coconut meringue pie recipe

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

I’ve been making coconut meringue pie for years, and it’s a family favorite. It’s a classic dessert that originated in the Caribbean, where coconut and meringue are staples. The first time I made it, I was amazed by how easy it was to put together and how delicious it turned out.

The combination of the flaky meringue topping and the creamy coconut filling is absolute perfection. I love that this recipe uses shredded coconut, which gives it a nice texture. It’s also a great way to use up leftover coconut from other recipes.

My kids love helping me make the meringue topping, which involves beating egg whites until they’re stiff and then folding in the sugar and shredded coconut. It’s a fun process that they enjoy. One of the best things about this recipe is how versatile it is.

You can serve it at family gatherings, potlucks, or even as a special dessert for a birthday party. It’s also perfect for everyday meals, like when I’m looking for something sweet to satisfy my cravings. Plus, it’s relatively healthy compared to other desserts, thanks to the use of coconut and egg whites instead of heavy cream or butter.

As an added bonus, this recipe is also super easy to make ahead of time. You can prepare the filling and store it in the fridge for up to 24 hours before assembling the pie. This makes it perfect for busy weeknights or when I need to plan ahead for a big event.

Coconut Meringue Pie

Coconut Meringue Pie

4.8 from 1369 votes

A classic dessert featuring a buttery pie crust filled with a creamy coconut custard and topped with a fluffy meringue. The combination of toasted coconut and sweet meringue creates a delightful texture and flavor.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 380 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
3 cups whole milk
4 large egg yolks, lightly beaten
1 cup sweetened shredded coconut
2 teaspoons vanilla extract
1 tablespoon unsalted butter

For the Meringue

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

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large bowl, whisk together the flour and salt for the crust.
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 holds 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 chilled dough into a 12-inch circle about 1/8-inch thick.
7Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides.
8Trim the overhang to 1 inch, fold it under, 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 lightly golden.
11Set aside to cool slightly.
12In a medium saucepan, whisk together the sugar, cornstarch, and salt for the filling.
13Gradually whisk in the milk until smooth.
14Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 8-10 minutes.
15Remove the saucepan from the heat.
16Gradually whisk about 1 cup of the hot milk mixture into the beaten egg yolks to temper them, then pour the egg mixture back into the saucepan.
17Return to medium heat and cook, stirring constantly, for 2 minutes until the custard is very thick.
18Remove from heat and stir in the shredded coconut, vanilla extract, and butter until the butter is melted and the mixture is smooth.
19Pour the filling into the prebaked crust and spread evenly.
20Preheat the oven to 350°F.
21In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.
22Add the cream of tartar and continue beating until soft peaks form.
23Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
24Beat in the vanilla extract.
25Spread the meringue over the hot filling, making sure to seal the edges to the crust to prevent shrinking.
26Bake the pie for 12-15 minutes until the meringue is golden brown and the tips are lightly toasted.
27Cool completely on a wire rack for at least 2 hours before slicing to allow the filling to set.
28Serve at room temperature or chilled.

🔧Equipment

9-inch pie dish
Rolling pin
Medium saucepan
Whisk
Electric mixer
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 125mg🧂Sodium: 320mg🌾Total Carbs: 49g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩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 onto the hot filling to prevent weeping.

Watch Video Of How Coconut Meringue Pie Works

This coconut meringue pie recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night dessert.

One of my favorite things about this pie is how easily it can be reheated – simply place it in the oven at 350°F (175°C) for about 10-15 minutes until warm through.

You can also serve it chilled or at room temperature; either way, it’s sure to be a hit!

❓ Frequently Asked Questions About Coconut Meringue Pie

Q: What type of coconut is best for this recipe?

The best type of coconut for this recipe is unsweetened shredded coconut. You can find this at most grocery stores or online.

Q: Can I use sweetened condensed milk instead of heavy cream?

Yes, you can use sweetened condensed milk as a substitute for heavy cream in this recipe. However, keep in mind that it will change the flavor profile slightly.

Q: How long does it take to make this pie?

This pie comes together quickly – about 20 minutes from start to finish! However, if you’re making the meringue topping from scratch (which I highly recommend), you’ll need to factor in an additional 10-15 minutes.

Q: Can I use fresh eggs instead of egg whites?

No, you should not use fresh eggs in place of egg whites in this recipe. The reason is that fresh eggs contain yolk solids that will interfere with the meringue’s structure.

Q: Do I need to chill the pie before serving?

No, you do not need to chill the pie before serving – but if you want a firmer meringue topping, refrigerating it for 30 minutes will help achieve that.

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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