Coconut Meringue Pie with Toasted Coconut Topping

Why You’ll Love It

This coconut meringue pie combines a smooth coconut filling, flaky crust and toasted meringue peaks for a dessert that’s both nostalgic and bright. The contrast of creamy custard and airy topping makes each bite memorable.

• Tropical flavor: Sweet shredded coconut adds a pleasant island note.
• Creamy texture: The filling sets silky and custardy without being heavy.
• Light meringue: A glossy, airy topping provides a delicate finish.
• Simple tools: No special equipment required — just basic kitchen tools.
• Versatile for occasions: Great for family dinners, brunches and gatherings.

You might also enjoy: coconut cream pie, coconut custard pie, carrot cake bars, Boston cream pie, coconut cream poke cake.

Homemade Coconut Meringue Pie Ingredients

See the full ingredient list below in the recipe section for exact amounts and details.

Pie crust: A ten- or nine-inch pre-baked pie shell provides a crisp base.
Brown sugar: Adds sweetness with a deeper, caramel note.
Cornstarch: Thickens the custard to a smooth, spoonable texture.
Whole milk: For a rich, creamy filling base.
Egg yolks: Enrich and thicken the custard.
Salted butter: Adds silkiness and flavor to the filling.
Sweetened shredded coconut: Brings texture and coconut flavor to the filling and topping.
Egg whites: Whipped to glossy peaks for the meringue.
Lemon juice: Stabilizes the meringue and brightens flavor.
Powdered sugar: Sweetens and helps form glossy meringue peaks.

How to Make Meringue Pie with Coconut

Below is a concise overview of the method. Full, step-by-step instructions and quantities are included in the recipe card further down.

1. Prepare the crust: Blind-bake a store-bought or homemade pie crust until lightly golden, then let it cool.
2. Cook the filling: Whisk brown sugar and cornstarch together, then slowly add milk and cook until thick and simmering.
3. Temper the yolks: Whisk a small amount of hot custard into the beaten yolks, then return that mixture to the pan and cook briefly until creamy.
4. Finish the custard: Remove from heat, stir in cold butter and shredded coconut, then pour into the cooled crust.
5. Make the meringue: Beat egg whites with lemon juice until foamy, then gradually add powdered sugar and beat to stiff, glossy peaks.
6. Top and seal: Spread the meringue over the warm filling, sealing to the crust edges to prevent weeping.
7. Bake and chill: Bake briefly until the meringue is golden, cool at room temperature, then refrigerate for several hours so the filling fully sets.

Substitutions and Variations

Gluten-free: Use a gluten-free pie crust to make the recipe suitable for gluten-sensitive guests.
Sugar swap: Granulated sugar can replace brown sugar if you prefer a lighter flavor.
Richer custard: Substitute half-and-half or a mix of milk and cream for an extra-luxurious filling.
Butter: Unsalted butter with a pinch of salt works if salted butter is not available.
Meringue stabilizers: Cream of tartar or a touch of white vinegar can be used in place of lemon juice.
More coconut flavor: Add a few drops of coconut extract for a stronger coconut aroma.

Serving Suggestions

This pie pairs beautifully with lightly whipped cream or a scoop of vanilla ice cream. For a balanced meal, serve alongside savory dishes like barbecue wings or a hearty chicken bowl, or keep the menu focused on desserts with complementary pies or meringue cookies.

How to Store

Refrigerate: Keep leftover pie in the refrigerator, loosely covered, for up to 3 days. The meringue may soften or weep slightly over time but will remain tasty.
Freeze: Freezing is not ideal because meringue texture changes on thawing. If necessary, freeze the custard and crust only, and make fresh meringue when ready to serve.
Thawing: If frozen, thaw the filling and crust overnight in the fridge and serve chilled.

Top Tips

Seal the meringue: Spread it to the crust edges to prevent shrinking and separation.
Cool before chilling: Allow the pie to cool at room temperature so the meringue sets before refrigerating.
Use room temperature eggs: Room-temperature whites whip up faster and reach higher volume.

Coconut Meringue Pie

A classic coconut custard pie finished with a glossy, toasted meringue. Creamy, slightly tropical and elegant.

Ingredients

For the Crust

• 1 nine-inch pie crust (store-bought or homemade), blind-baked and cooled

For the Filling

• 3/4 cup brown sugar, lightly packed
• 1/4 cup cornstarch
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons cold salted butter
• 1 1/2 cups sweetened shredded coconut

For the Meringue

• 3 large egg whites
• 1 1/2 teaspoons lemon juice
• 1 cup powdered sugar

For the Topping

• 2 tablespoons sweetened shredded coconut, for sprinkling

Instructions

1. Prepare the crust: Preheat oven to 375°F. Roll and fit the pie crust into a deep-dish pan, line with parchment and pie weights, then blind-bake 15–20 minutes until lightly golden. Cool.
2. Make the filling: In a medium saucepan, whisk together brown sugar and cornstarch. Gradually whisk in milk until smooth. Cook over medium heat, stirring, until thick and beginning to bubble. Remove from heat.
3. Temper yolks: Beat egg yolks in a small bowl. Whisk in 1/2 cup of the hot milk mixture to warm the yolks, then return the yolk mixture to the pan. Cook 2–3 minutes until thick and creamy.
4. Finish custard: Remove from heat and stir in cold butter and shredded coconut. Pour the filling into the cooled crust and smooth the surface.
5. Make the meringue: In a clean bowl, beat the egg whites with lemon juice until foamy (3–4 minutes). Gradually add powdered sugar, 1/2 cup at a time, then beat on high until stiff, glossy peaks form (about 5–10 minutes).
6. Top the pie: Spoon or pipe meringue over the warm filling, pressing it to the crust edges to seal. Bake 10 minutes, sprinkle with shredded coconut, then bake another 8–10 minutes or until meringue is golden.
7. Cool and chill: Cool the pie 1 hour at room temperature, then refrigerate at least 4 hours until fully set before slicing.

Notes

Seal the meringue to the crust to reduce shrinking. Let the pie cool completely before refrigerating so the meringue and filling stabilize. Use room-temperature eggs for best meringue volume.

Nutrition (per serving, approximate)

Calories: 433 kcal | Carbohydrates: 61 g | Protein: 6 g | Fat: 19 g | Saturated Fat: 11 g | Sugar: 46 g | Sodium: 210 mg