Coconut Cream Pie With Coconut Meringue

Coconut Dream Pie topped with a fluffy Coconut Meringue.

Get ready to dive into a decadent Coconut Dream Pie topped with a fluffy Coconut Meringue Cloud.


  • 1 Basic Egg & Lemon Juice Pie Crust (9-inch), baked, cooled
  • 5 large Dakota Layers egg yolks
  • 2 1/2 cups sweetened coconut milk beverage
  • 1/2 cup sugar
  • 1/3 cup corn starch
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 cup flaked coconut
  • 5 large Dakota Layers egg whites, room temperature
  • 1 Tbsp. corn starch
  • 1/4 tsp. cream of tartar
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 1/4 cup flaked coconut


  1. Heat oven to 325°F. filling: beat egg yolks in medium bowl; gradually stir in coconut milk until blended. mix sugar, corn starch and salt in large heavy saucepan. gradually stir in egg yolk mixture until blended.
  2. Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 10 to 15 minutes. boil and stir 1 minute. remove from heat immediately. stir in vanilla and coconut.
  3. Immediately make meringue: dissolve corn starch in cold water in one-cup glass measure. microwave on HIGH 30 seconds; stir. microwave until mixture boils, 15 to 30 seconds longer. Remove; cover.
  4. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, add corn starch paste, 1 to 2 Tbsp. at a time. beat in vanilla.
  5. Pour hot filling into pie crust. Quickly spread meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. sprinkle with 1/4 cup coconut. bake in upper third of 325°F oven until lightly browned, 16 to 18 minutes. Cool on wire rack 1 hour, then refrigerate 3 to 4 hours before serving.

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