There's something truly magical about a coconut cream meringue pie—one bite, and you're transported straight to grandma’s cozy kitchen, where the sweet aroma of toasted coconut fills the air. This classic dessert isn’t just a treat; it’s a warm, nostalgic embrace wrapped in a flaky, buttery crust. The silky coconut filling, perfectly balanced with just the right amount of sweetness, melts in your mouth, while the airy meringue topping adds the perfect finishing touch. If you're looking for a dessert that feels like home and tastes like pure comfort, this coconut cream meringue pie is exactly what you need.
So, what makes this coconut cream meringue pie so special? It’s all about simplicity and guaranteed perfection! With just a handful of pantry staples, you can whip up a pie that looks bakery-worthy but comes together with minimal effort. Whether you're a seasoned baker or stepping into the world of homemade pies for the first time, this recipe delivers foolproof results every single time. Impress your family, wow your guests, and most importantly—treat yourself to a slice (or two) of this unforgettable coconut cream meringue pie!
Why This Coconut Cream Meringue Pie Recipe Stands Out
This isn't just any coconut cream pie recipe - it's a family treasure that's been tested and perfected over generations. Unlike store-bought versions with artificial flavors, this homemade coconut cream pie celebrates real coconut flavor in every bite. The meringue topping adds a special touch that takes this classic dessert to new heights, creating that perfect contrast between the creamy filling and light, toasty topping.
The beauty of this recipe is its versatility. Making it for a holiday dinner? It's elegant enough for special occasions. Craving something sweet on a regular weekend? It's simple enough for everyday baking. Plus, this old-fashioned coconut cream pie with meringue brings a touch of nostalgia that newer desserts just can't match.
Jump to:
Ingredients
For the Crust:
- Pre-made 9-inch pie crust (or homemade if you prefer)
- Butter, melted
For the Coconut Cream Filling:
- Granulated sugar
- Cornstarch
- Salt
- Whole milk
- Egg yolks, beaten
- Butter, cut into pieces
- Sweetened flaked coconut
- Vanilla extract
- Coconut extract (optional, for extra coconut punch)
For the Meringue Topping:
- Toasted coconut flakes for garnish
- Egg whites
- Cream of tartar
- Granulated sugar
- Vanilla extract
See recipe card for quantities.
Instructions
Prepare and Blind Bake the Crust
- Preheat your oven to 375°F (190°C).
- If using a pre-made crust, unroll it into a 9-inch pie plate. If making homemade, press it into the pie plate.
- Prick the bottom and sides with a fork to prevent bubbling.
- Brush the crust with melted butter to create a moisture barrier.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove weights and paper and bake for another 5-7 minutes until light golden.
- Set aside to cool while preparing the filling.
Step 2: Create the Coconut Cream Filling
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth, making sure there are no cornstarch lumps.
- Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula.
- When the mixture starts to thicken (about 5-7 minutes), remove 1 cup of the hot mixture.
- While whisking constantly, gradually add the hot mixture to the beaten egg yolks. This tempers the eggs so they don't scramble.
- Pour the egg mixture back into the saucepan with the remaining milk mixture.
- Return to heat and cook for about 2 more minutes until very thick, stirring constantly.
- Remove from heat and stir in butter pieces until melted.
- Fold in coconut flakes and vanilla extract (and coconut extract if using).
- Pour the hot filling into the prepared pie crust and smooth the top.
Step 3: Make the Perfect Meringue Topping
- While the filling is still hot, begin making the meringue (the heat helps seal the meringue to the filling).
- In a clean, dry mixing bowl, beat egg whites with cream of tartar until foamy.
- Gradually add sugar, 1 tablespoon at a time, beating continuously.
- Continue beating until stiff, glossy peaks form and sugar is dissolved (rub a bit between your fingers - it shouldn't feel gritty).
- Beat in vanilla extract.
Step 4: Assemble and Bake the Pie
- Cool completely on a wire rack for at least 2 hours before slicing.
- Spoon the meringue onto the hot filling, making sure it touches the crust all the way around (this prevents shrinking).
- Use the back of a spoon to create decorative peaks and swirls in the meringue.
- Bake at 350°F (175°C) for 12-15 minutes until the meringue is golden brown.
- Sprinkle toasted coconut on top for extra flavor and visual appeal.
- Step 1: Prepare and Blind Bake the Crust
Pre-bake the pie crust to ensure a crisp, sturdy base for the filling
- Step 2: Create the Coconut Cream Filling
Cook a rich and creamy coconut filling until thickened, then pour it into the baked crust.
- Step 3: Make the Perfect Meringue Topping
Whip egg whites with sugar until stiff peaks form, creating a light and fluffy meringue.
- Step 4: Assemble and Bake the Pie
pread the meringue over the warm filling, seal to the edges, and bake until golden brown.
Expert Tips for the Perfect Coconut Cream Meringue Pie
Want to make the fluffiest, most irresistible coconut cream meringue pie every time? Follow these expert-approved tips to ensure perfection in every bite!
- Start with room temperature egg whites – Cold eggs are easier to separate, but let the whites sit at room temperature before whipping. This creates a higher, airier meringue.
- Prep your mixing bowl – Wipe it down with a little lemon juice or vinegar to remove any grease. Even the smallest bit of fat can prevent stiff peaks from forming.
- Be patient with the filling – It might seem like it’s taking forever to thicken, but don’t stop stirring! The magic happens suddenly, and constant whisking prevents lumps.
- Add meringue to hot filling – Spreading the meringue while the filling is still warm helps "cook" the underside, reducing the risk of weeping or separating.
- Seal the edges completely – Press the meringue all the way to the crust to prevent it from shrinking while baking. A well-sealed meringue means a beautifully finished coconut cream meringue pie!
With these simple but effective tricks, your coconut cream meringue pie will turn out bakery-perfect every single time!
Delicious Variations & Dietary Modifications
Love coconut cream meringue pie but need to tweak it to fit your diet or preferences? No problem! Try these creative variations to make it just right for you.
- Gluten-Free Coconut Cream Pie – Swap the traditional crust for a gluten-free pie crust or make a simple, no-fuss version using crushed gluten-free cookies mixed with melted butter.
- Reduced Sugar Version – Cut the sugar in the filling down to ½ cup and opt for unsweetened coconut flakes. For the meringue, reduce sugar to just 4 tablespoons without sacrificing flavor.
- Dairy-Free Option – Replace whole milk with creamy coconut milk for a naturally dairy-free twist. Not only does this make the pie more inclusive, but it also enhances the coconut flavor! Use plant-based butter to keep it completely dairy-free.
- Extra Coconutty Version – Want to intensify that coconut goodness? Stir in ¼ cup of cream of coconut (like Coco Lopez) into the filling for an ultra-rich, tropical flavor boost.
- No-Bake Alternative – Short on time? Skip the meringue and instead top your coconut cream meringue pie with a generous layer of whipped cream and toasted coconut for an easy, no-bake version.
With these simple tweaks, you can enjoy coconut cream meringue pie in a way that suits your needs while still delivering that luscious, creamy, coconut-infused perfection!
Equipment
- Heavy-bottomed saucepan: Helps distribute heat evenly and prevents the filling from scorching.
- Pie weights: Essential for blind baking to prevent the crust from bubbling up.
- Stand mixer or hand mixer: Makes whipping the meringue much easier than doing it by hand.
- Instant-read thermometer: If you're nervous about egg safety, you can check that your filling reaches 160°F.
- Glass pie dish: Allows you to see if the bottom crust is browning properly.
Storage & Meal Prep Tips
Want to keep your coconut cream meringue pie fresh and delicious? Follow these expert storage and prep tips to make the most of your homemade masterpiece!
- Fridge Storage – This pie is best enjoyed within two days for peak flavor and texture. To store, cover it loosely with foil instead of plastic wrap, which can stick to the delicate meringue. While the meringue may weep slightly after refrigeration, the pie will still taste absolutely amazing!
- Advance Preparation – Short on time? You can make the pie crust 1–2 days ahead and store it at room temperature in an airtight container. The filling can also be prepared up to a day in advance—just refrigerate it with plastic wrap pressed directly on the surface to prevent a skin from forming.
- Can You Freeze This Pie? – Freezing meringue isn’t ideal, as it can turn rubbery. However, you can freeze the coconut cream pie without the meringue, then add fresh meringue after thawing for the best texture. If you prefer a freezable version, opt for whipped cream instead of meringue on top.
With these easy storage tricks, you can prep your coconut cream meringue pie in advance and enjoy every creamy, coconut-filled bite at its best!
Grandma’s Secret for the Best Coconut Cream Meringue Pie
"Now listen close, sweetheart," Grandma would say, tying her apron with a knowing smile. "The secret to a truly unforgettable coconut cream meringue pie isn’t just in the creamy filling or the fluffy meringue—it’s in the coconut itself."
She would always toast half of the coconut flakes before stirring them into the filling, her kitchen filling with the warm, nutty aroma that signaled something special was on the way. "It deepens the flavor, makes every bite richer," she’d say, carefully spreading the coconut onto a baking sheet. A quick toast at 325°F for 5–7 minutes, with a few gentle stirs, and the flakes would turn a perfect golden brown. "That’s when you know it’s just right."
And sure enough, with that one simple trick, Grandma’s coconut cream meringue pie was never just good—it was unforgettable.
FAQ
What is the difference between coconut cream pie and coconut meringue pie?
The main difference is the topping! Coconut cream pie is typically topped with whipped cream, while coconut meringue pie is topped with a fluffy, lightly toasted meringue. Both have a rich, creamy coconut filling, but the choice of topping gives each pie a unique texture and flavor.
Do you refrigerate coconut cream pie with meringue?
Yes, but with care! Coconut cream meringue pie should be refrigerated if not eaten within a few hours. Cover it loosely with foil—plastic wrap can stick to the delicate meringue. Keep in mind that meringue may "weep" (release moisture) after refrigeration, but the pie will still be delicious!
Why does my coconut cream pie get watery after?
A watery pie usually happens due to one of these reasons:
The filling wasn’t cooked long enough to fully thicken. Stir constantly over medium heat until it’s thick and pudding-like.
The meringue wasn’t sealed to the crust, allowing moisture to form between layers.
Refrigeration causes condensation, which can make the meringue weep. Adding meringue while the filling is hot helps prevent this.
How do you make a coconut meringue pie?
To make a classic coconut meringue pie, start with a flaky pre-baked crust and a rich coconut filling made with eggs, sugar, milk, cornstarch, butter, and shredded coconut. Once thickened, pour the filling into the crust. Next, whip egg whites with sugar until stiff peaks form, then spread the meringue over the warm filling, ensuring it seals to the crust. Bake until golden brown, then let it cool completely before slicing. Follow these steps, and your coconut cream meringue pie will be perfect every time!
Bake Memories, One Slice at a Time
There’s something special about a homemade coconut cream meringue pie—it’s more than just a dessert; it’s a warm hug from the past, a piece of nostalgia baked into every bite. The way the crisp crust, velvety coconut filling, and pillowy meringue come together is pure magic, making this pie a must-have for any occasion. Whether you're reviving a cherished family recipe or starting a new tradition, this coconut cream pie with meringue is sure to become a favorite at your table.
If you love indulging in homemade treats, why stop here? Try my Best Small Carrot Cake Recipe - 6-Inch Mini Cake for a perfectly spiced, moist cake that’s just the right size, or dive into the crispy, cinnamon-sugar delight of Churro Cheesecake - Cinnamon-Sugar Bliss in Every Bite for a fusion of creamy cheesecake and classic churro flavors. No matter what you bake next, let it be something worth sharing!
Have you ever made a coconut cream meringue pie before? Which part steals the show for you—the rich coconut filling or the dreamy meringue topping? Let me know in the comments!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this coconut cream meringue pie recipe:
Coconut Cream Meringue Pie Recipe
Equipment
- Pie dish 9-inch size
- Mixing bowls Various sizes
- Hand mixer For whipping meringue
- Saucepan For making coconut filling
- Wooden spoon For stirring the filling
- Whisk To mix ingredients evenly
- Spatula For spreading meringue
- Baking sheet For toasting coconut flakes
- Parchment paper For blind baking
- Pie weights Or dried beans for blind baking
Ingredients
- 1 9- inch Pie crust Pre-made or homemade
- 2 tablespoon Butter Melted for crust
- ¾ cup Granulated sugar
- ¼ cup Cornstarch Thickens the filling
- ¼ teaspoon Salt Enhances flavor
- 3 cups Whole milk
- 4 large Egg yolks Save whites for meringue
- 3 tablespoon Butter Cut into pieces
- 1 ½ cups Sweetened flaked coconut
- 2 teaspoon Vanilla extract
- ½ teaspoon Coconut extract Optional
- 4 large Egg whites For meringue
- ½ teaspoon Cream of tartar Stabilizes meringue
- 6 tablespoon Granulated sugar For meringue
- 1 teaspoon Vanilla extract For meringue
- ¼ cup Toasted coconut flakes For garnish
Instructions
- Preheat oven to 375°F, blind bake pie crust with weights for 15 minutes, then remove weights and bake 5-7 more minutes until golden.
- Whisk sugar, cornstarch, and salt in a saucepan. Add milk gradually and cook over medium heat, stirring constantly.
- Remove 1 cup of the hot mixture and slowly whisk it into beaten egg yolks, then return everything to the pan and cook until thick.
- Remove from heat, stir in butter, coconut flakes, and vanilla extract, then pour into baked crust.
- Beat egg whites with cream of tartar until foamy, gradually add sugar, and beat until stiff peaks form.
- Spread meringue over hot filling, ensuring it touches the crust edges to prevent shrinking.
- Bake at 350°F for 12-15 minutes until golden brown.
- Let the pie cool for at least 2 hours before slicing.
Leave a Reply