coconut cream meringue pie recipe

Written BySheba G Updated On
coconut cream meringue pie recipe
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The Best coconut cream meringue pie recipe

I have been making coconut cream meringue pie recipe for my family for years, and it’s always a hit. The combination of the creamy coconut custard and the light, airy meringue is just perfect.

My kids love helping me in the kitchen, and this recipe is a great way to get them involved in cooking. We make it for special occasions like holidays and birthdays, but also just for a quick dessert on a weeknight.

The best part is that it’s relatively easy to make, even though it looks like it should be super complicated. I love that it’s a bit of a show-stopper when we bring it out to the table, but still accessible for home cooks like me.

I’ve experimented with different types of milk and sweeteners over the years, but this recipe has been our go-to for years. It’s just so versatile – we’ve served it at potlucks, family gatherings, and even just as a random Tuesday night treat.

And let’s not forget about the health benefits – with all that coconut cream and fresh eggs, you know you’re getting some good stuff into your body.

Coconut Cream Meringue Pie

Coconut Cream Meringue Pie

4.8 from 843 votes

A classic dessert featuring a buttery pie crust filled with a rich coconut custard and topped with a fluffy meringue. The creamy filling is infused with coconut milk and shredded coconut for a tropical flavor.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

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

For the Filling

1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups coconut milk
1 cup whole milk
4 large egg yolks
1 teaspoon 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

1Preheat the oven to 375°F.
2In a large bowl, whisk together the flour and salt.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle the ice water over the flour mixture, one tablespoon at a time, stirring with a fork until the dough just comes together.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough into a 12-inch circle.
7Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the excess dough and crimp the edges.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights and bake for another 10-12 minutes until the crust is golden brown.
11Allow to cool completely on a wire rack.
12In a medium saucepan, whisk together the sugar, cornstarch, and salt.
13Gradually whisk in the coconut milk and whole milk until smooth.
14Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 8-10 minutes.
15In a small bowl, lightly beat the egg yolks.
16Gradually whisk about 1 cup of the hot milk mixture into the yolks to temper them.
17Then pour the egg mixture back into the saucepan, whisking constantly.
18Cook for 2 more minutes until the custard is thick and bubbly.
19Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut.
20Pour the filling into the cooled pie crust and spread it evenly.
21Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
22Preheat the oven to 350°F.
23In a large clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
24Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
25Beat in the vanilla extract.
26Remove the plastic wrap from the pie and spread the meringue over the hot filling, making sure to seal the edges to the crust.
27Use the back of a spoon to create peaks in the meringue.
28Bake for 12-15 minutes until the meringue is golden brown.
29Cool the pie on a wire rack for at least 1 hour, then refrigerate for at least 4 hours or overnight before serving.
30The pie should be firm and the meringue set when sliced.

🔧Equipment

9-inch pie dish
Rolling pin
Medium saucepan
Whisk
Electric mixer
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 18g❤️Cholesterol: 115mg🧂Sodium: 350mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 7g

📝Notes

For a deeper coconut flavor, toast the shredded coconut in a dry skillet over medium heat until lightly golden before adding to the filling. Ensure the meringue is spread over the hot filling to prevent weeping.

Watch Video Of How Coconut Cream Meringue Pie Works

This coconut cream meringue pie recipe is always a good idea for any occasion – whether it’s a special event or just a random Tuesday night treat.

We love how versatile it is – we can serve it at potlucks, family gatherings, or even just as an everyday dessert.

And with its rich history and health benefits, I know I’m doing my family some good by serving up this delicious pie.

❓ Frequently Asked Questions About Coconut Cream Meringue Pie

Q1: Can I use unsweetened coconut milk instead of sweetened?

A1: Yes, you can use unsweetened coconut milk in place of sweetened coconut milk in this recipe. Just keep in mind that it may affect the flavor slightly, so you might need to add a bit more sugar to balance it out.

Q2: What if I don’t have an electric mixer? Can I still make this pie?

A2: Absolutely! You can use a whisk or a manual mixer to mix the meringue topping – it’ll just take a bit longer to get the right consistency.

Q3: Can I make this pie ahead of time?

A3: Yes, you can make the filling and meringue topping ahead of time, but assemble the pie just before serving to ensure the meringue stays nice and puffed up.

Q4: Do I need to chill the pie after baking?

A4: It’s up to you! If you want a firmer pie, you can chill it in the fridge for about 30 minutes before serving. Otherwise, serve it warm straight from the oven.

Q5: Can I use other types of nuts instead of almonds?

A5: Yes, you can substitute other nuts like walnuts or pecans in place of almonds – just keep in mind that they may change the flavor profile slightly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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