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A slice of homemade coconut meringue pie with creamy coconut filling, fluffy meringue, and toasted coconut flakes on a crumbly golden crust, served on a white plate with a gold rim.

Coconut Meringue Pie

A dreamy coconut meringue pie with a silky coconut custard, buttery crust, and cloud-like meringue peaks toasted to golden perfection. A tropical showstopper that’s been perfected over generations.
4 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Coconut meringue cake, Coconut Meringue Pie, Coconut meringue pie pioneer woman, Coconut meringue pie recipe, Grandma's coconut meringue pie, Mile high coconut meringue pie, Old fashioned coconut meringue pie
Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 25 minutes
Servings: 8 slices
Calories: 390kcal
Cost: $9

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1slice | Calories: 390kcal (20%) | Carbohydrates: 45g (15%) | Protein: 6g (12%) | Fat: 22g (34%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 95mg (32%) | Sodium: 160mg (7%) | Potassium: 180mg (5%) | Fiber: 2g (8%) | Sugar: 27g (30%) | Vitamin A: 550IU (11%) | Vitamin C: 1mg (1%) | Calcium: 90mg (9%) | Iron: 1.5mg (8%)
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