Coconut Meringue Pie Recipe

Get ready for pure tropical magic, my friend — this Coconut Meringue Pie is what dessert dreams are made of! We’re talking about a buttery, flaky crust, a rich and creamy coconut filling, and a fluffy, toasty meringue topping that’s pure cloud-like perfection. Every bite is a melt-in-your-mouth moment. Trust me, once you whip up this beauty, you’ll want to make it for every gathering, holiday, or cozy Sunday afternoon treat. It’s sunshine on a plate!

Why You’ll Love This Recipe

• Tropical Flavor Explosion: The coconut filling is sweet, rich, and packed with that signature tropical goodness.
• Homemade Goodness: From the buttery crust to the silky filling and fluffy meringue, everything is made from scratch — and it shows in every bite.
• Gorgeous Presentation: Those golden meringue peaks? Absolute showstoppers.
• Perfect Make-Ahead Dessert: Chill it ahead of time and it slices like a dream when you’re ready to serve!

Ingredients

Here’s everything you’ll need to create this Coconut Meringue Pie masterpiece:

For the Pie Crust:

• All-Purpose Flour: The sturdy base for a flaky, tender crust.
• Salt: Enhances flavor and balances the butteriness.
• Cold Unsalted Butter: The key to a rich, flaky texture.
• Ice Water: Helps the dough come together without making it tough.

For the Coconut Filling:

• Granulated Sugar: Sweetens the filling just right.
• Cornstarch: Thickens the filling to that luscious, creamy consistency.
• Salt: Balances out the sweetness perfectly.
• Whole Milk: Creates a rich and smooth custard base.
• Egg Yolks: Add richness and help thicken the filling.
• Sweetened Shredded Coconut: Brings texture and that dreamy coconut flavor.
• Vanilla Extract: Deepens the flavor and adds a cozy warmth.
• Unsalted Butter: Adds silkiness and a little extra indulgence.

the Meringue:

• Egg Whites: Whip up into that dreamy cloud-like topping.
• Cream of Tartar: Stabilizes the egg whites for perfect peaks.
• Granulated Sugar: Sweetens and shines up the meringue.
• Vanilla Extract: Adds just a hint of flavor to the meringue.

Note: Full ingredients with exact measurements are listed in the recipe card right below this article!

How to Make the Coconut Meringue Pie

Step 1: Prepare the Crust

Mix flour and salt, then cut in the cold butter until you get coarse crumbs. Slowly add ice water just until it forms a dough. Shape it into a disk, wrap it up, and let it chill in the fridge for at least 30 minutes.

Step 2: Bake the Crust

Preheat the oven to 375°F (190°C). Roll out the chilled dough, place it into a 9-inch pie dish, and crimp the edges if you’re feeling fancy. Prick the bottom, line it with parchment paper, and fill it with pie weights. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until lightly golden. Let it cool completely.

Step 3: Make the Coconut Filling

Whisk together sugar, cornstarch, and salt in a saucepan. Gradually whisk in the milk and cook over medium heat, stirring constantly, until thick and bubbly. Temper the egg yolks with a bit of the hot mixture, then stir them back into the pan. Cook for 2 more minutes, then stir in the shredded coconut, vanilla, and butter. Smooth, creamy heaven!

Step 4: Prepare the Meringue

Beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar a spoonful at a time, beating until stiff, glossy peaks appear. Finish with a splash of vanilla.

Step 5: Assemble and Bake

Pour the hot coconut filling into your baked pie crust. Spread the meringue over the hot filling, making sure it touches the edges (this seals the pie!). Create beautiful swoops and swirls with the back of a spoon. Bake at 350°F (175°C) for 12–15 minutes, until the meringue is gorgeously golden.

Step 6: Cool and Chill

Let the pie cool at room temperature, then refrigerate for at least 2 hours to let everything set perfectly. Now comes the hard part: waiting!

Pro Tips for Making the Recipe

• Seal the Meringue to the Crust: This prevents shrinking and weeping while baking.
• Use Room Temperature Egg Whites: They whip up faster and create more volume!
• Don’t Overbake the Meringue: Keep an eye on it — you want golden peaks, not burnt tips.
• Chill Thoroughly Before Slicing: It helps the coconut filling set up firm and slice beautifully.

How to Serve

• Classic: Just slice it up and serve chilled for maximum creamy, coconutty goodness.
• Tropical Vibes: Sprinkle a little extra toasted coconut on top for even more flavor.
• Fancy: Pair a slice with a scoop of vanilla bean ice cream or a drizzle of chocolate sauce for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Cover the pie loosely with plastic wrap or foil and refrigerate. It’ll stay fresh and dreamy for up to 3 days.

Freezing

Not recommended — meringue tends to get weepy and sad when frozen and thawed. Best to enjoy it fresh!

Reheating

No reheating needed. Coconut Meringue Pie is meant to be served chilled or at room temperature.

FAQs

Can I use a store-bought crust?
Yes! If you’re short on time, a high-quality store-bought pie crust will work just fine. But homemade really does take it to the next level!

Why is my meringue weeping or shrinking?
It usually happens if the meringue wasn’t sealed to the crust or was overbaked. Make sure to spread the meringue all the way to the edges and keep an eye on the baking time!

Can I make the pie a day ahead?
Absolutely! In fact, it’s even better the next day after it’s had time to fully chill and set.

How do I toast coconut for topping?
Simply spread sweetened shredded coconut on a baking sheet and bake at 325°F for about 5–7 minutes, stirring occasionally, until golden brown. Watch it closely — it can burn fast!