Coconut Cream Meringue Pie Recipe

A slice of homemade coconut cream meringue pie with toasted coconut flakes on top, served on a white plate.

Coconut Cream Meringue Pie Recipe

A classic coconut cream meringue pie with a buttery crust, rich coconut filling, and a fluffy, golden-baked meringue topping. This homemade recipe is a nostalgic favorite, perfect for any occasion.

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Course: Dessert

Cuisine: American

Keyword: Coconut cream pie recipe, Easy coconut cream meringue pie, Old fashioned coconut cream meringue pie, Old fashioned coconut cream pie

Prep Time: 25

Cook Time: 30

Cooling Time: 2

Total Time: 2 55

Servings: Slices

Calories: 310kcal

Cost: $8

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition