Coconut Meringue Pie That’s a Slice of Tropical Heaven

Hey, friend! Get ready to transport your taste buds to a sunny beach with this Coconut Meringue Pie. This dessert is a dreamy combo of buttery, flaky crust, creamy coconut custard that’s sweet and tropical, and a fluffy, golden meringue topping that’s as light as a cloud. Each bite is a perfect balance of rich, velvety custard and airy, slightly sweet meringue, with toasted coconut flakes adding a nutty crunch that makes it absolutely irresistible. It’s the ideal treat for holiday gatherings, summer potlucks, or those cozy nights when you just want to indulge in something special. I started making this pie after falling in love with coconut desserts on a trip to the Caribbean, and now it’s my go-to because it’s surprisingly simple and always wows the crowd. Trust me, this pie is a game-changer that’ll have everyone begging for the recipe!

There’s something so magical about a coconut meringue pie that feels like a little vacation in every slice. The creamy custard melts in your mouth, the meringue floats like a dream, and that coconut flavor? Pure bliss. I’m so excited to share this recipe with you because it’s easier than it looks, endlessly impressive, and makes you feel like a baking rockstar. So, grab your pie dish and let’s dive into this tropical delight!

Why You’ll Love This Recipe

This coconut meringue pie isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dessert is versatile enough to fit the occasion. Here’s why it’s a favorite:

• Versatile: Perfect for holidays, potlucks, or a cozy night in. It’s a showstopper at gatherings and a sweet treat for quiet moments.
• Budget-Friendly: Uses pantry staples and affordable coconut milk, proving you don’t need fancy ingredients for a decadent dessert.
• Quick and Easy: Straightforward steps that even beginner bakers can master. No need to be a pro to nail this pie.
• Customizable: Add a twist with a drizzle of chocolate or a sprinkle of lime zest to make it your own.
• Crowd-Pleasing: The creamy coconut and fluffy meringue are a hit with kids and adults, making it a universal dessert win.
• Make-Ahead Magic: Prep it the day before and let it chill, so you can enjoy the moment when it’s time to serve.
• Tropical Vibes: That coconut flavor brings a taste of the islands, perfect for brightening any day.

Ingredients in Coconut Meringue Pie

Here’s the magic of this pie—it’s made with just a few simple ingredients, but the result is a tropical masterpiece that’ll have everyone swooning. Let’s break it down:

Pie Crust

The buttery base. A pre-baked, store-bought, or homemade crust provides a flaky foundation that holds up to the creamy filling.

Coconut Milk

The star of the custard. Full-fat coconut milk adds rich, tropical flavor and a creamy texture that’s pure indulgence.

Granulated Sugar

Sweetens the custard and meringue just right, balancing the coconut’s richness. It dissolves smoothly for a perfect consistency.

Cornstarch

The thickening hero. It helps the custard set into a sliceable, velvety filling that holds its shape beautifully.

Egg Yolks

Add richness and a golden hue to the custard, making it extra luxurious. Save the whites for the meringue!

Unsalted Butter

A touch adds a buttery depth to the custard, making it melt-in-your-mouth delicious. It’s a small ingredient with big impact.

Vanilla Extract

Pure vanilla brings a warm, aromatic note to the custard, elevating the whole pie to dessert heaven. Use the good stuff if you can!

Shredded Coconut

Sweetened or unsweetened, it adds texture and extra coconut flavor to the custard. Toast some for a crunchy garnish.

Egg Whites

The backbone of the meringue, whipped into a fluffy, glossy topping that’s light and airy. Room-temperature whites whip up best.

Cream of Tartar

A pinch stabilizes the meringue, helping it hold those gorgeous peaks and stay fluffy even after baking.

Salt

Just a pinch enhances all the flavors, making the custard and meringue pop without being noticeable.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to 375°F (190°C) if baking a homemade pie crust. This ensures a flaky, golden crust that’s ready for the custard. If using a pre-baked or store-bought crust, skip to the next step.

Prepare the Pie Crust

If using a homemade crust, roll out the dough, fit it into a 9-inch pie dish, and crimp the edges. Prick the bottom with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove weights, and bake 10 more minutes until golden. Let cool completely. For store-bought, ensure it’s ready to fill.

Make the Coconut Custard

In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in coconut milk until smooth, then add egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes. Remove from heat, stir in butter, vanilla, and shredded coconut, and let cool slightly.

Fill the Pie

Pour the warm coconut custard into the cooled pie crust, spreading it evenly with a spatula. Smooth the top for a pretty base under the meringue. Cover with plastic wrap (touching the custard to prevent a skin) and chill for 30 minutes to set slightly.

Whip the Meringue

In a clean, dry bowl, beat egg whites and cream of tartar with a mixer on medium speed until soft peaks form, about 2 minutes. Gradually add sugar, beating on high until stiff, glossy peaks form, about 3-4 minutes. The meringue should hold its shape and look like fluffy clouds.

Assemble and Bake

Remove the plastic wrap from the custard and spread or pipe the meringue over the top, making sure it touches the crust edges to seal in the filling. Create swirls or peaks with a spatula for a gorgeous look. Bake at 350°F (175°C) for 10-12 minutes, until the meringue is golden brown. Watch closely to avoid burning.

Serve and Enjoy

Let the pie cool completely at room temperature, then chill for at least 2 hours to set. Slice into wedges and serve chilled, garnished with toasted coconut flakes or a sprinkle of powdered sugar if desired. Enjoy the tropical bliss!

Nutrition Facts

Servings: 8
Calories per serving: 380 kcal

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes (for crust and meringue)
Total Time: 45 minutes (plus 2 hours chilling)

How to Serve Coconut Meringue Pie

This pie pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Fresh Salads: Pair with a tropical fruit salad of mango, pineapple, or berries for a refreshing contrast to the pie’s creamy richness.
• Crusty Bread: Serve with coconut macaroons or shortbread cookies for a delightful crunch alongside the silky custard.
• Creamy Accompaniments: Add a drizzle of chocolate sauce or a dollop of whipped cream on the side for an extra indulgent touch.
• Vegetable Sides: If serving as part of a larger meal, pair with a light green salad to balance the dessert’s sweetness.
• As a Standalone: This pie is decadent enough to shine on its own. Garnish with toasted coconut or fresh mint for a stunning presentation.

Presentation matters too! Serve the pie on a cake stand or pretty platter, with neat slices arranged for guests. A sprinkle of toasted coconut or a few edible flowers can elevate the look.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Prep Ahead: Make the crust and custard a day in advance and assemble the pie the next day. Chill overnight for the best texture.
• Spice It Up: Add a pinch of cinnamon or cardamom to the custard for a warm, exotic twist. A splash of coconut extract can amplify the tropical vibe.
• Dietary Adjustments: Use a gluten-free pie crust for a gluten-free version. Swap dairy for vegan butter and plant-based milk for a vegan pie (use aquafaba for meringue).
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Cover tightly to protect the meringue.
• Double the Batch: Make two pies for a crowd—one for now, one for later. The second pie freezes well (without meringue) for up to 2 months.
• Perfect Meringue: Ensure no yolk sneaks into the egg whites, and use a clean, grease-free bowl to whip the meringue for maximum volume.
• Toast the Coconut: Toast extra shredded coconut in a dry skillet over medium heat for 2-3 minutes to sprinkle on top for crunch and flavor.

FAQ Section

Q1: Can I substitute coconut milk with regular milk?
A1: Absolutely! Regular milk works, but it’ll reduce the coconut flavor. You can add a teaspoon of coconut extract to keep the tropical vibe.

Q2: Can I make this pie ahead of time?
A2: Yes, it’s a great make-ahead dessert. Assemble it up to a day in advance, cover, and chill. Add meringue just before baking for the freshest look.

Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. For best results, cover tightly to protect the meringue’s texture.

Q4: Can I freeze this pie?
A4: Yes! Freeze the pie (without meringue) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and top with fresh meringue.

Q5: What’s the best way to reheat this pie?
A5: This pie is best served chilled, so no reheating is needed. Let it sit at room temperature for 10-15 minutes for easier slicing.

Q6: Can I double the recipe?
A6: Totally! Make two pies in separate 9-inch dishes. The custard and meringue scale up easily, but bake crusts one at a time if needed.

Q7: Can I use a store-bought crust?
A7: Oh, yeah! A store-bought crust (pastry or graham cracker) saves time and works perfectly. Just ensure it’s pre-baked if required.

Q8: What if I don’t have cream of tartar?
A8: No problem! A teaspoon of lemon juice or white vinegar can stabilize the meringue in place of cream of tartar.

Q9: Can I make it without meringue?
A9: Yes! Top with whipped cream instead for a simpler finish. Chill the pie as directed and add the whipped cream just before serving.

Q10: How do I prevent a soggy crust?
A10: Ensure the crust is fully baked and cooled before filling. Brush with a thin layer of melted white chocolate to create a moisture barrier.

Conclusion

I make this Coconut Meringue Pie whenever I’m craving a taste of the tropics, which is at least a few times a year—especially around the holidays or summer gatherings! The creamy coconut custard and fluffy meringue make every slice feel like a mini vacation, and I love that it’s easy enough for a weeknight but fancy enough to impress. My final tip? Serve it with a chilled glass of iced coffee and a sprinkle of toasted coconut for a dessert that’s pure paradise. Give this recipe a try and let me know how it brightens your day—it’s one of my go-tos for sweet, tropical bliss! Drop a comment below or share a pic of your pie masterpiece; I’d love to see your coconutty creation.

Print