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Irresistible Coconut Cream Pie Recipe with Easy Fluffy Meringue Topping

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A creamy coconut cream pie topped with fluffy, lightly toasted meringue, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (store-bought or homemade)
  • 1 cup whole milk (240 ml)
  • 1 cup heavy cream (240 ml)
  • 3/4 cup granulated sugar (150 g)
  • 1/4 cup cornstarch (30 g)
  • 4 large egg yolks, room temperature
  • 1 cup sweetened shredded coconut (90 g)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 4 large egg whites, room temperature
  • 1/2 cup granulated sugar (100 g)
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Prick the bottom of the pie crust with a fork and bake for 10-12 minutes until golden brown. Remove and cool completely.
  2. In a medium saucepan, whisk together sugar and cornstarch. Slowly add whole milk and heavy cream, whisking until smooth. Cook over medium heat, stirring constantly, until thickened and bubbling (5-7 minutes).
  3. Beat egg yolks lightly in a separate bowl. Gradually whisk about 1/2 cup of the hot milk mixture into the yolks to temper them. Pour yolk mixture back into the saucepan.
  4. Continue cooking over medium heat, stirring constantly, until filling thickens further and starts to bubble. Remove from heat and stir in butter, vanilla extract, and shredded coconut until smooth.
  5. Pour filling into cooled pie crust. Cover surface with plastic wrap to prevent skin formation. Chill in refrigerator for at least 3 hours until set.
  6. In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, increasing speed to high, and beat until stiff, glossy peaks form. Beat in vanilla extract last.
  7. Spread meringue evenly over chilled coconut filling, sealing edges to crust. Create decorative peaks and swirls with a spoon or spatula.
  8. Brown meringue under preheated broiler for 1-2 minutes, watching carefully to avoid burning, or use a kitchen torch to lightly brown. Cool before serving.

Notes

[‘Use room temperature eggs for better meringue volume.’, ‘Add sugar gradually when whipping meringue to stabilize and achieve glossy peaks.’, ‘Seal meringue edges to crust to prevent shrinking and weeping.’, ‘Watch broiler carefully to avoid burning meringue.’, ‘Cool pie crust completely before adding filling to prevent sogginess.’, ‘Store pie covered in refrigerator up to 3 days; best eaten day one.’, ‘Avoid freezing pie as meringue texture may be compromised.’, ‘For gluten-free, use gluten-free pie crust.’, ‘For dairy-free, substitute coconut milk for milk and cream, and use aquafaba for meringue.’]

Nutrition

Keywords: coconut cream pie, meringue topping, coconut dessert, easy pie recipe, fluffy meringue, toasted coconut, holiday dessert

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