Coconut Cream Pie with Meringue

This coconut cream pie with meringue has a special place in my heart—and on my dessert table! I remember making it nervously for the first time – I mean, who doesn’t get nervous around meringue, right?! But I also remember the sheer joy of watching it turn golden under the broiler – so worth it! The creamy coconut filling, buttery crust, and fluffy peaks of meringue make every bite feel like a tropical escape. You won’t regret making this!

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

💭 Why this coconut cream pie feels like a vacation

This coconut cream pie is a triple threat: creamy, fluffy, and beautifully golden. The filling is silky smooth with the perfect hit of coconut, while the meringue topping adds a light, airy touch. I’ll never forget the first time I pulled this pie from the oven, its golden peaks glowing like a reward for my patience.

So. Delicious.

Refreshing flavor. It’s light, sweet, and nutty and is a comforting treat that will instantly transport you to the tropics.
Easy to make at home. This showstopping dessert is easy to make, even for beginner bakers.
Naturally gluten-free and nut-free!

If you’re looking for more easy pies, check out my pumpkin pie with condensed milk, lemon icebox pie, and double crusted sweet potato pie.

📋 Ingredients and notes

To make this coconut cream pie, you’ll need a pre-baked pie crust, shredded sweetened coconut, cornstarch, egg yolks, whole milk, sugar, butter, vanilla extract, and salt. For the meringue topping, you’ll need egg whites, cream of tartar, sugar, and vanilla extract.

An overhead image of the ingredients of coconut cream pie.

Variations & Substitutions

Coconut. Sweetened shredded coconut works best for the filling, adding just the right texture and sweetness.
Store-bought pie crust.Use a classic butter or shortcrust pastry for a flaky base. You can also use a graham cracker crust for a different version. Make sure it’s labeled gluten-free if needed.
Cornstarch. Swap with arrowroot powder or tapioca starch.
Whole milk. You can substitute this with coconut milk or coconut cream for more coconut flavor. You can also use other plant-based milk.
Eggs. Use the yolks for the pie, and save the egg whites for the meringue!
Butter. Use unsalted butter. If you’re using salted butter, you can reduce the extra salt.
Toasted coconut topping. Top the meringue with toasted coconut flakes for added flavor.

📖 How to make coconut cream pie

Step 1:
Pre-bake the pie crust if using a raw crust, then let it cool completely before adding the filling.

Step 2:
In a medium saucepan, combine sugar, cornstarch, and salt. Gradually add milk, whisking to combine. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil (about 6-8 minutes).

An overhead iamge of the cornstarch, sugar, and salt in a saucepan.

An overhead image of adding milk to the pan.

Step 3:
In a separate bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot milk mixture to the yolks to temper them, whisking constantly until incorporated.

An overhead image of tempered egg yolks.

Step 4:
Pour the egg yolk mixture into the saucepan. Cook for 2 more minutes, stirring constantly, until the mixture is thick and smooth.

An overhead image of the coconut cream pie mixture.

Step 5:
Remove from heat, then stir in shredded coconut, vanilla extract, and butter until well blended.

An overhead image of adding shredded coconut and butter to the mixture.

Step 6:
Pour the coconut custard filling into the cooled pie crust, smoothing the top with a spatula.

An overhead image of the filling on the pie crust.

Step 7:
In a large mixing bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form. Add the vanilla extract and beat briefly to incorporate.

An overhead image of beating the egg whites in a bowl.

An overhead image of mixing the maringue until soft peaks form.

Step 8:
Spoon the meringue over the coconut cream filling, spreading it to cover the filling completely and sealing the edges to the crust. Use the back of a spoon to create swirls and peaks.

An overhead image of the coconut cream pie with meringue.

Step 9:
Place the pie under a preheated broiler for 1-2 minutes, watching closely, until the meringue is golden brown. Alternatively, bake at 350°F (175°C) for about 10 minutes if you prefer a slower browning.

An overhead image of the meringue slightly browned.

Step 10:
Let the pie cool to room temperature, then refrigerate for at least 2 hours to fully set.

A close up image of coconut meringue pie.

Shruthi’s Top Tip

Pre-bake and cool the pie crust completely before adding the filling to avoid sogginess.

When tempering the egg yolks, add the hot milk mixture very slowly and whisk constantly to prevent curdling.
Whisk the pie filling mixture continuously while cooking to keep it silky smooth and avoid lumps.
Cool the coconut cream filling slightly before spreading the meringue on top to help it stick better.
Spread the meringue all the way to the crust edges to seal it; this prevents it from shrinking during baking.
Use the back of a spoon to create decorative swirls and peaks on the meringue—it’s fun and makes the pie look professional.
Keep an eye on the broiler while browning the meringue—it can go from golden to burnt in seconds.
Chill the pie for at least two hours in the refrigerator before slicing to allow the filling to set properly.
Use a serrated knife to cut clean slices without tearing the meringue.

👩🏽‍🍳 Troubleshooting FAQs

What can I do if I don’t have a broiler?

Bake the pie at 350°F (175°C) for about 10 minutes until the meringue is golden.

Can I make the pie a day ahead?

Yes, the pie tastes even better after chilling overnight, and it slices more cleanly too.

Why is my meringue sliding off the filling?

Make sure the filling isn’t too hot when adding the meringue, and spread it to the edges to seal it.

Can I use unsweetened coconut in the filling?

You can, but the pie will have a less sweet, slightly drier texture—sweetened coconut is recommended.

How can I tell if the filling is thick enough?

The filling is ready when it coats the back of a spoon and holds its shape when stirred.

🍴 How to serve coconut cream pie

This coconut meringue pie recipe is a guaranteed crowd favorite at potlucks and parties. It’s perfect for special occasions all year round—Easter, Thanksgiving, or Christmas. It’s the perfect light dessert after a heavy dinner, like mushroom ragu or squash casserole.

An image of a slice of coconut cream pie on a plate.

🍴Storage and reheating suggestions

Store leftover pie in an airtight container or cover it loosely with foil and keep it chilled in the fridge. It should stay fresh for 2-3 days.

I don’t recommend freezing this pie as the texture of the meringue will harden and become rubbery.

🍴 More pie recipes

If you like this recipe, check out my other delicious pie recipes:

HPVE