This coconut meringue pie is a tasty treat that’s a crowd-pleaser! Topped with fluffy homemade meringue, this eloquent pie is beautiful, creamy, and delicious.
If you’re a coconut lover, you have to make this coconut meringue pie! This delicious pie can be made with gluten and dairy-free ingredients and topped with a dairy-free meringue! This coconut dessert is a must for the coconut fan in your home.
Homemade Coconut Meringue Pie Recipe
This pie needs a pre-baked crust, coconut cream filling, and a homemade meringue. Below, I’ll walk you through the steps for creating this tasty pie!
Step One
Bake a single-crust pie shell and allow it to cool completely before making the filling. You can use a homemade pie crust or purchase a pie crust or frozen pie dough. Alternatively, you can use this coconut flour pie crust recipe to make this a grain-free dessert. Use pie weights or dry beans to prevent the crust from shrinking.
Step Two
Measure and prep the ingredients for the filling and meringue. You will need five egg yolks and four egg whites for this recipe, so it’s best to separate the eggs prior to starting. Also, having all the ingredients handy is helpful so you can move quickly.
Step Three
Make the filling by combining the coconut milk, milk, sugar, and coconut flakes in a pot. Bring to a simmer. Whisk the mixture to prevent burning. Whisk the egg yolks with cork starch and a tablespoon of sugar in a medium bowl. Mix well and pour a cup of the hot milk into the egg yolk mixture. Mix vigorously. Once mixed, pour the warm egg yolk mixture into the pot of custard and whisk until the yolks are incorporated. Cook the custard until thickened, and the mix reaches a slow boil, about one minute. Remove from the heat and begin to make the meringue for the coconut pie.
Step Four
Next, you will make the meringue topping. Start by mixing the cream of tartar and sugar together in a small bowl. Set the bowl aside.
Add a tablespoon of cornstarch and 1/3 cup of water in a small saucepan and whisk the mixture. Bring the cornstarch water to a simmer, whisking until the mixture thickens and is translucent about 1-2 minutes. Remove the pot from the heat and scoop the gelled cornstarch into a small bowl to prevent further cooking. Set the bowl aside.
Next, use an electric mixer fitted with a whisk to beat the egg whites and vanilla extract. Mix on low speed until frothy. Then, turn the speed up to medium-high and add the cream of tartar mixture, one tablespoon at a time. Mix until incorporated and the mixture forms soft mounds, about 3-5 minutes.
Next, whip the egg whites at high speed and add the cooked cornstarch mixture, one tablespoon at a time. Continue to mix until stiff, glossy peaks form, about 5 minutes. Remove the bowl from the mixture and prepare to assemble the pie quickly.
Step Five
Assemble the pie by pouring the warm filling into the cooked and cooled pie crust. Spread evenly and top with the meringue. Spread the white mixture evenly over the top of the pie and use a spoon to create decorative swirls. Note: Make sure the meringue is spread evenly over the hot filling and spread all the way to the edge of the crust. It may weep or shrink if it’s not applied to the crust.
Step Six
Bake the pie for 20 minutes or until the meringue is cooked and golden brown.
Let the pie cool for at least 2 hours before serving. Serve the coconut meringue pie cold. Store leftover pie in a container and cover with a lid or plastic wrap.
Tips & Substitutes
- Prep ingredients: Prepare and measure the ingredients before starting. This will ensure that the filling is hot when the meringue is finished.
- Substitute for meringue: If you’re not a meringue fan, you can opt for homemade whipped cream topping or coconut whipped cream.
- Gluten-Free Option: Use a gluten-free pie crust to make this coconut meringue pie gluten-free!
- Dairy-Free Option: Use all coconut milk instead of milk and coconut oil or butter alternative instead of butter.
Coconut Meringue Pie FAQ
Yes, you can use a store-bought pie crust to save time, but homemade crust can add a special touch to your pie.
Arrowroot powder does work as a thickener. I personally haven’t tried it in this recipe, so I can’t say for certain that i’ll work in place of cornstarch.
You can use either sweetened or unsweetened shredded coconut, depending on your preference for sweetness. Adjust the sugar accordingly.
Full-fat coconut milk works best for a rich and creamy filling.
Weeping and shrinking can occur due to overcooking the meringue or not sealing it properly to the edges of the pie. Make sure the meringue is spread evenly over the hot filling and bake until lightly browned.
Yes, you can make the pie a day in advance. Store it in the refrigerator, but be aware that the meringue may lose some of its texture over time.
Freezing is not recommended as the meringue can become watery when thawed. If you have leftover filling, you can freeze that separately.
Whisk the filling ingredients together thoroughly, and stir constantly while cooking to prevent lumps from forming.
You can use a kitchen torch to gently brown any uneven spots on the meringue for an even and attractive finish.
Related Recipes:
Coconut Meringue Pie Recipe
Coconut Meringue pie is a classic dessert that’s elegant and declines! This homemade pie is great for special occasions and is a great recipe to keep on hand for the coconut lover in your life!
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1hr 30 min + cooling time
- Yield: 1 pie 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Crust:
- 1 recipe single-crust pie dough, fully baked and cooled
Filling:
- 1 can coconut milk
- 1 cup whole milk
- 1/2 cup unsweetened dried shredded coconut
- 1/2 cup sugar
- 1/2 tsp salt
- 5 large egg yolks
- 1/4 cup cornstarch
- 1 tablespoon sugar
- 1 tbsp unsalted butter, cut into 2 pieces
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
Meringue:
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/3 cup water
- 1 tablespoon cornstarch
- 4 large egg whites, at room temperature
- 1/2 teaspoon vanilla extract
Instructions
Prep
- Measure Ingredients: The filling needs to be warm when applying the meringue, so it’s essential to work quickly to make it. I suggest having all the ingredients ready and measured before you get started.
- Divide egg yolks and whites: You’ll need five egg yolks and only four whites, so use another small bowl for the extra egg white. This is best done by working with one egg at a time over two small bowls. Crack the egg, let the white drip into one bowl, then put the yolk in a separate bowl. Repeat with four eggs. On the fifth egg, discard the egg white and add the fifth egg yolk to the bowl of yolks.
For the Crust:
- Bake your pie shell and allow it to cool before making the filling and meringue. Tip: Use pie weights to prevent the crust from shrinking while baking.
For the Filling:
- Adjust oven rack to lower-middle position and heat oven to 350°F.
- Bring the coconut milk, milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium heat, stirring occasionally to ensure the sugar dissolves.
- Whisk yolks, cornstarch, and one tablespoon of sugar in a medium bowl until thoroughly combined. Add one cup of the hot milk mixture to the egg yolk mixture and whisk well to combine. Slowly add the warm egg yolk mixture into the milk mixture and whisk continually until combined. Cook until the custard has thickened and the mixture reaches a boil, about 1 minute.
- Remove the pot from the heat and whisk in the butter, vanilla, and coconut extract. Mix until combined.
For the Meringue:
- Mix together the cream of tartar and sugar, and set aside.
- Add one tablespoon of cornstarch and 1/3 cup water in a small saucepan. Whisk the mixture and bring to a simmer. Cook, whisking occasionally, until the cornstarch mixture thickens and is translucent, about 1-2 minutes.
- Remove the pot from the heat and transfer it to a small bowl to prevent it from further cooking.
- If using an electric mixer, fit it with the whisk attachment. Beat egg whites and vanilla at medium-low speed until frothy. Turn the speed up to medium-high and add the cream of tartar mixture one tablespoon at a time. Beat until incorporated and the mixture forms mounds, about 3-5 minutes.
- Continue to whip on high speed and add the cooked cornstarch mixture, about a tablespoon at a time. Continue to beat until stiff, glossy stiff peaks form, about 5 minutes.
Assemble:
- If the filling has cooled while making the meringue, place the filling on the burner at medium-low heat to warm.
- Pour warm filling into the cooled pre-baked pie crust.
- Next, quickly spread the fluffy meringue in small mounds around the edge of the pie filling and then the middle. Then, use a rubber spatula to spread the meringue over the pie. Decorate the meringue by using the back of a spoon to create attractive swirls and peaks.
- Bake the pie for 20 minutes or until the meringue is golden brown. Remove from the oven and place on a cooling rack. Cool for two hours.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 590
- Sugar: 46g
- Fat: 29g
- Saturated Fat: 14g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 8g
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