Golden and dreamy, this Old Fashioned Coconut Cream Pie has a rich custard filling loaded with coconut and is piled-high with a fluffy meringue. A little bit of heaven in a pie crust, this classic dessert is as long on flavor as it is tradition.
What You Need To Make Old Fashioned Coconut Pie
- refrigerated pie crust
- shredded coconut
- half & half
My mamaw would make a coconut pie at the drop of a hat. It was my pawpaw’s favorite. And there was nothing that made her happier than making him happy. As a result, growing we had a coconut pie or 2 at every occasion and then some.
As it goes with most families, my mamaw learned to make her pie from her mother and sisters. My mom learned to make her pie from her. And me… Yep, I learned from my mom. Being in the kitchen, watching, listening and being given little jobs like, “Stand here, Stacey and stir this.”
So there I’d be for what felt like an eternity as a kid, stirring the rich, yellow custard, watching it get thick and asking, “Is it ready yet?” about a hundred times as the grown ups diced and chopped and measured and whipped up other delights.
Of course, looking back those times are little treasures that spring to my mind as I stand in my own kitchen, doling out the job of stirring the custard, whipping and measuring, watching and timing. And the delight on each face when this pie is served? Well, those are little treasures stored up too.
Old Fashioned Coconut Cream Pie with Meringue
- 1 refrigerated 9 inch pie crust
- 1 C sugar
- 2 Tbsp flour, generously heaping
- 1 dash salt
- 2 C half & half
- 3 large eggs, Yolks only. Use whites for meringue.
- 1 tsp vanilla extract
- 5-7 oz shredded coconut
- 3 egg whites, room temperature
- 1 pinch salt
- 6 Tbsp sugar
- 1/2 tsp vanilla
- 2 tsp very hot water
- 1/4 tsp cornstarch
- extra shredded coconut
- Cook refrigerated pie crust according to instructions. Set aside to cool.
- In a medium saucepan, mix together the dry ingredients for the pie filling. In a small bowl, beat eggs. Add half and half and mix well.
- Place the sauce pan with the dry ingredients over low heat. Add the milk and eggs a little at a time. Mixing well as you go. Continue to cook over low heat while stirring until pie filling thickens and is stiff. About 20 minutes.
- Remove from heat. Stir in vanilla. Add 3-5 oz of shredded coconut a little at a time, mixing well.
- Pour warm filling into cooled pie shell. Set aside and prepare meringue.
- Preheat over to 425 degrees Fahrenheit.
- Mix together corn starch and hot water. Stir until completely dissolved and set aside.
- In a glass or metal bowl, beat egg whites and salt with a mixer medium- medium high speed until fluffy and large bubbles are forming around the edges.
- Continue beating eggs while adding sugar one tablespoon at a time until all of the sugar has been added. Peaks should begin to form.
- Continue beating on medium- medium high speed until peaks are glossy and firm. Add vanilla and cornstarch. Beat 1-2 minutes longer. Peaks should be stiff.
- Spoon finished meringue onto warm pie, spreading all the way to the edges of the crust.
- Fluff with a spatula or back of spoon to create swirls and peaks. Top with rest of coconut and brown the meringue and coconut in the over for 10 minutes or until the peaks are a nice golden brown.
- Remove from oven and allow to cool completely before slicing or chilling in the refrigerator.
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