There's something magical about a coconut meringue pie fresh from the oven - those billowy peaks of meringue toasted to golden perfection, with the promise of creamy coconut custard waiting underneath. After trying countless versions over the years, this recipe has become our family's gold standard. When Max first helped me make it, carefully sprinkling coconut into the custard, his eyes widened with the first taste: "It's like a cloud sitting on sunshine!" That perfectly captures the contrast between the light, airy meringue and the rich, tropical custard beneath.
Why You'll Love This Coconut Meringue Pie
This coconut meringue pie has earned its place as our signature dessert through years of family gatherings and celebrations. It strikes that perfect balance between impressive presentation and achievable technique - something that looks like it came from a bakery but can be made in any home kitchen. The contrast between the silky-smooth coconut custard and the billowy, toasted meringue creates a textural experience that's simply irresistible, while the buttery crust provides the perfect foundation.
What truly sets this recipe apart is its authentic flavor that comes from using real coconut in multiple forms. Unlike many modern versions that rely on artificial extracts, this pie incorporates both coconut milk and shredded coconut for a genuine tropical taste that transports you to sunnier climates with each bite. The sweetness level is carefully calibrated too - sweet enough to satisfy dessert cravings but not so sugary that it overwhelms the delicate coconut flavor.
Perhaps most importantly, this is a dessert that fits into real life. You can prepare components ahead of time, and the finished pie holds beautifully in the refrigerator for up to two days. It's equally at home at a casual Sunday dinner or as the crowning glory of a holiday meal, always drawing compliments and requests for the recipe. As Max says whenever he sees me making it, "That's the one that makes people say 'wow' when you put it on the table!"
Jump to:
- Why You'll Love This Coconut Meringue Pie
- Coconut Meringue Pie Ingredients
- How To Make Coconut Meringue Pie
- Substitutions
- Coconut Meringue Pie Variations
- Equipment For Coconut Meringue Pie
- Storing Your Coconut Meringue Pie
- Top Tip
- Grandma Dorothy's Meringue Secret
- FAQ
- A Slice of Southern Heaven!
- Related
- Pairing
- Coconut Meringue Pie
Coconut Meringue Pie Ingredients
After years of perfecting this recipe, here are the key ingredients that make this pie special:
For the Flaky Crust:
- All-purpose flour
- Cold unsalted butter
- Vegetable shortening
- Ice water
- Salt
- Sugar (just a pinch)
For the Coconut Custard Filling:
- Granulated sugar
- Cornstarch
- Salt
- Whole milk
- Coconut milk
- Large egg yolks
- Unsalted butter
- Vanilla extract
- Sweetened shredded coconut
- Coconut extract (optional)
For the Perfect Meringue:
- Egg whites (room temperature)
- Cream of tartar
- Granulated sugar
- Vanilla extract
- Pinch of salt
- Additional coconut for toasting
See recipe card for quantities.
How To Make Coconut Meringue Pie
Prepare the Crust:
- Mix flour and salt
- Cut in cold butter and shortening
- Add ice water gradually
- Form dough and chill
- Roll out and place in pie plate
- Blind bake until golden
Create the Coconut Filling:
- Combine sugar, cornstarch, and salt
- Whisk in milks gradually
- Cook until bubbling and thickened
- Temper egg yolks carefully
- Return mixture to heat briefly
- Add butter, vanilla, and coconut
- Pour into baked crust
Master the Meringue:
- Beat room temperature egg whites
- Add cream of tartar for stability
- Gradually incorporate sugar
- Whip to stiff, glossy peaks
- Add vanilla at the end
- Check for proper texture
Assemble and Finish:
- Spread meringue over hot filling
- Seal to edges completely
- Create decorative peaks
- Sprinkle with coconut if desired
- Bake until golden brown
- Cool gradually to prevent weeping
Substitutions
Over the years, I've adapted this recipe for various dietary needs and ingredient availability. Here are substitutions that work beautifully:
Crust Options:
- Traditional → Graham cracker crust
- Regular → Store-bought crust
- Wheat → Gluten-free flour blend
- Standard → Cookie crumb crust
Milk Alternatives:
- Dairy milk → Almond milk
- Regular → Coconut milk (all)
- Whole milk → 2% milk
- Standard → Oat milk
Sugar Variations:
- White sugar → Coconut sugar
- Regular → Light brown sugar
- Granulated → Sugar alternatives
- Standard → Honey (in filling only)
Coconut Choices:
- Sweetened → Unsweetened (reduce sugar)
- Shredded → Flaked coconut
- Standard → Toasted coconut
- Regular → Fresh coconut (special occasions)
Coconut Meringue Pie Variations
Chocolate Coconut Dream:
- Add cocoa powder to filling
- Layer chocolate ganache on bottom
- Mix mini chocolate chips in filling
- Drizzle chocolate on meringue
Tropical Paradise:
- Add crushed pineapple (well-drained)
- Mix in diced mango
- Include lime zest
- Sprinkle with toasted macadamia nuts
Coconut Cream Upgrade:
- Fold in whipped cream to filling
- Use coconut cream instead of milk
- Add cream cheese for richness
- Create a no-bake version
Holiday Special:
- Add cinnamon and nutmeg
- Mix in dried cranberries
- Use brown sugar in filling
- Garnish with sugared cranberries
Equipment For Coconut Meringue Pie
- 9-inch pie plate (glass works best)
- Stand mixer or hand mixer
- Heavy-bottomed saucepan
- Silicone spatula
- Whisk
- Rubber spatula
- Kitchen thermometer
- Pie weights or dried beans
Storing Your Coconut Meringue Pie
Refrigerator Storage (3-4 days):
- Cool completely first
- Cover loosely with foil tent
- Don't use plastic wrap (sticks to meringue)
- Place in coldest part of fridge
- Best eaten within 48 hours
Serving Tips:
- Remove from refrigerator 30 minutes before serving
- Use a sharp knife dipped in hot water
- Clean knife between cuts
- Garnish with fresh toasted coconut if desired
Top Tip
After years of making this pie for special occasions and teaching dozens of friends my technique, I've discovered one game-changing tip that makes all the difference: the 3-2-1 method for perfect meringue.
This simple approach eliminates the most common meringue problems in one easy technique. Here's how it works:
First, add 3 tablespoons of very cold water to your egg whites before you begin beating them. This might seem counterintuitive (we usually avoid water in meringue!), but this small amount of moisture creates steam during baking, which makes your meringue extraordinarily fluffy and helps prevent shrinkage.
Next, add 2 tablespoons of superfine sugar (not powdered) for each egg white. Adding it very gradually - literally 1 teaspoon at a time while beating continuously - ensures it dissolves completely, preventing those gritty sugar crystals and weepy meringue.
Finally, add 1 teaspoon of cornstarch mixed with a little water to your finished meringue. Fold it in gently at the very end. This secret ingredient stabilizes the meringue and keeps it from weeping, even when stored in the refrigerator for days.
Max calls this our "magic cloud recipe" because it creates meringue that's impossibly light yet holds its shape beautifully. When guests ask how my coconut meringue pie looks so perfect even after being refrigerated, I just smile and tell them it's all about the 3-2-1!
Grandma Dorothy's Meringue Secret
My grandmother Dorothy was known in our small town for her perfect meringue pies - they never wept, never shrank, and always had that beautiful golden color with just the right amount of chew. For years, I watched her make coconut meringue pie, trying to figure out what made hers so special. When I finally asked, she laughed and revealed her simple secret.
"It's all in the temperature, darling," she told me while making tiny peaks in her meringue with the back of a spoon. "Most folks rush it. You need patience."
Her technique was wonderfully straightforward: she always made sure her filling was still hot when she topped it with meringue, and she never, ever rushed the cooling process. After baking, she'd turn off the oven, crack the door open just an inch, and let the pie cool gradually for a full hour before moving it to room temperature. This slow cooling prevented the dreaded condensation that often forms between the filling and meringue.
A tiny pinch of finely ground sea salt in her meringue. "Brings out the sweetness without making it sweeter," she'd say with a wink. These small details made her coconut meringue pie the most requested dessert at every church potluck and family reunion for over forty years.
FAQ
What is the difference between coconut cream pie and coconut meringue pie?
Coconut cream pie has a pudding-like filling topped with whipped cream, while coconut meringue pie features a similar filling but is crowned with baked meringue made from egg whites. The meringue version offers a more dramatic presentation with its towering golden peaks and a unique marshmallowy texture contrast to the creamy filling.
Does coconut meringue pie need to be refrigerated?
Yes, coconut meringue pie must be refrigerated because it contains a milk-based custard filling. While the meringue itself is baked, the egg and milk in the filling can spoil if left at room temperature for over two hours. Store it in the refrigerator, loosely tented with foil rather than plastic wrap, which would stick to the meringue.
What is the secret to meringue?
The secret to perfect meringue is threefold: start with room temperature egg whites, add a stabilizer like cream of tartar, and add sugar gradually while beating. The final key is spreading the meringue over a hot filling and sealing it completely to the crust edges, which prevents shrinking and weeping during the cooling process.
What is in coconut meringue pie?
Coconut meringue pie contains a custard filling made with milk, coconut milk, eggs, sugar, cornstarch, vanilla, and shredded coconut. The meringue topping consists of egg whites, sugar, vanilla, and cream of tartar. All this sits inside a buttery pie crust, creating the perfect balance of creamy, sweet, and tropical flavors.
A Slice of Southern Heaven!
Now you have all the secrets to creating the perfect coconut meringue pie - from Grandma Dorothy's slow cooling technique to our special 3-2-1 meringue method. This classic dessert proves that sometimes the traditional recipes really are worth the extra effort, delivering a creamy, tropical experience topped with clouds of toasted meringue.
Looking for more impressive desserts? Our Easy Strawberry Crunch Cheesecake combines creamy filling with a delightful crunchy topping that everyone loves. For chocolate lovers, our Easy & Moist Tiramisu Brownies deliver coffee-infused decadence in brownie form. Need something quick but special? Our Easy Pistachio Milk Cake in 20 Minutes creates a show-stopping treat with minimal effort!
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Related
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Pairing
These are my favorite dishes to serve with Coconut Meringue Pie
Coconut Meringue Pie
Equipment
- 1 9-inch pie plate (Glass preferred)
- 1 Stand mixer or hand mixer (For whipping meringue)
- 1 Heavy-bottomed saucepan (For making custard)
- 1 Silicone spatula (Stirring and folding)
- 1 Whisk (For custard and meringue)
- 1 Rubber spatula (Gentle folding)
- 1 Kitchen thermometer (Optional, for precision)
- 1 set Pie weights or dried beans (For blind baking)
Ingredients
For the Flaky Crust:
- 1 ¼ cups All-purpose flour
- ½ cup Unsalted butter - Cold, cubed
- ¼ cup Vegetable shortening - Cold
- 3–5 tablespoon Ice water - As needed
- ½ teaspoon Salt
- 1 teaspoon Sugar - Optional
For the Coconut Custard Filling:
- ¾ cup Granulated sugar
- ¼ cup Cornstarch
- ¼ teaspoon Salt
- 1 ½ cups Whole milk - Can substitute
- 1 cup Coconut milk - Full-fat for richness
- 4 Large egg yolks - Lightly beaten
- 2 tablespoon Unsalted butter
- 1 teaspoon Vanilla extract
- ¾ cup Sweetened shredded coconut
- ¼ teaspoon Coconut extract - Optional
For the Meringue:
- 4 Egg whites - Room temperature
- ¼ teaspoon Cream of tartar - Stabilizer
- ½ cup Granulated sugar - Superfine if possible
- ½ teaspoon Vanilla extract
- 1 pinch Salt - Finely ground
- 2 tablespoon Shredded coconut - For topping, optional
Instructions
- Combine flour, salt, and sugar. Cut in cold butter and shortening. Add ice water gradually until dough forms. Chill, roll out, and blind bake at 375°F until golden.
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milks. Cook until thickened. Temper yolks, return to heat briefly. Remove from heat, stir in butter, vanilla, and coconut. Pour into crust.
- Beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to stiff, glossy peaks. Add vanilla and salt. Optionally fold in 1 teaspoon cornstarch slurry for stability.
- Spread meringue over hot filling, sealing edges. Create peaks. Sprinkle with coconut. Bake at 350°F until golden, 10–15 minutes.
- Turn off oven, crack door slightly, and cool for 1 hour. Then cool at room temp. Refrigerate after.
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