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Decadent Coconut Cream Pie with Meringue Topping

Decadent Coconut Cream Pie with Meringue Topping

A decadently delicious coconut cream pie highlights the coconut. The custard filling is made with half and half, and egg yolks. It's creamy and rich, which goes deliciously well with the coconut. Meringue topping adds another layer of creaminess without adding any more fat. Nobody can resist it!













Low Cholesterol, Trans-fat Free, Low Sodium


3 large egg yolks
well beaten
2 cups light cream (half&half)
¾ cup sugar
cup all-purpose flour
¼ teaspoon salt
2 teaspoons butter, unsalted
1 tablespoon vanilla extract
1 ⅓ cups coconut
1 pie shell (9 inch)
3 large egg whites
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
6 tablespoons sugar


To make custard filling:

Preheat oven to 350℉ (180℃).

Place 1 cup coconut flakes on baking sheet, and toast for about 8 minutes, or until golden, brown and very fragrant. Remove from oven and let cool, set aside. Leave oven on.

In a medium saucepan, combine egg yolks and half and half; mix well. Add sugar, flour, and salt.

Cook over medium heat until thick, stirring constantly, about 5 to 8 minutes. Remove from heat.

Gradually add sugar, beating until stiff. Add butter, vanilla, and 1 cup toasted coconut. Pour into baked pie shell.

To make Meringue:

Beat egg whites on high with vanilla and cream of tartar until soft peaks form, 2 to 3 minutes.

Slowly add sugar, and beat until thick and stiff, another 3 to 5 minutes. Spread meringue over filling, and sprinkle with ⅓ cup remaining coconut. Bake for 12 to 15 minutes.

Let cool to room temperature, and refrigerate for at least 2 hours or overnight before serving.


* not incl. in nutrient facts


almost 6 years

This coconut cream pie was absolutely decadent. It was so creamy, rich, smooth and absolutely delicious.

I made my own pie crust by using 1/4 cup whole wheat flour, 1/4 cup ground almond, 2 tablespoons butter, 2 tablespoons olive oil (you can use canola oil), and 1 to 2 tablespoons of cold milk. The crust was flavorful and nutty, which was delicious with the creamy coconut filling.

I also toasted the coconut flakes in 350 F oven for 8 minutes, then added into the custard filling, which really added another layer of yumminess.

I didn't have enough half and half, so I used 1 1/4 cups half and half, 3/4 cup of 1% milk, and it still tasted very creamy and rich.

After it was cooled to room temperature, I froze it in the freezer, then cut into wedges, and it was like a ice-cream coconut pie, so good. While I am writing the review, I am eating this delicious pie.

It can be kept in an air-tight container in the freezer for up to at least 1 month.


about 14 years

very good and easy to make

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 22044% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 135mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 1%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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