Triple-Coconut Cream Pie

Enjoy a taste of the tropics on your holiday table with this Triple Coconut Cream Pie recipe. For the best results (and flavor), chill this coconut cream pie three to six hours before serving.

Triple Coconut Cream Pie
Photo: Jason Donnelly
Prep Time:
50 mins
Bake Time:
38 mins
Cool Time:
1 hrs
Chill Time:
3 hrs
Total Time:
50 mins
8 slices


  • 2 cup shortbread cookie crumbs (about 30 cookies)

  • ¾ cup sweetened flaked coconut

  • 1 teaspoon finely shredded lime peel

  • ½ cup butter, melted

  • 1 cup sugar

  • cup cornstarch

  • ¼ teaspoon salt

  • 3 cup whole milk

  • cup cream of coconut

  • 5 egg yolks

  • 1 ¼ teaspoon coconut extract

  • 1 teaspoon vanilla

  • 1 recipe Vanilla Meringue

  • ¼ cup sweetened flaked coconut

Vanilla Meringue

  • 4 egg whites

  • 1 teaspoon vanilla

  • ½ teaspoon cream of tartar

  • ¼ cup sugar


  1. Preheat oven to 325°F. In a medium bowl stir together cookie crumbs, the 3/4 cup flaked coconut, and the lime peel. Stir in melted butter. Press onto the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 8 to 10 minutes or until set. Cool completely on a wire rack.

  2. In a large saucepan combine sugar, cornstarch, and salt. Gradually stir in milk and cream of coconut. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. In a small bowl lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in coconut extract and vanilla. Keep filling warm.

  3. Prepare Vanilla Meringue. Pour warm filling into cooled piecrust. Spread meringue over warm filling, sealing to edge of crust. Sprinkle with the 1/4 cup coconut. Bake for 30 minutes. Cool on a wire rack for 60 minutes. Chill for 3 to 6 hours for before serving; cover for longer storage.

Vanilla Meringue

  1. Allow 4 egg whites to stand at room temperature for 30 minutes. In a mixing bowl combine the whites, 1 teaspoon vanilla, and 1/2 teaspoon cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Immediately spread meringue over hot pie filling, sealing to edge of pastry.

Nutrition Facts (per serving)

644 Calories
33g Fat
80g Carbs
9g Protein
Nutrition Facts
Calories 644
% Daily Value *
Total Fat 33g 42%
Saturated Fat 19g 95%
Cholesterol 177mg 59%
Sodium 400mg 17%
Total Carbohydrate 80g 29%
Total Sugars 59g
Protein 9g
Vitamin C 0.6mg 3%
Calcium 141.4mg 11%
Iron 1.4mg 8%
Potassium 301mg 6%
Folate, total 48.4mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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