Coconut Meringue Pie
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Coconut Meringue Pie always seems to disappear fast at the table. The creamy coconut filling gives it a rich flavor, and the fluffy meringue topping adds just enough lightness to balance it all out. It’s the kind of pie that feels a little special without being hard to make.
If you’ve ever been curious about the difference between this and a coconut cream pie, it’s all about the topping. Cream pies get a layer of whipped cream after chilling, while this one goes into the oven with meringue on top for a toasty finish. Either way, it’s a win for coconut lovers.
Coconut Cream Pie vs. Coconut Meringue Pie
Both pies use the same crust and coconut filling, but the toppings are what set them apart. Coconut cream pie gets a layer of whipped cream after the filling cools, while Coconut Meringue Pie is topped with a fluffy, cloud-like meringue while the filling is still warm. The pie then goes into the oven until the meringue turns golden.
Whipped cream is smooth and rich but tends to deflate after a day unless it’s stabilized. Meringue, on the other hand, gives the pie a light, airy finish that balances the creamy filling. While meringue can start to weep after a day or so, it creates a beautiful topping with just enough sweetness to complement the coconut filling. In the end, Coconut Meringue Pie is really just a coconut cream pie dressed up with a golden, cloud-like top.
Ingredients
- Milk
- Granulated sugar
- Cornstarch
- Salt
- Egg yolks – Save the whites for the meringue.
- Butter
- Vanilla extract
- Coconut extract
- Sweetened flaked coconut – I prefer sweetened for a little extra flavor, but unsweetened works too.
- Deep dish pie crust – Pre-baked and ready to fill.
- Egg whites – For the meringue topping.
- Cream of tartar – for stabilizing your meringue.
Directions
- Preheat the oven to 350°F.
- In a large saucepan, combine the milk, sugar, cornstarch, and salt. Whisk until smooth and cook over medium heat, stirring constantly, until it begins to bubble. Keep stirring and let it cook for 2 more minutes.
- Slowly temper the egg yolks by adding a small amount of the hot mixture, one ladle at a time, until about half is incorporated.
- Pour the tempered egg yolks back into the saucepan. Return the mixture to medium heat and let it come to a gentle boil, cooking for 2 additional minutes while stirring.
- Remove from heat and stir in the butter, vanilla extract, and coconut extract until the butter melts. Fold in the flaked coconut.
- Pour the hot filling into the blind-baked pie crust (pre-baked pie crust).
- For the meringue, beat the egg whites and cream of tartar with a mixer on high speed. Gradually add the sugar, one tablespoon at a time, and continue beating until stiff peaks form.
- Spread the meringue evenly over the hot filling, making sure it touches the edges of the crust to prevent shrinking.
- Place the pie on a baking sheet and bake for 12-15 minutes, or until the meringue is lightly browned.
- Let the pie cool completely before slicing and serving.
Pro Tips
- Use Room-Temperature Egg Whites for the Meringue – They whip up faster and reach stiff peaks more easily than cold ones.
- Make Sure the Meringue Touches the Crust – Spreading the meringue to the edge helps seal it in and prevents it from shrinking.
- Spread Meringue Over Hot Filling – The heat helps the meringue adhere better, reducing the chances of weeping later.
- Add Sugar Gradually – Adding sugar slowly while beating the egg whites creates a smoother, more stable meringue.
- Don’t Over Bake the Meringue – A light golden color is all you need. Too much time in the oven can make the meringue rubbery.
- Top the Meringue with Coconut Before Baking – it’ll add extra flavor, and the coconut will brown and crisp up as it bakes.
- Use a Clean, Grease-Free Bowl for Meringue – Even a little grease or leftover yolk can prevent the egg whites from whipping properly.
- Toast Extra Coconut for Garnish – A sprinkle of toasted coconut on top after baking adds flavor and a little crunch.
- Serve the Pie the Same Day – Meringue holds up best when served fresh, so plan to enjoy it within a few hours.
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Using Whipped Cream Instead of Meringue
Yes! If you prefer a coconut cream pie, skip the meringue and top the cooled pie with whipped cream. For longer-lasting results, consider stabilizing the whipped cream with a bit of gelatin or powdered sugar.
Why is My Meringue Weeping?
Weeping happens when liquid forms between the filling and meringue. This is usually caused by spreading meringue on a cool filling or overbaking it. Make sure to spread the meringue over hot filling, and only bake until lightly browned.
Can I Make This Pie Ahead of Time?
It’s best to make the pie the day you plan to serve it. Meringue holds up better when fresh, but you can store it in the fridge for a few hours if needed. Just be aware that it may start to soften or weep after a day.
How Do I Keep the Meringue from Shrinking?
Be sure to spread the meringue all the way to the edges of the crust. This seals it in and prevents it from shrinking as it cools.
Toasting Coconut
Spread sweetened or unsweetened coconut flakes on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through. Watch it closely—it can go from toasted to burnt quickly!
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Coconut Meringue Pie
Ingredients
Pie:
- 3 cups Milk
- 1 cup Granulated Sugar
- ¼ cup Cornstarch
- ¼ teaspoon Salt
- 4 Egg Yolks slightly beaten Save 3 egg whites
- 3 tablespoons Butter
- 1 ½ teaspoons Vanilla Extract
- 1 teaspoon Coconut Extract
- 1 Cup Sweetened Flaked Coconut
- 1 Blind Baked Deep Dish Pie Crust (pre-baked empty pie crust)
Meringue:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Instructions
- Preheat the oven to 350°.
- In a large saucepan whisk milk, sugar, cornstarch and salt until no lumps remain.3 cups Milk, 1 cup Granulated Sugar, ¼ cup Cornstarch, ¼ teaspoon Salt
- Cook and stir over medium heat until it bubbles, then cook and stir constantly for 2 minutes.
- Turn off the heat.
- Temper egg yolks by adding a small ladle of hot mixture to the slightly beaten eggs and mixing well before adding more hot liquid, repeating until until nearly half of the original mixture is incorporated.4 Egg Yolks slightly beaten
- Pour tempered egg yolks back into the saucepan.
- Over medium heat bring this mixture to a gentle boil and boil for an additional 2 minutes.
- Remove from heat and add butter and extracts stirring until butter has melted. Stir in coconut.3 tablespoons Butter, 1 ½ teaspoons Vanilla Extract, 1 teaspoon Coconut Extract, 1 Cup Sweetened Flaked Coconut
- Make meringue by beating 3 egg whites and cream of tartar with a mixer.3 egg whites, 1/4 teaspoon cream of tartar
- Gradually add in sugar, about a tablespoon at a time and continue beating until stiff peaks form.6 tablespoons sugar
- Pour hot coconut mixture into the cooked pie crust.1 Blind Baked Deep Dish Pie Crust
- Cover with meringue, spread meringue to the edge of the pie crust.
- Put onto a baking sheet and bake at 350° for 12 to 15 minutes or until lightly browned.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.