coconut cream pie with meringue recipe

Written ByJenny Smyth Posted on
coconut cream pie with meringue recipe
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The Best coconut cream pie with meringue recipe

I’ve been making coconut cream pie with meringue for years, and it’s always a hit with my family. The first time I made it, I was hooked – the combination of the creamy coconut custard and the sweet, fluffy meringue on top is just perfect. My kids love helping me make the meringue, and they always get a kick out of watching it turn golden brown in the oven.

As for me, I love that this recipe is not only delicious but also relatively easy to make and can be adapted to suit any occasion. Whether we’re celebrating a special event or just need a comforting dessert, coconut cream pie with meringue is always a good choice. I’ve even started experimenting with different flavors, like adding a hint of vanilla or using different types of milk.

But at its core, this recipe is a classic that never goes out of style. The best part? It’s actually quite healthy compared to other desserts, thanks to the coconut cream and fresh eggs used in the filling.

And let’s be real – who doesn’t love a good excuse to break out the mixer and whip up some meringue? It’s like a party in your mouth! And don’t even get me started on the smell of coconut wafting from the oven – it’s like a tropical vacation in your kitchen!

But I digress… this recipe has been a staple in our household for years, and I’m excited to share it with you today.

Coconut Cream Pie with Meringue

Coconut Cream Pie with Meringue

4.5 from 1638 votes

A classic coconut cream pie features a buttery crust filled with rich coconut custard and topped with a fluffy meringue. This dessert combines creamy texture with toasted coconut for a delightful finish.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
1 1/2 cups sweetened shredded coconut

For the Meringue

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Prepare the crust by mixing flour and salt in a bowl.
2Cut in cold butter until mixture resembles coarse crumbs, then add ice water one tablespoon at a time until dough holds together.
3Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
4Preheat oven to 375°F.
5Roll out dough on a floured surface to fit a 9-inch pie dish, pressing gently into the bottom and sides.
6Prick the bottom with a fork, line with parchment and pie weights, and bake for 15 minutes until edges are lightly golden.
7Remove weights and parchment, then bake another 5 minutes until bottom is dry.
Cool completely.
8In a medium saucepan, whisk together sugar, cornstarch, and salt.
9Gradually whisk in milk until smooth.
10Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil, about 5 to 7 minutes.
11Boil for 1 minute, then remove from heat.
12In a small bowl, beat egg yolks lightly.
13Gradually whisk about 1 cup of hot milk mixture into yolks to temper them, then pour yolk mixture back into saucepan.
14Cook over medium heat, stirring constantly, until mixture thickens further and bubbles appear, about 2 minutes.
15Remove from heat and stir in vanilla and shredded coconut.
16Pour the hot filling into the cooled crust.
17Preheat oven to 350°F.
18In a clean bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
19Gradually add sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form.
20Beat in vanilla.
21Spread meringue over the hot filling, sealing edges to the crust.
22Use a spatula to create peaks.
23Bake for 12 to 15 minutes until meringue is golden brown.
24Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.
25Garnish with toasted coconut if desired.

🔧Equipment

9-inch pie dish
Rolling pin
Medium saucepan
Whisk
Electric mixer
Spatula
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 115mg🧂Sodium: 320mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 7g

📝Notes

For best results, ensure the filling is hot when topping with meringue to prevent weeping. Toast extra coconut in a dry skillet over medium heat for 2 to 3 minutes until golden for garnish.

Watch Video Of How Coconut Cream Pie with Meringue Works

One of the best things about this recipe is how versatile it is – whether you’re serving it at a family gathering or just need a comforting dessert for yourself, coconut cream pie with meringue is always a winner.

Plus, it’s relatively easy to make ahead of time and can be refrigerated or frozen until you’re ready to serve.

So go ahead and give this recipe a try – I promise you won’t be disappointed!

❓ Frequently Asked Questions About Coconut Cream Pie with Meringue

Q1: What type of milk should I use for this recipe?

A1: You can use either whole milk or a non-dairy milk alternative such as almond milk or soy milk. The key is to choose a milk that complements the flavor of the coconut without overpowering it.

Q2: Can I make this recipe gluten-free?

A2: Yes, you can make this recipe gluten-free by substituting the traditional wheat flour used in the crust with an almond flour or coconut flour blend. Additionally, be sure to check the ingredients of your chocolate chips to ensure they are gluten-free.

Q3: How do I prevent my meringue from weeping?

A3: To prevent your meringue from weeping, make sure your egg whites are at room temperature before whipping them. Also, avoid over-whipping the egg whites as this can cause them to become too watery and prone to weeping.

Q4: Can I use store-bought coconut cream instead of making my own?

A4: While store-bought coconut cream can be used as a substitute, keep in mind that it may contain added preservatives or stabilizers that can affect the texture and flavor of your pie.

Q5: How long does this pie keep in the fridge?

A5: This pie will keep in the fridge for up to 3 days. However, if you plan on storing it for an extended period, consider freezing it and thawing it when you’re ready to serve.

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