There’s something timeless and soul-soothing about a slice of coconut cream meringue pie. With its silky coconut-infused custard, crisp golden crust, and fluffy meringue topping, it checks every box for a dessert that feels like a warm hug from the past. Whether you grew up with this pie at family gatherings or you’re just now discovering its magic, this recipe will show you how to bring that old-fashioned charm straight into your kitchen.
This guide is your go-to for creating a pie that looks as gorgeous as it tastes. If you’ve ever been intimidated by making meringue or creating a custard from scratch, don’t worry. I’ll walk you through every step. Grab a spatula and let’s dive into this decadent classic.
Why You’ll Love This Coconut Cream Meringue Pie
This isn’t just any dessert. Coconut cream meringue pie is the perfect union of rich flavor, contrasting textures, and visual beauty. Here are just a few reasons to love it:
- A custard that’s velvety smooth with bold coconut flavor
- A crunchy, flaky crust that balances the soft filling
- Meringue topping that’s light and marshmallowy, toasted to golden perfection
- The nostalgia factor – it’s a throwback dessert that never goes out of style
Plus, it’s surprisingly straightforward. If you can whisk, you can master this coconut cream meringue pie recipe.
Ingredients You’ll Need
For the Coconut Custard Filling:
- 1 1/2 cups half-and-half
- 1 1/2 cups coconut milk (full-fat for best flavor and texture)
- 3/4 cup white sugar
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/4 teaspoon salt
- 3/4 cup flaked sweetened coconut
- 1 teaspoon vanilla extract
For the Crust:
- 1 (9-inch) pre-baked pie crust (homemade or store-bought)
For the Meringue Topping:
- 3 egg whites (room temperature)
- 6 tablespoons white sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup flaked coconut (for topping)
Step-by-Step Instructions
1. Prepare the Custard
In a medium saucepan over medium-low heat, stir together the half-and-half, coconut milk, sugar, cornstarch, eggs, and salt. Keep stirring constantly – this is key to preventing lumps and achieving that perfectly smooth consistency.
Slowly bring the mixture to a low boil. You’ll notice it beginning to thicken after 20-25 minutes. It should resemble a thick pudding.
Once thick, remove the pan from the heat. Stir in the vanilla extract and 3/4 cup flaked coconut. Let the custard cool slightly for about 5 minutes.
Pour the custard into your pre-baked pie crust and smooth the top with a spatula. Set aside while you make the meringue for your coconut cream meringue pie.
2. Make the Meringue
In a large mixing bowl, beat the egg whites on medium speed until they turn foamy. Add cream of tartar and continue beating. Gradually add in the sugar, 1 tablespoon at a time. Beat until soft peaks form. The meringue should be glossy and hold a peak that gently folds over when the beater is lifted.
Spoon the meringue onto the hot custard. Be sure to spread it all the way to the crust’s edge to seal it – this helps prevent the meringue from shrinking in the oven.
Sprinkle the remaining 1/2 cup of flaked coconut over the top of your coconut cream meringue pie.
3. Bake and Chill
Bake in a preheated 350°F (175°C) oven for 12 to 15 minutes, or until the meringue is golden and the coconut is toasted.
Cool on a wire rack at room temperature for 1 hour, then refrigerate for at least 3 hours before slicing. This chilling time helps the custard fully set in your homemade coconut cream meringue pie.
Tips for Success
- Use full-fat coconut milk: The richness and flavor make all the difference in your coconut cream meringue pie.
- Whisk constantly while making the custard: It’s the secret to a lump-free, silky filling.
- Use room temperature egg whites for meringue: They whip up faster and create more stable peaks.
- Make sure the meringue touches the crust all the way around: This seals in the custard and keeps your meringue from weeping.
A Little Story from My Kitchen
This recipe became a staple in my home after a particularly hectic Thanksgiving where I forgot to make dessert until two hours before dinner. With some pantry staples and a lot of hope, I pulled together this homemade coconut pie. It cooled just in time, and after one bite, it was clear: this pie was a keeper. Now it’s a year-round favorite for everything from Easter to backyard cookouts. It’s the coconut cream meringue pie that saved the holiday.
F.A.Q
Can I use a graham cracker crust?
Yes! A graham cracker crust adds a lovely crunch and a slightly nutty flavor. Just be sure it’s pre-baked and cooled before adding the filling.
Can I make this pie ahead of time?
Absolutely. You can make it a day in advance. Store it in the fridge loosely covered with plastic wrap. Just don’t freeze it – meringue doesn’t thaw well.
Can I use coconut cream instead of coconut milk?
You can, but keep in mind that coconut cream is much thicker and sweeter. It may change the texture and sweetness of your custard, which can alter your final coconut cream meringue pie result.
Variations and Additions
Looking for another classic dessert that pairs beautifully with this pie? Check out our Traditional Raspberry Bakewell Cake Recipe — it’s a fruity, almond-rich bake that offers a wonderful contrast to this creamy coconut treat.
- Add a layer of melted chocolate to the crust before the custard for a “Mounds bar” twist.
- Top with toasted macadamia nuts for crunch and a tropical flair.
- Use toasted coconut in the filling for a deeper coconut flavor in your coconut cream meringue pie.
Serving and Storage
Let the pie cool completely before slicing to get those clean, picture-perfect layers. Store leftovers in the fridge for up to 3 days. This pie is best eaten cold, straight from the fridge.
Final Thoughts
If you’ve never made a coconut cream pie with meringue, this is your sign. It’s the kind of dessert that brings people together, sparks conversations, and gets requested again and again. Simple ingredients. Straightforward steps. Pure comfort.
Whether it’s your first time or your fiftieth, this coconut cream meringue pie is bound to become a beloved recipe in your rotation.
So go ahead, take a bite. And maybe sneak a second slice when no one’s looking.