Recipes and Cooking Triple-Coconut Cream Pie Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 50 mins Bake Time: 38 mins Cool Time: 1 hrs Chill Time: 3 hrs Total Time: 50 mins Yield: 8 slices Jump to Nutrition Facts Ingredients 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 ⅓ cup cornstarch ¼ teaspoon salt 3 cup whole milk ⅔ 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 Directions 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. 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. 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 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. Rate it Print Nutrition Facts (per serving) 644 Calories 33g Fat 80g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.