Coconut Cream Meringue Pie

If you love the tropical taste of coconut and the light, airy sweetness of meringue, this Coconut Cream Meringue Pie will transport you straight to an island paradise! A buttery, flaky crust filled with creamy coconut custard and topped with a billowy, toasted meringue crown, this pie is perfect for any special occasion—or just because!

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Did You Know?

Coconut cream pies have been a favorite on diner menus since the early 1900s, offering a nostalgic treat that blends creamy coconut custard and fluffy meringue. This homemade version captures that classic comfort and elegance.

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Yield

Makes 8 servings.

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Ingredients

For the Pie Crust (9-inch single pastry crust)

1 1/4 cups all-purpose flour (plus extra for dusting)
1/2  teaspoon granulated sugar
1/4  teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes
3–4 tablespoons ice water (as needed)

For the Coconut Cream Filling

1 cup whole milk
1 cup full-fat canned coconut milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks, lightly beaten
1/2  teaspoon pure vanilla extract
1 1/4  cups sweetened shredded coconut (plus extra for topping)
2 tablespoons unsalted butter, softened

For the Meringue Topping

4 large egg whites, at room temperature
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/2  teaspoon pure vanilla extract

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Instructions

Step 1: Prepare the Pie Crust

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the chilled butter and cut it into the flour using a pastry cutter or two forks until the mixture looks like coarse meal with pea-sized bits of butter.
3. Add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. You may not need all the water.
4. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
5. On a lightly floured surface, roll out the dough to about a 12-inch circle,1/8 inch thick. Transfer to a 9-inch pie dish and fit it in without stretching. Trim and crimp the edges as desired.
6. Chill the crust for 20–30 minutes. Meanwhile, preheat the oven to 375°F (190°C).
7. Line the chilled crust with parchment paper and fill with pie weights or dried beans.
8. Blind-bake the crust for 15–20 minutes. Remove the weights and parchment, then bake for an additional 5–8 minutes until lightly golden. Cool completely on a wire rack.

Step 2: Make the Coconut Cream Filling

1. In a medium saucepan, warm the whole milk and coconut milk over medium-low heat until steaming but not boiling.
2. In a bowl, whisk together the sugar and cornstarch. Add the egg yolks and whisk until thick and pale.
3. Slowly drizzle about 1/2 cup of the hot milk mixture into the yolk mixture, whisking constantly to temper the eggs. Then pour this tempered mixture back into the saucepan.
4. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles gently, about 5–7 minutes.
5. Remove from heat and stir in the vanilla extract, shredded coconut, and butter until smooth.
6. Pour the filling into the cooled crust. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate for about 2 hours to set.

Step 3: Prepare the Meringue Topping

1. Preheat the oven to 350°F (175°C).
2. In a clean, grease-free mixing bowl, beat the egg whites on medium speed until frothy.
3. Add the cream of tartar and gradually add the sugar, 1 tablespoon at a time, while increasing speed to medium-high. Beat until stiff, glossy peaks form and the sugar is fully dissolved.
4. Beat in the vanilla extract.

Step 4: Assemble and Bake

1. Spoon the meringue over the chilled coconut filling, ensuring it completely covers the filling and seals to the crust’s edges. Create decorative peaks using the back of a spoon.
2. Sprinkle a small handful of shredded coconut on top for extra texture and flavor.
3. Bake for 10–12 minutes, or until the meringue is lightly browned.
4. Let the pie cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.

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How the Pie Will Look

Your Coconut Cream Meringue Pie will feature a golden, flaky crust, a creamy, pale-yellow coconut custard speckled with shredded coconut, and a fluffy white meringue topping that’s delicately browned on the peaks. Every slice reveals layers of smooth and airy textures, promising a heavenly, tropical bite.

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Nutritional Information (Per Slice)

Calories: 350, Fat: 20g, Carbohydrates: 35g, Protein: 5g, Sugars: 25g

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Kitchen Tips

1. Keep it Cold: Work with chilled butter and a cool workspace when making your crust for maximum flakiness.
2. Temper the Eggs: Add the hot milk mixture slowly into the egg yolks to avoid scrambling.
3. Meringue Magic: Use a completely grease-free bowl for whipping egg whites to achieve lofty, stable peaks.
4. Seal the Edges: Spread the meringue so it touches the crust, preventing shrinking or weeping.
5. Time to Chill: Let the pie chill thoroughly before slicing for neat, beautiful wedges.
6. Flavor Boost: Add a splash of coconut extract for even more intense coconut flavor.
7. Lightly Toasted: Toast your shredded coconut before sprinkling on top for deeper aroma and flavor.
8. Don’t Overcook: Remove the filling from heat as soon as it thickens to avoid graininess.
9. Clean Slices: Dip your knife in hot water and wipe clean between cuts for perfectly portioned slices.
10. Finishing Touch: Garnish with toasted coconut or a sprinkle of lime zest for an extra pop of color and flavor.

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Let’s Learn About Meringue

Meringue is made by whipping egg whites and sugar until they become stiff, glossy peaks. Cream of tartar helps stabilize the foam, ensuring the meringue holds its shape. Lightly browning the meringue under heat creates a crisp exterior with a soft, pillowy inside—perfectly complementing the rich coconut cream beneath.