Name: Coconut Meringue Pie: The One Tip That Changes Everything
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: Shredded Coconut: This is the star of the show. I recommend using sweetened shredded coconut for a richer flavor and softer bite, but unsweetened works too if you want more control over the sweetness. Toasting a small portion also adds an extra layer of flavor and texture to the top.; Eggs: You'll need both yolks and whites. The yolks enrich the custard filling, while the whites get whipped into that dreamy meringue topping. Be sure to separate them cleanly any yolk in the whites can ruin your meringue.; Milk: Whole milk or canned coconut milk will create a creamy custard. Coconut milk deepens the tropical notes and makes the filling extra silky.; Cornstarch: This thickens the filling and ensures it holds up when sliced. Without it, your pie may be too runny.; Sugar: Granulated sugar is used in both the filling and the meringue. It sweetens and stabilizes the egg whites during whipping.; Pie Crust: A blind-baked, flaky crust is essential. You can go homemade or use a high-quality store-bought crust, but it must be fully baked before adding the filling.

Description

Coconut Meringue Pie is a nostalgic dessert that combines creamy coconut custard with a golden, fluffy meringue topping, all nestled in a flaky pre-baked crust. Its perfect balance of textures from rich and silky to crisp and airy makes it a delightful treat for any occasion. The lightly toasted meringue complements the tropical notes of coconut, while a clean slice reveals beautifully distinct layers. Whether you’re serving it for brunch or dessert, this pie feels both comforting and elegant.

Ingredients

Scale

For the Pie Crust

1 9-inch pie crust, pre-baked

For the Coconut Filling

3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk or canned coconut milk
4 large egg yolks
1 1/2 cups sweetened shredded coconut
1 tablespoon unsalted butter (optional)
1 teaspoon vanilla or almond extract (optional)

For the Meringue

4 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar

Optional Garnish

Toasted shredded coconut

Instructions

Blind Bake the Crust
Preheat the oven to 375°F. Line your pie crust with parchment and fill with pie weights or dried beans. Bake for 15–20 minutes, remove the weights, then bake for an additional 5–8 minutes until golden brown. Set aside to cool slightly.
Prepare the Coconut Filling
In a saucepan, whisk sugar, cornstarch, and salt. Slowly add milk, stirring constantly. Simmer over medium heat until thickened, about 5–7 minutes. Temper the egg yolks by whisking in some of the hot mixture, then return it all to the pan and cook 2 more minutes. Stir in shredded coconut and optional butter/extract. Pour into the baked crust while hot.
Whip the Meringue
In a clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
Top and Bake
Spread the meringue over the hot filling, sealing the edges. Bake at 350°F for 15–20 minutes or until golden brown.
Cool and Chill
Let the pie cool at room temperature for 1 hour, then chill for at least 3 hours before serving to ensure clean slices.

Notes

Always spread meringue while the filling is hot to prevent separation.
Use canned coconut milk for a richer, dairy-free variation.
Avoid over-whipping the meringue it should be stiff but not dry.
A thin chocolate layer on the crust adds a twist for chocolate lovers.
For individual portions, bake in muffin tins for mini pies.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 31g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 120mg

Keywords: coconut meringue pie, coconut custard pie, easy meringue pie, tropical dessert, classic pie recipe, coconut dessert, creamy pie, meringue topping, custard pie, spring dessert.