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Slice of Coconut Meringue Pie with golden toasted meringue and creamy coconut filling on a plate.

Coconut Meringue Pie

This Coconut Meringue Pie features a rich coconut custard filling topped with fluffy, golden meringue — a classic and delicious dessert for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Pie Filling
  • 1 baked pie crust 9-inch
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 2 cups milk
  • 4 egg yolks lightly beaten
  • 1 cup sweetened shredded coconut
  • 2 tbsp butter
  • 1 tsp vanilla extract
Meringue
  • 4 egg whites
  • 6 tbsp sugar
  • 1/4 tsp cream of tartar

Equipment

  • Pie Dish
  • Saucepan
  • Electric Mixer

Method
 

  1. In a saucepan, combine sugar and cornstarch. Gradually whisk in milk until smooth.
  2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  3. Gradually stir a small amount of the hot mixture into the egg yolks, then return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes.
  4. Remove from heat; stir in coconut, butter, and vanilla. Pour into the baked pie crust.
  5. For meringue, beat egg whites and cream of tartar on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.
  6. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350°F (175°C) for 12-15 minutes or until golden brown.
  7. Cool for 1 hour; refrigerate before serving.

Notes

For extra coconut flavor, sprinkle toasted coconut flakes on top of the meringue before baking.