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A up close piece of coconut cream pie with meringue.

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!
Prep Time:25 mins
Cook Time:40 mins
Chilling Time:3 hrs
Total Time:4 hrs 5 mins
Servings:8 slices


  • 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


  • 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!


  • 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.


Calories: 228kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 167mg | Potassium: 186mg | Fiber: 2g | Sugar: 27g | Vitamin A: 196IU | Calcium: 81mg | Iron: 1mg