Betty Crocker Coconut Cream Pie Recipe: Fluffy Meringue With Tropical Twist

This classic pie delivers a tropical escape with every bite. The creamy coconut filling pairs perfectly with a light, fluffy meringue topping.

I’ve refined this recipe to ensure a smooth custard and a golden-brown finish. It’s a timeless dessert that never fails to impress.

Ingredients for Betty Crocker Coconut Cream Pie

Classic tropical flavors meet a fluffy meringue in this timeless dessert pie.

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The coconut is non-negotiable here—Baker’s Angel Flake or Let’s Do Organic brands have the right texture for the filling. For the pie crust, Pillsbury refrigerated works in a pinch, but a homemade buttery crust elevates it. Whole milk is essential for the custard’s richness; low-fat versions thin out the filling. Look for pure vanilla extract (not imitation) at Whole Foods or Trader Joe’s for best flavor.

No coconut flakes? Sweetened coconut chips work if finely chopped. Out of cornstarch? Arrowroot powder at a 1:1 ratio substitutes well. For a dairy-free twist, coconut milk (the canned, full-fat kind) replaces whole milk beautifully. The meringue needs fresh egg whites—carton versions won’t hold peaks as well. Skip the cream of tartar if you must, but expect a slightly softer topping.

The pie keeps well—3 days in the fridge (cover loosely with foil). Meringue weeps if stored longer, so serve within 48 hours for best texture. Freezing isn’t recommended; the custard separates when thawed. Toast leftover coconut and sprinkle on desserts for a quick tropical garnish.

Step-by-Step Instructions for Coconut Cream Pie

This method ensures a silky custard filling and pillowy meringue with that classic tropical flavor.

Step 1: Prepare the Custard Base

In a medium saucepan, whisk together 0.75 cup granulated sugar, 0.25 cup cornstarch, and 0.25 tsp salt until no lumps remain. This dry mix prevents clumping when liquid is added.

Gradually whisk in 2 cups whole milk until the mixture is completely smooth. I always use full-fat milk here—lower fat versions won’t create the same rich, creamy texture.

Step 2: Cook the Custard to Perfection

Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and comes to a full boil. This usually takes 8-10 minutes.

Once boiling, continue cooking for 1 additional minute—this ensures the cornstarch is fully activated and the custard will set properly. Remove from heat and immediately stir in 2 tbsp unsalted butter, 1 tsp vanilla extract, and 1 cup sweetened shredded coconut until fully combined.

Step 3: Temper and Thicken with Egg Yolks

In a separate bowl, lightly beat the 3 large egg yolks. Slowly whisk about 1 cup of the hot custard mixture into the yolks to temper them—this prevents the eggs from scrambling when added to the hot liquid.

Pour the tempered yolk mixture back into the saucepan with the remaining custard. Return to medium heat and cook for 2-3 minutes, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in the remaining 0.5 cup sweetened shredded coconut.

Step 4: Assemble and Chill the Pie

Pour the warm custard filling into the pre-baked pie crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until completely set.

I like to make this the night before serving. The longer chill time allows the flavors to meld and the custard to fully firm up, making it easier to slice later.

Step 5: Prepare and Toast the Meringue

When ready to serve, preheat the oven to 350°F. In a clean bowl, beat the 3 large egg whites and 0.5 tsp cream of tartar until soft peaks form. Gradually add the remaining 0.25 cup granulated sugar, beating until stiff, glossy peaks form.

Spread the meringue over the chilled custard, sealing it to the edges of the crust. Bake for 12-15 minutes until the meringue is golden brown. For extra flair, toast the remaining 0.25 cup sweetened shredded coconut in a dry pan until lightly browned and sprinkle it over the meringue while still warm.

Dietary Considerations for These Flavors

Gluten-Free Option

Swap the pie crust for a gluten-free version from Mi-Del or Schar. These brands hold up well to the custard’s moisture. I’ve tested both with great results—no one will guess it’s gluten-free.

Dairy-Free Adaptation

Use canned full-fat coconut milk instead of whole milk for the custard. For the meringue, Aquafaba (chickpea brine) works surprisingly well—I use 3 tbsp Aquafaba plus ¼ tsp cream of tartar for every egg white. 💪

Nut-Free Version

This recipe is naturally nut-free, but always check your coconut brands. Let’s Do Organic and Baker’s Angel Flake are processed in nut-free facilities. Confirm labels to be safe.

Lower Sugar Option

Cut the granulated sugar by ¼ cup and add 1 tsp coconut extract to boost flavor. The filling will be less sweet but still rich and tropical. I find this balance still satisfies my sweet tooth.

Egg-Free Alternative

For the custard, use cornstarch slurry (mix 2 tbsp cornstarch with 2 tbsp cold water) to thicken instead of egg yolks. For meringue, try vegan meringue powder like Wilton’s. 🌱

Vegan Modifications

Combine the dairy-free and egg-free adaptations above. Use vegan butter (I like Miyoko’s) and ensure your pie crust is plant-based. The tropical flavors shine just as bright.

Frequently Asked Questions