Creamy Coconut Cream Pie Recipe with Toasted Meringue Easy Step-by-Step Guide

Let me tell you, the moment the warm scent of toasted coconut and sweet vanilla drifts through your kitchen, you know something special is happening. The first time I baked this creamy coconut cream pie with toasted meringue, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was years ago, on a rainy weekend when I was knee-high to a grasshopper, that my grandma handed me her secret recipe, and from that day on, this pie became a staple in our family gatherings.

You know what makes this coconut cream pie dangerously easy yet irresistible? The silky coconut custard nestled in a buttery crust, topped with a cloud of toasted meringue that’s both fluffy and crisp at the edges. Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Whether it’s a sweet treat for your kids’ birthday or the star of your holiday dinner, this recipe brightens up any table and Pinterest cookie boards alike.

I’ve tested this creamy coconut cream pie with toasted meringue multiple times in the name of research, of course, and it’s now my go-to for potlucks, gifting, or when I just need that pure, nostalgic comfort. You’re going to want to bookmark this one—it feels like a warm hug on a plate.

Why You’ll Love This Recipe

This creamy coconut cream pie with toasted meringue isn’t just another dessert — it’s a family-approved, chef-tested delight that you’ll find yourself making again and again. Here’s why it stands out:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute dessert needs.
• Simple Ingredients: No fancy trips to specialty stores; you likely already have most of these pantry staples.
• Perfect for Any Occasion: Great for brunches, holiday dinners, or casual Sunday treats.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and toasty meringue topping.
• Unbelievably Delicious: The combo of silky coconut custard and toasted meringue hits all the right comfort food notes.

What makes this recipe different? The secret is in the perfectly balanced coconut custard, gently thickened for that velvety mouthfeel, combined with meringue whipped to stiff peaks and lightly toasted for a caramelized crunch. Plus, a flaky homemade pie crust that’s buttery and tender (or store-bought for a shortcut). It’s comfort food that feels fancy without the fuss — the kind of dessert that makes you close your eyes after the first bite and say, “Yep, this is exactly what I needed.”

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and they come together to create that luscious creamy coconut filling and light toasted meringue topping.

• Pie Crust:
  • 1 ¼ cups all-purpose flour (I recommend King Arthur for best texture)
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, very cold and cubed (adds richness)
  • 3-4 tablespoons ice water
• Coconut Custard Filling:
  • 1 ½ cups full-fat coconut milk (shake well before measuring)
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ⅓ cup cornstarch (for thickening)
  • 4 large egg yolks, room temperature (for creaminess)
  • 1 teaspoon vanilla extract
  • 1 ½ cups sweetened shredded coconut (toast for extra flavor!)
• Toasted Meringue Topping:
  • 4 large egg whites, room temperature
  • ½ cup granulated sugar
  • ¼ teaspoon cream of tartar (helps stabilize meringue)
  • Pinch of salt

Ingredient tips: Look for small-curd shredded coconut for the best texture. If you want a dairy-free version, swap whole milk with almond or oat milk, and ensure your pie crust is dairy-free. You can also use a store-bought pie crust to save time, but homemade really makes a difference.

Equipment Needed

• 9-inch pie dish (glass or ceramic works well)
• Mixing bowls (medium and large)
• Whisk and spatula (silicone preferred for folding meringue)
• Electric mixer or stand mixer (helps whip the meringue to stiff peaks)
• Saucepan (for cooking custard)
• Fine mesh sieve (optional, for smoothing custard)
• Rolling pin (for pie crust)
• Kitchen torch or broiler (for toasting the meringue)

If you don’t have a kitchen torch, no worries! The broiler on your oven works just fine—just keep a close eye so the meringue doesn’t burn. For budget-friendly options, silicone spatulas and glass pie dishes are usually affordable and easy to maintain. Keeping your mixer bowl and beaters clean and dry is key to perfect meringue every time.

Preparation Method

1. Prepare the Pie Crust: In a large bowl, combine 1 ¼ cups flour and ½ teaspoon salt. Cut in 8 tablespoons cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Slowly add 3-4 tablespoons ice water, one tablespoon at a time, until dough just comes together. Don’t overwork it! Wrap dough in plastic wrap and chill for at least 30 minutes.
2. Preheat Oven: Set your oven to 375°F (190°C). Roll out chilled dough on a floured surface to fit your 9-inch pie dish. Transfer dough carefully, trim edges, and prick the bottom with a fork to prevent bubbles. Line with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, then remove weights and bake another 10 minutes until golden. Let cool.
3. Toast the Coconut for Filling: Spread 1 ½ cups shredded coconut on a baking sheet and toast in oven for 5-7 minutes, stirring halfway. Watch closely so it doesn’t burn! Set aside.
4. Make the Coconut Custard: In a medium saucepan, whisk together ¾ cup sugar and ⅓ cup cornstarch. Gradually whisk in 1 ½ cups coconut milk and 1 cup whole milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and bubbles (about 5-7 minutes).
5. Temper the Egg Yolks: In a small bowl, whisk 4 egg yolks. Slowly add about ½ cup of the hot coconut mixture to yolks, whisking constantly to prevent curdling. Pour yolk mixture back into saucepan. Cook for 2 more minutes, stirring constantly, until very thick. Remove from heat and stir in vanilla and toasted coconut. Pour custard into cooled pie crust. Cover with plastic wrap directly on the surface to prevent skin from forming. Chill for at least 4 hours.
6. Prepare the Meringue: Clean and dry a large mixing bowl. Using an electric mixer, beat 4 egg whites, ¼ teaspoon cream of tartar, and a pinch of salt on medium speed until soft peaks form. Gradually add ½ cup sugar, a tablespoon at a time, beating on high until stiff, glossy peaks form.
7. Top the Pie: Spread meringue over chilled custard, sealing edges to crust. Use the back of a spoon to create peaks and swirls for that classic look.
8. Toast the Meringue: Use a kitchen torch to carefully brown the meringue peaks until golden. If using the broiler, place pie on top rack and broil for 1-2 minutes, watching constantly to avoid burning.
9. Serve & Enjoy: Let the pie sit for 10 minutes before slicing to allow meringue to set slightly. The creamy coconut filling paired with that toasty meringue is pure magic.

Cooking Tips & Techniques

Making a creamy coconut cream pie with toasted meringue can seem intimidating, but honestly, the tricks are simple once you know them. First, always use room temperature eggs for the meringue; cold eggs just won’t whip up as fluffy. Also, clean your mixing bowl and beaters thoroughly—any grease will stop your meringue from forming stiff peaks.

When cooking the custard, keep stirring constantly on medium heat. The cornstarch thickens quickly, so patience here saves you from scrambled eggs or lumps. If lumps do form, a quick pass through a fine mesh sieve smooths things out beautifully.

Don’t rush chilling the pie. The custard needs time to set firmly. Trying to top warm custard with meringue often results in deflated peaks or weeping. And when toasting the meringue, slow and steady wins the race—a kitchen torch lets you control browning precisely, but the broiler works with careful attention.

Lastly, if you want a little extra flair, I sometimes add a teaspoon of coconut rum to the custard for a subtle depth of flavor. But that’s just me getting fancy on a lazy Sunday.

Variations & Adaptations

This creamy coconut cream pie with toasted meringue is quite adaptable and easy to tweak depending on your mood or dietary needs.

• Dairy-Free: Swap whole milk for coconut milk or almond milk, and use a dairy-free pie crust. The coconut custard naturally shines in dairy-free form!
• Gluten-Free: Use a gluten-free pie crust mix or make one with almond flour and tapioca starch. The coconut flavor pairs wonderfully with nutty crusts.
• Tropical Twist: Add diced fresh pineapple or mango into the custard before chilling for a fruity surprise.
• Chocolate Coconut: Stir ¼ cup melted dark chocolate into the custard for a decadent layer of flavor.
• Personal Favorite Variation: I once sprinkled toasted macadamia nuts on top of the meringue before toasting—adds a delightful crunch and buttery nuttiness.

Serving & Storage Suggestions

This creamy coconut cream pie with toasted meringue is best served chilled or at room temperature. I like to let it sit out for about 15 minutes after removing from the fridge so the custard softens just a bit and the flavors come alive.

For presentation, garnish with extra toasted coconut flakes or a few fresh mint leaves. It pairs beautifully with a cup of strong coffee or a tropical fruit punch if you’re hosting.

Store leftovers covered tightly in the refrigerator for up to 3 days. The meringue may soften a bit overnight, but the flavors deepen deliciously. Avoid freezing as the meringue texture will suffer. To reheat, just let slices come to room temperature or briefly warm in a low oven (about 250°F/120°C) for 5-7 minutes if you like it less chilled.

Nutritional Information & Benefits

Each slice (based on 8 servings) of this creamy coconut cream pie with toasted meringue contains approximately 350 calories, with about 15 grams of fat, 45 grams of carbohydrates, and 5 grams of protein. The coconut milk adds healthy medium-chain triglycerides (MCTs), which are known for quick energy and potential metabolism benefits.

Using real eggs provides high-quality protein and essential vitamins, while the toasted coconut adds fiber and a boost of manganese. This recipe can be made gluten-free or dairy-free with simple substitutions, making it accessible for various dietary preferences.

While it’s a dessert, I find it strikes a nice balance between indulgence and nutrition, especially when enjoyed as part of a mindful treat.

Conclusion

So, why should you make this creamy coconut cream pie with toasted meringue? Because it’s downright delicious, surprisingly simple, and guaranteed to impress anyone lucky enough to get a slice. Customize it with your favorite twists or keep it classic—the rich coconut custard and light toasted meringue combo never disappoints.

I love this recipe for its nostalgic charm and the way it brings people together around the dessert table. It’s become a personal favorite for birthdays, holidays, or whenever I crave a little tropical sunshine in my life.

If you try it out, I’d love to hear your thoughts or any fun variations you whipped up—please leave a comment or share your photos! Remember, baking is all about making recipes your own and enjoying the journey. Happy baking and sweet eating!

Frequently Asked Questions

Can I use a store-bought pie crust for this recipe?

Absolutely! A good-quality store-bought crust works fine and saves time. Just bake it according to package instructions before adding the custard.

How do I prevent the meringue from weeping or separating?

Make sure the custard is fully chilled before spreading the meringue on top, and seal the meringue edges to the crust to prevent moisture from escaping. Also, avoid under- or over-beating the egg whites.

Can I make this pie ahead of time?

Yes, you can prepare the custard and crust a day ahead and refrigerate. Add and toast the meringue just before serving for best texture.

What if I don’t have a kitchen torch to toast the meringue?

No worries! Use your oven’s broiler and watch carefully—just 1-2 minutes under high heat will toast the meringue nicely.

Is it possible to make this pie vegan?

To make a vegan version, substitute the dairy milk with plant-based milk, use a vegan pie crust, and replace egg yolks and whites with suitable vegan alternatives like aquafaba for meringue. The texture and taste will differ slightly but still be delicious.

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