Coconut Cream Pie

Coconut Cream Pie - Triple Chocolate Kitchen

When my husband and I were first married his family had a lot of get togethers. He was the youngest of five children, and everyone was starting to have kids, so it was always somebody’s birthday. His mom’s coconut cream pie was requested quite often.

It was piled high with the luscious cream filling and meringue on top. The pie is one of my husband’s favorites. His mom has since passed away, but before she did, I managed to get her recipe.

Coconut Cream Pie Slice

It took me a couple of tries but now it is pretty darn close to hers.

A few weeks ago it was our 30th anniversary. It was cold and snowy so instead of going out I cooked dinner and I made the coconut cream pie for our dessert. It takes everything not to eat more than one piece at your meal.

Slice of Coconut Cream Pie

If you like coconut, it is in the filling and on top of the meringue. And if you like more coconut…well, put in as much as you like.

Yum, Yum, Yum!!!!!

Check out some of our other pie recipes like Chocolate Coffee Pie, Light Peach Pie, or Chocolate Buttermilk Pie.

Coconut Cream Pie

Total Time: 30 minutes

Yield: 1 pie

Coconut Cream Pie

This rich coconut cream pie is a family family.


  • 3 eggs, separated
  • 2/3 cup sugar + 3 tablespoons sugar
  • 5 Tablespoons cornstarch
  • 3 1/4 cups milk
  • 1 cup coconut + 1/3 cup coconut
  • 1 pre-baked pie crust


  1. Separate the egg yolks from the whites. Set the whites aside for later.
  2. Beat the egg yolks and put in a medium size saucepan.
  3. Mix in 2/3 cup of sugar and the cornstarch.
  4. Whisk in the milk until there are no lumps.
  5. Cook the mixture until the mixture becomes thick.
  6. Turn off the heat and add 1 cup of coconut to the mixture.
  7. Pour into the pre-baked pie crust.
  8. With the mixer on high speed whip the egg whites until soft peaks form.
  9. Add the 3 tablespoons of sugar while whipping.
  10. Spread meringue over the pie, sealing the edges. Sprinkle the 1/3 cup of coconut on top of the meringue.
  11. Lightly brown the meringue in the oven for a few minutes. Make sure to keep an eye on it so it doesn't burn.

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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

5 thoughts on “Coconut Cream Pie

  1. I adore coconut cream pie, and I can’t think of the last time I had it because my husband doesn’t like coconut. I may just make this the next time he is out of town because it is a taste all its own, and to me it connotes spring. That is probably weird, but it does. I wish I could crawl into your photo and eat!

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