Coconut Cream Meringue Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
For the custard
  • 3 egg yolks
  • ½ cup of sugar
  • 1 can (12 ounces) of evaporated milk
  • 1 cup of whole milk
  • 1 teaspoon of vanilla
  • ¼ cup of cornstarch
  • ¼ cup of coconut
For the meringue:
  • 3 egg whites
  • ¼ cup of sugar
  • ¼ teaspoon of cream of tartar
  1. Preheat the oven to 350 degrees.
For the custard:
  1. Start by making the custard so it can cool. In a small bowl, stir together the cornstarch with a tablespoon of milk until perfectly smooth.
  2. Add the egg yolks, sugar, evaporated milk, milk, and cornstarch slurry to a medium pot. Mix until smooth.
  3. Stir constantly, and cook over medium-heat until thickened, about 10 to 15 minutes. Stir in the vanilla and set aside.
For the meringue:
  1. In a deep bowl, beat egg whites until soft peaks form. Gradually beat in the sugar and cream of tartar.
  2. Distribute the custard in the pie crust. Gently spread the meringue over the custard, and sprinkle the coconut on top.
  3. Bake until the meringue is lightly golden, about 15 to 20 minutes.
Recipe by FoodParsed at