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A pie that’s as beautiful as it is tasty? Yes, please! This coconut meringue pie features a rich, creamy coconut filling and a fluffy meringue topping, all nestled in a crisp, golden crust. It’s the perfect treat when you’re craving a nostalgic dessert with tropical flair. Whether you’re sharing it with friends or sneaking a second slice yourself, this pie never disappoints. With simple ingredients and easy steps, it’s ideal for any home baker ready to impress.
This coconut meringue pie has a creamy coconut filling, golden crust and fluffy meringue topping for a treat that’s nostalgic, sweet and totally crave-worthy.
If you enjoy the tropical taste of coconut, you might also like coconut cream pie, coconut custard pie or coconut cream poke cake.
Why You’ll Love It
Tropical flavor: Sweet coconut brings island vibes to your dessert table.
Creamy texture: The filling is smooth, rich and satisfying.
Fluffy meringue: Light and airy topping finishes the pie perfectly.
Easy prep: No special equipment needed, just classic kitchen basics.
Perfect for any occasion: Great for holidays, brunches and potluck suppers.
Homemade Coconut Meringue Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pie crust: A store-bought shell forms a crisp, buttery base of this coconut pie.
Brown sugar: Adds sweetness with a slight molasses depth.
Cornstarch: Thickens the filling until rich and creamy.
Whole milk: The base for a smooth and custardy filling.
Egg yolks: Help thicken the filling and give it color.
Salted butter: Brings richness and depth to the coconut custard.
Sweetened shredded coconut: Infuses the filling with tropical sweetness and adds texture and flavor to the topping.
Egg whites: Whipped into soft peaks for the meringue topping.
Lemon juice: Stabilizes the meringue and helps it hold shape.
Powdered sugar: Sweetens the meringue for a smooth finish.
How to Make Meringue Pie with Coconut
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Bake a store-bought pie crust until golden, then cool.
Make the filling: Whisk together sugar, cornstarch and milk. Cook until thick.
Temper the yolks: Slowly add warm filling to yolks, then return to saucepan and cook again.
Finish the pie filling: Stir in butter and coconut flakes, then pour into cooled crust.
Make the meringue: Beat egg whites with lemon juice, gradually adding powdered sugar until stiff peaks form.
Top the pie: Spoon meringue over the filling and seal to the edges.
Bake the pie: Bake until the meringue is golden, then cool and chill.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use a gluten free crust (I like this one!)
Brown sugar alternative: Use granulated sugar for a lighter flavor.
Milk swap: Use Half & Half for a richer custard.
Butter substitute: Unsalted butter plus a pinch of salt works well.
Meringue stabilizer: White vinegar or cream of tartar can replace lemon juice.
Sugar in meringue: Granulated sugar works if powdered sugar is unavailable.
Stronger coconut flavor: Add a few drops of coconut extract.
Serving Suggestions
Appetizers: Begin your meal with slow cooker BBQ wings or hot honey wings.
Main and side dishes: Enjoy a Cajun chicken and sweet potato bowl, Szechuan beef or ravioli lasagna.
Desserts: Finish off with this coconut meringue pie, perhaps paired with whipped cream.
How to Store Meringue Coconut Cream Pie
Store: Store leftover coconut meringue pie in the refrigerator, loosely covered, for up to 3 days. The meringue may weep with more time in the refrigerator, but it will still taste good.
Freeze: While the pie can technically be frozen for up to 2 months, the meringue topping may weep or change texture once thawed. For best quality, freezing is not recommended unless absolutely necessary. If you do freeze it, take off the meringue and make a new meringue when you are ready to eat.
Thaw: Thaw the filling and crust overnight in the fridge and enjoy chilled.
Top Tips
Seal the meringue: Spread it all the way to the crust edges to avoid shrinking.
Cool before chilling: Let the pie cool completely at room temperature before refrigerating.
Use room temperature eggs: They whip up more easily for the meringue.
Homemade Coconut Meringue Pie FAQs
Yes, a homemade pie crust works well and adds a personal touch.
You can, but the filling may be less sweet. Add extra sugar if needed.
The meringue is ready when it turns a light golden brown and holds its shape with slightly crisp peaks. You’ll also notice a slight crackle texture across the surface, which is a good sign it’s baked through. If the top browns too quickly, you can tent it lightly with foil. Always give it a full chill time in the fridge so the filling sets properly underneath the topping.
Coconut Meringue Pie Recipe
Coconut Meringue Pie
Equipment
- Pie Weights or Dried Beans
- Pie Pan Deep-Dish
- Saucepan Medium
Ingredients
For the Crust
- 1 pie crust, 9-Inch
For the Filling
- ¾ Cup brown sugar, lightly packed
- ¼ Cup cornstarch
- 2 Cups whole milk
- 3 egg yolks, large
- 2 Tablespoons salted butter, cold
- 1 ½ Cups shredded coconut, sweetened
For the Meringue
- 3 egg whites, large
- 1 ½ Teaspoons lemon juice
- 1 Cup powdered sugar
For Topping
- 2 Tablespoons shredded coconut, sweetened
Instructions
Prepare the Pie Crust
- Preheat the oven to 375°F and roll out pie crust before placing into a deep dish pie tin.
- Line the crust with parchment paper before pouring in pie weights and smoothing out the top.
- Bake the crust for 15 to 20 minutes or until light brown. Set aside to cool while you prepare the filling.
Make the Filling
- In a medium saucepan, combine brown sugar and cornstarch.
- Slowly whisk in milk until no lumps remain.
- Cook over medium heat, stirring frequently, until thickened and beginning to bubble. Take off heat for now.
- In a small bowl, beat the egg yolks.
- Gradually whisk in ½ cup of the hot milk mixture, then return it to the pan.
- Cook for 2 to 3 minutes over medium heat until thick and creamy.
- Remove from heat and stir in the cold butter and shredded coconut.
Fill the Pie Crust
- Pour the coconut filling into the cooled pie crust.
- Use a spatula to spread evenly.
Make the Meringue Topping
- Beat together the egg whites and lemon juice until foamy, 3 to 4 minutes.
- Gradually add in the powdered sugar, ½ cup at a time. Once added, continue beating on high until stiff glossy peaks form, 5 to 10 more minutes.
- Spoon the meringue onto the coconut mixture, making sure to spread the meringue to the crust and sealing off the edges.
Bake the Assembled Pie
- Bake for 10 minutes before sprinkling on additional shredded coconut.
- Return the pie to the oven and cook for 8 to 10 more minutes or until the meringue is golden brown.
- Cool for 1 hour at room temperature, then chill for at least 4 hours before serving.
Notes
Cool before chilling: Let the pie cool completely at room temperature before refrigerating.
Use room temperature eggs: They whip up more easily for the meringue.
Nutrition
If you’re looking for a coconut cream pie recipe that’s elegant, nostalgic and full of flavor, this coconut meringue pie really delivers. From the crumbly baked pie crust and velvety coconut custard to the golden meringue and toasted coconut topping, every layer offers something special. It’s a recipe worth making from scratch and one that always leaves people asking for seconds. Whether for a holiday table or just because, this pie is a timeless favorite you’ll want to bake again and again.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
