepan

Perfect Make-Ahead Dessert!

The coconut filling must “set” inside the baked pie crust shell. This usually takes about 3 hours, though it keeps in the refrigerator for up to 1 full day… as long as you keep hungry eyes away from it!! This pie is way too tempting, even without whipped cream on top.

Whipped cream in glass bowl

Homemade Whipped Cream

Obviously we must add decoration and this pie’s favorite accessory is whipped cream. It’s simply… a must! You can go heavy or light on the whipped cream. I love a big mountain of the stuff, especially paired with the thick coconut filling and crispy pie crust. You need heavy cream, sugar, and vanilla extract. Add a splash of coconut extract too, if desired. Beat the ingredients together until medium peaks form. When you lift the mixer out of the bowl, a slightly sturdy peak should form. It won’t be liquid-y, nor will it be curdled. Keep your eye on it and don’t be afraid to stop the mixer and check the consistency as you whip.

You can pipe or spread the whipped cream on top. I used Ateco 849 piping tip and you can watch me pipe swirls in the video above. Don’t forget to top with more coconut! I actually used coconut flakes that I found at the grocery, but you can use sweetened shredded coconut or any form of coconut flakes you desire. Feel free to toast them, too!

Chill the pie for a few hours or you can serve it immediately.

Want to make coconut cream pie with meringue topping instead? Meringue is a convenient way to use up the egg whites. I recommend this meringue topping. You can toast it with a kitchen torch if desired. It tastes like marshmallows!

top of coconut cream pie zoomed in

Coconut cream pie slice

Coconut Cream Pie Success Tips

  1. Follow the recipe closely including using canned coconut milk, half-and-half, and tempering the egg yolks.
  2. Chill the pie crust inside the pie dish before blind baking. Pie dough must be cold.
  3. Thoroughly chill the pie filling before serving. Otherwise the pie will completely fall apart… and no one appreciates warm coconut pudding.

And if you dig creamy pie recipes…

Print
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Coconut cream pie slice on a plate

Homemade Coconut Cream Pie

  • Author: Sally
  • Prep Time: 6 hours
  • Cook Time: 35 minutes
  • Total Time: 6 hours, 35 minutes
  • Yield: one 9-inch pie
  • Category: Dessert
  • Method: Cooking
  • Cuisine: American

Description

This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps.


Ingredients

  • 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1 (14 ounce) can full fat coconut milk*
  • 1 cup (240ml) half-and-half
  • 2/3 cup (130g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (80g) sweetened shredded coconut
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • optional: 1/2 teaspoon coconut extract

Whipped Cream

  • 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (20g) confectioners’ sugar or granulated sugar*
  • 3/4 teaspoon pure vanilla extract
  • optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*

Instructions

  1. Pie crust: I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  2. Preheat oven to 375°F (190°C). Fully blind bake your pie crust. (Follow blind baking instructions through step 10. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  3. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  4. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
  5. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
  6. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  7. Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
  8. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

  1. Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of step 2, end of step 5, and end of step 7. You can freeze the pie after step 5. Make sure the filling is completely cool inside the pie shell prior to freezing. Cover with an extra layer of plastic wrap before freezing. Freeze for up to 3 months. Thaw in the refrigerator or on the counter prior to topping with whipped cream.
  2. Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
  3. Coconut Milk: You need one 13-14 ounce can of full fat unsweetened coconut milk. (It’s usually never sweetened.) Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. Shake it up before using. Do not use refrigerated carton coconut milk.
  4. Sugar in Whipped Cream: Some swear by granulated sugar in whipped cream, while others swear by confectioners’ sugar. If you’re only working with a few Tablespoons of sugar, it doesn’t really make a difference. Use whichever.
  5. Coconut Topping: I used unsweetened coconut flakes that I found at the grocery, but you can use sweetened shredded coconut or any form of coconut flakes you desire. Feel free to toast them: Bake in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking.

Keywords: coconut cream pie, pie

293 Comments

  1. I tried this recipe and I tell you I was surprised. My uncle and I use to make pies and cakes for restaurants. This was the first time I have made a coconut cream pie since his death in 1998. I know that’s a long time but we made so many of them that I just refuse to make any pies at all. Well I have breast cancer now and my son asked me to make one for him and he will be home in 38 days and I had to try this recipe first just in case it didn’t go the way I wanted and hurt his feeling that momma didn’t do her best. Well I did and he will be so proud of this recipe. And we will be making it together also. I’m sending him a picture of it. He well mom you can always send me one. Yeah but it wouldn’t look anything like the way I sent it. So come on 38 days let’s go. I really wish I could sent you a picture of it it is amazing if I do say so myself. So thank you very much for this recipe. Much love and peace be with you all.

    1. Trina @ Sally's Baking Addiction says:

      Hi Wanda! We’re so happy to hear that you loved this coconut cream pie recipe, thank you so much for giving it a try. We hope your son loves it too!

  2. I have two cans of Trader Joe’s Coconut milk….one just says organic coconut milk and the other is organic coconut Cream(30% coconut fat). Can I use either one or neither?

    1. Trina @ Sally's Baking Addiction says:

      Hi Judi, The canned coconut milk should be what you’re looking for with this recipe. Hope it’s a hit!

      1. Judith A Bost says:

        Is not full fat coconut milk so was not sure if it would be ok

      2. Trina @ Sally's Baking Addiction says:

        In that case, you could try using the coconut cream to replace BOTH the coconut milk and the half and half but we haven’t tested it. Let us know how it turns out!

      3. I saw this suggestion to use coconut cream to replace both the coconut milk and the half and half, and I gave it a try after it had turned out a bit runny the first time with full fat milk, (likely my fault for letting the filling sit out too long before refrigeration.) I’m so glad I did because not only has it came out perfectly twice now, but since half and half is the only ingredient here with a relatively short shelf life, I now keep a can of the coconut cream and can make this pie at a moment’s notice for the next few months and not worry if I have half and half in the fridge. I’ve made so many of Sally’s recipes, and this is one of my favorites. Thank you!!!

  3. I tried this recipe using a graham cracker crust. It turned out great! It was a little too sweet for my taste, so I recommend half a cup of sugar instead of 2/3 of a cup of sugar

  4. I ALWAYS love your recipes they turn out so beautiful and delicious, you are so talented!!

  5. Sally- I am making this pie for Easter at my brother’s house, but I am concerned the whipped cream might melt on the car ride (it’s like 25 minutes). What do you think? Do you have any suggestions besides making the whipped cream when I get to their house? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Katie, the whipped cream will hold up on the pie for a few days if refrigerated, so it should be fine for your quick car ride if it’s coming right out of the fridge. But if at all possible, it would be best to wait until you arrive to add the whipped cream. Or you can try adding a stabilizer such as gelatin. Hope this helps!

  6. Meseydi Machado says:

    Hi Sally! I just read through the recipe and watched the video. I can’t wait to try it! I am a huge coconut fan and I was wondering if this filling would work in between cake layers? I make coconut cake for my family often and use either pineapple filling for a pina colada spin or icing but thought this filling might really take the cake over the top in the best way. What do you think? Do you recommend?

    1. Trina @ Sally's Baking Addiction says:

      Hi Meseydi, we haven’t used this as a cake filling before, so these are our guesses. (1) We would halve the filling to yield an appropriate amount to fill a coconut cake. (2) Let the filling cool completely. It should spread just fine on the cooled cake layers. Let us know if you give it a try!

  7. Is there a version of this where you can use homemade meringue?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jessica, We recommend this meringue topping. You can toast it with a kitchen torch if desired. It tastes like marshmallows!

  8. Margaret Hauenstein says:

    I’m going to try this for our Easter celebration. I’m going to use 2.5 inch tart pans. Any suggestions?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Margaret, You can certainly make mini pies with this recipe. We haven’t tested this size so I’m unsure of the exact bake time for your crust, but it will be less. Enjoy!

  9. My husband brought home a coconut cream pie from a local, well liked pie shop. It was good, but I thought, “I bet I can do better” haha. I used this recipe and it is in fact the best coconut cream pie I have ever had, and your article about blind baking crusts was also very helpful. My crust came out better than any other crust I’ve blind baked. I made one minor change. Instead of using sugar, I used one can of sweetened condensed milk. Since I haven’t made the recipe the way it is written, I can’t compare it to made with sugar, but it sure was good. Thank you for the best coconut cream pie ever!

    1. Jeff Sehorn says:

      And by the way, I use a lot of your recipes, and they always are amazing. I’m pretty sure this is my favorite food blog. Thank you for all the wonderful recipes!

  10. I made this pie for Easter and it came out perfectly! The best coconut cream pie I’ve ever had. There is only one problem … it looked so good that we had to try it tonight and there might not be any left for Easter dinner.

  11. Tastes great but did not firm up at all. Had pudding. Followed steps exactly.

  12. Hi. I need some advice regarding the coconut cream part as mine didn’t set and it’s very watery and runny. What did I do wrong and what to improve on ?
    Any suggestions

    1. Lexi @ Sally's Baking Addiction says:

      Hi M, did you make any ingredient substitutions? The egg yolks, full fat canned coconut milk, and 1/4 cup cornstarch should thicken things up considerably! If you wish you try it again you can try replacing the half-and-half with heavy cream for a thicker filling.

      1. Hello. I followed the recipient to the T so not sure why it’s still runny

      2. Check the expire date of the cornstarch on the container. I once had a problem with a recipe and this was the issue.

    2. It may be your coconut milk. There are so many on the market that it’s hard to choose. As Sally mentioned, make sure it is full fat. I’ve made this pie 4 times now and it’s so thick that my hand gets tired from whisking.

  13. Dawn F Saunders says:

    Made this yesterday for Easter. Used a coconut oil pie crust recipe. Added a layer of bananas to the bottom of the fully cooked coconut cream, it was the best banana coconut cream pie I have made in my old life of 66 yrs. The use of coconut milk really came through adding an additional depth. I also used unsweetened coconut which worked beautifully. I only wished I knew a trick to keep the bananas from turning brown, oh well.

    1. Patty Emert says:

      I made the coconut cream pie for Easter and it was fabulous! My husband loved it and also a close friend ❤️. I tweaked it a little bit, I added a little bit extra coconut milk and scraped off the solid top of coconut milk from a second can adding a 1/2 cup of the coconut cream on top to the whipping cream, I added an extra 1/2 cup of the coconut milk to the custard, it turned it out wonderfully. I am next going to use your recipe with the coconut custard and add sliced bananas, topped with the whipping cream with the coconut cream on top of the can and decorate with toasted coconut on top. You are a wonderful baker and thank you for this wonderful recipe ⭐️⭐️⭐️⭐️⭐️❤️

      1. Nada M Divine says:

        Hi I agree with one of the other ladies at the top I have followed this recipe to the tea and it is too runny and I make desserts every single day and I have never had a pie come out this morning and this is the second time I made it the same exact way follow the recipe and I don’t know how you can put egg yolks and the cornstarch together and it not clump up as soon as a liquid hits a powder it’s automatically going to clump up

  14. Marilee Marsh says:

    I have made pies for more than 50 years and this one is in the top 5. It was so delicious. I used coconut extract and sweetened coconut. I trust Sally’s Baking Addiction so I changed from my tried and true pie crust and used her recipe. Flavorful, flaky and easy to work with. I did find in a bit skimpy and will probably increase all ingredients by 50% to make sure I have plenty of this yummy goodness. Everyone at Easter Dinner raved about it. I doubled the recipe with no problems.

    1. Hi Marilee, do you have a blog or a place you share pie recipes and tips? I plan to try making this coconut cream pie recipe
      but I’d love to know how to make some other great ones. My Grandma was a wonderful baker – but sadly I was too young to learn from her before her passing. You’ve encouraged me to make this pie with your positive review:) Thank you

      1. Marilee Marsh says:

        Thank you, Rene! I don’t have a blog, yet, but maybe soon! You’ve got me thinking about it. Look how we encouraged each other!! Have a wonderful day and happy baking.

  15. Delicious! I chose to buy my pie crust but followed the pie filling and whipped topping recipe without and adjustments. Will make this again!!!

  16. This is the best coconut cream pie recipe ever. I’ve made it about a dozen times as it’s always requested when we go over to my boyfriends dads house. He said it’s better than baker square! I also make it with Nilla wafer cookie pie crust. It’s absolutely amazing together. Thank you for this recipe!

  17. I made this using 5 yolks but they were on the but they were on the small side. I had no coconut flavor so I added a touch of almond along with the vanilla. I also only had unsweetened coconut flakes so I upped the sugar a tiny bit. The end result was to die for. Thank you so much for a fabulous recipe. I will make this again. And again.

  18. Geneva Kubal says:

    This is my first time making a coconut cream pie. I chose this recipe even though it was a bit more effort required. I highly recommend this for even a novice pie maker. It was absolutely delicious.

  19. FYI recipes that did not set up (after following the directions) and had a runny, not thick, filling may not have cooked long enough or at a high enough heat to thicken. And sometimes it has to cool in the refrigerator to help it thicken up, too.

    It is a juggling act to find the right combination of time and heat to get the right consistency of filling. Coconut Meringue (not cream) is my favorite cream pie. I make it almost every year for my birthday in April.

    Keep trying. Maybe try making JUST the filling when there is no pressure to make a pie. The good news is that most times we can eat and enjoy our mistakes. A win-win. You may figure out the right combination to get a thick filling (win) and even if it doesn’t turn out it can be a soft pudding (win).

    Good luck

    1. Thanks for this tip Gina! I made this pie yesterday for my husbands birthday and was pretty disappointed to discover that it didn’t set. I came back here specifically to see if I could find out the reason. I had worried that I hadn’t cooked it long enough or hot enough…. next time I’ll cook it longer

  20. Can i subsitute the Half n Half for a nut milk or coconut cream?

    1. Trina @ Sally's Baking Addiction says:

      Hi Tee, You can try to use more of the canned coconut milk instead of half and half but it may not set up as thick. Or you could use the coconut cream to replace BOTH the coconut milk and the half and half but we haven’t tested it. Let us know how it turns out!

  21. Hi! I’m 9. I was wondering why you don’t make the filling be chocolate. When I watch Master Chef Junior the professional chefs say there is chocolate pastry cream in their coconut cream pies. But when I look for coconut cream pie recipes, there aren’t. I am going to make this this weekend!

    1. Trina @ Sally's Baking Addiction says:

      Hi Karissa! There are definitely some great recipes for chocolate coconut cream pie out there if you prefer! This is a simple homemade coconut pie recipe with a creamy coconut filling. Let us know if you give it a try

  22. This pie was so delicious I can’t think of an adjective to do it justice. I didn’t even know I liked coconut so much until I made this pie! SO GOOD and my kids and husband loved it. Not to mention the recipe/directions were very clear and easy to follow. I will surely be making this again and again. Thank you, Sally, for another delectable recipe. 🙂

    1. Trina @ Sally's Baking Addiction says:

      We’re so happy to hear that you loved this pie, Shannon! Thank you for your kind review.

  23. I made this for Easter, doubled the recipe (life advice from my mom- if you’re making a pie, just make two), and it was an absolute hit! Made it again yesterday as a birthday dessert for my partner’s mother. This is such a good recipe, and I kind of want to try adding a layer of sliced bananas.

  24. Wanda T Testerman says:

    I plan on making this tomorrow @ my daughter’s request for Mother’s Day. I have frozen fresh coconut would this works as good as the flaked coconut?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Wanda, We have never tested this pie with frozen coconut. I can’t see why it wouldn’t work as long as there is no excess liquid when it’s thawed. Let us know if you give it a try!

  25. Follow the recipe exactly. Stumped by some of the reviews (about it being watery) as this was very thick and creamy!!!! I put it in a store-bought walnut pie crust. Soooooooo good!!!!!!! Thanks!

  26. I use coconut cream by Thai Kitchen not coconut milk. It is a bit thicker. I have made this several times now and everyone loves it. I make a chocolate cookie crust instead of a flaky crust. It does benefit from longer in the fridge but it has set well. I have also made it with and without toasting the coconut first and people seem to like the flavor of the toasted coconut better. I highly recommend this pie!

  27. Nicola Morgan says:

    Made this tonight for.my mums 85th bday…coconut cream is her fave. Used the same recipe for her 83rd…we all agree it’s the best recipe ever!! Even my son who says he doesn’t like coconut loves it!
    May reduce sugar a bit next time….but it’s a personal taste thing….fantastic!!

  28. Made this yesterday. Doubled it for 2 pies. It set ok, not runny, but i let egg mixture sit in pot on stove for minute or two before removing from heat. Couldn’t find temp to blind bake pies at, so used 400 degrees for 12 minutes. Was really yummy thank you for this recipe.

  29. Josie A. Yu says:

    Hi Sally. I love all your recipies. They all taste so good . I was wondering though if I could request you develop or suggest a recipe for jackfruit pie and breadfruit pie . I have trees that give so much fruit I was hoping I could find other ways to serve them . Thank you .

  30. Carol Vilevac says:

    Best. Coconut. Meringue. Pie. Ever. Husband raved.
    Changes I made:
    1. Filled foil-lined pie shell with sugar and blind baked it at 350 degrees for 1 hour.
    2. Used Trader Joe’s coconut cream in the filling and whisked it constantly after adding egg mixture back to it which prevented spatters. Perfect.
    3. Made your meringue recipe but beat it over the hot water until glossy and forming peaks – like 7-minute icing. Tasted like marshmallows. Used 1/2 tsp coconut and 1/2 tsp vanilla extracts.

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