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Coconut Cream Pie with Meringue

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Prep Time: 25 mins    Cook Time: 40 mins

5 from 6 votes

This coconut cream pie with meringue has a thick, velvety filling and a perfectly flaky crust. The meringue is airy and fluffy, topped with crispy shredded coconut. It's decadent and delightfully tropical, yet incredibly easy to make.

A up close piece of coconut cream pie with meringue.
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There are three basic components to this recipe: the crust, the filling, and the meringue. You can make your own crust or opt for your favorite store-bought brand for convenience. The filling comes together quickly on the stovetop using a handful of ingredients. Whipping up the meringue is simple and speedy.

If you and your family are coconut fans, you will love this pie recipe for its incredible flavors and textures, as well as its ease of preparation. This delightful spring dessert is sure to please on all fronts!

Lemon meringue pie and this Australian pavlova, which is a meringue-like cake, are two of my family's most favorite desserts. It's probably no surprise that they adore this pie, too.

Main Ingredients

The ingredients to make coconut cream pie laid out on a table.

Making this recipe is incredibly easy. Here are some of the key ingredients that make this dessert so spectacular:

  • Sweetened shredded coconut: The star ingredient!
  • Pastry shell: Perfectly flaky for some crunch. Store-bought pie crust saves you time.
  • Egg yolks: For a creamy coconut filling.
  • Egg whites: For a perfectly airy meringue.
  • Cream of tartar: Helps stabilize the meringue.

Instructions Overview

Coconut cream pie may seem like an intimidating dessert to make. However, it’s actually incredibly simple and only requires a few easy steps.

The first step is to quickly blind bake your pastry shell and let it cool. In the meantime, you’ll start to prepare your creamy coconut filling. You’ll combine the sugar, flour, and salt in a large saucepan then stir in the milk until smooth. Heat the pan until the mixture bubbles and thickens up.

Next, you’ll incorporate your egg yolks off the heat. Simply let the mixture come to a boil once more, then add in your shredded coconut and vanilla. That’s all it takes to make the creamy filling! Pour it into the pie crust.

Now, you’ll put your egg whites to use! Beat them with some cream of tartar until nice soft peaks form. Beat in your sugar and spread the meringue over your custard filling. Sprinkle with shredded coconut.

Bake it until golden brown on the top. Let it cool on a wire rack, before transferring to the fridge to chill. That’s all it takes. Serve and enjoy!

A slice of coconut cream pie.

Common Questions

How do you store coconut cream pie with meringue?

The best way to store this is in the fridge loosely covered with plastic wrap. Enjoy within 3 or 4 days.

Can you freeze it?

We don't recommend it. Neither the cream pie filling nor the meringue would fare particularly well. However, you can definitely freeze the crust!

Can you make it ahead of time?

This pie keeps for several days so you could certainly bake it a day ahead of time.

What do I serve with it?

It goes great paired with fresh berries or tropical fruits, like mango or pineapple.

What is the difference between coconut cream pie and coconut custard pie?

Coconut cream pie consists of a filling that is cooked on the stovetop, as you see in our instructions highlighted here. However, the filling in a custard pie cooks in the oven.

How do you prevent it from getting watery?

To avoid a soggy crust, ensure that your coconut cream is nice and thick before you pour the filling into your crust. The key ingredient that helps with this is the flour as it soaks in a lot of the moisture.

How long can it sit out?

We recommend you refrigerate it, but you can let it sit on your counter for up to 2 hours safely.

A complete coconut cream pie.

Chopnotch Tips

  • To blind bake this pie, you’ll want to line your pastry shell with a double layer of heavy-duty foil. Bake at a high temperature. Keep the pastry shell covered for the first portion and uncovered for the second portion, to ensure a nice flaky, beautifully golden-brown crust.
  • To prevent your egg yolks from scrambling when adding them to the filling, you’ll want to temper them with just a little bit of the warm milk mixture first. Then, simply add the eggs right into the pan to create your cream filling.
  • For the perfect meringue, you want to mix the egg whites until soft peaks form. Avoid overmixing to prevent the meringue from cracking when it bakes.
A slice of coconut cream pie on a plate.

There’s nothing like a decadent slice of coconut cream pie!

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Coconut Cream Pie with Meringue

This pie has a lusciously thick filling and flaky crust, topped with meringue and crunchy coconut flakes. It’s easy to make and comes together quickly!
SCALE THIS RECIPE
Prep Time: 25 mins
Cook Time: 40 mins
Chilling Time: 3 hrs
Total Time: 4 hrs 5 mins
Servings: 8 slices

Ingredients

  • ¼ teaspoon salt
  • 1 cup sweetened coconut, shredded
  • 1 9-inch pastry shell, unbaked
  • 2 teaspoons vanilla extract
  • 6 tablespoons granulated sugar
  • 3 egg yolks, lightly beaten
  • 5 tablespoons all-purpose flour
  • 2 cups milk

For the meringue:

  • ¼ teaspoon cream of tartar
  • ½ cup sweetened coconut, shredded
  • 3 egg whites
  • 6 tablespoons granulated sugar
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Instructions

  • Line a pastry shell with heavy-duty foil, double layer. Bake for about 8 minutes at 450 F then remove the foil and continue baking for another 5 minutes. Once done, allow to cool on a wire rack.
  • Combine together ¼ teaspoon salt, 5 tablespoons of all-purpose flour, and 6 tablespoons of sugar in a large saucepan. Stir in 2 cups of milk until smooth.
  • Stir-cook until bubbly and thickened over medium flame. Then turn the heat down and stir-cook for another 2 minutes. Turn off the heat.
  • Stir a bit of hot filling into egg yolks and return all the mixture back to the saucepan, stirring constantly. Bring everything to a boil and stir-cook for 2 minutes. Turn off the heat and stir in 1 cup shredded coconut and 2 teaspoons vanilla extract. Pour this mixture over the crust.

For the meringue:

  • Beat ¼ teaspoon cream of tartar and 3 egg whites in a bowl until you have soft peaks. Now beat in sugar gradually, one tablespoon at a time, until sugar is dissolved and stiff peaks are formed. Spread over filling and seal the edges of the crust. Sprinkle top with shredded coconut.
  • Bake for 12 to 15 minutes at 350 F, until golden brown.
  • Once baked, let it cool for an hour on a wire rack and refrigerate for 3 hours at least. Enjoy!
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Notes

  • To blind bake this pie, you’ll want to line your pastry shell with a double layer of heavy-duty foil. Bake at a high temperature. Keep the pastry shell covered for the first portion and uncovered for the second portion, to ensure a nice flaky, beautifully golden-brown crust.
  • To prevent your egg yolks from scrambling when adding them to the filling, you’ll want to temper them with just a little bit of the warm milk mixture first. Then, simply add the eggs right into the pan to create your cream filling.
  • For the perfect meringue, you want to mix the egg whites until soft peaks form. Avoid overmixing to prevent the meringue from cracking when it bakes.

Nutrition Facts

Calories: 228kcal (11%), Carbohydrates: 33g (11%), Protein: 5g (10%), Fat: 8g (12%), Saturated Fat: 6g (38%), Cholesterol: 79mg (26%), Sodium: 167mg (7%), Potassium: 186mg (5%), Fiber: 2g (8%), Sugar: 27g (30%), Vitamin A: 196IU (4%), Calcium: 81mg (8%), Iron: 1mg (6%)
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course:
Dessert
cuisine:
American
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