Creamy Coconut Cream Pie Recipe with Toasted Meringue
A luscious coconut cream pie featuring a flaky buttery crust, silky coconut custard filling, and a fluffy toasted meringue topping. Perfect for any occasion and easy to make with pantry staples.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 8 tablespoons unsalted butter, very cold and cubed
- 3–4 tablespoons ice water
- 1 ½ cups full-fat coconut milk
- 1 cup whole milk
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- 4 large egg yolks, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 4 large egg whites, room temperature
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- Pinch of salt
Instructions
- Prepare the Pie Crust: In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until dough just comes together. Wrap dough in plastic wrap and chill for at least 30 minutes.
- Preheat Oven to 375°F (190°C). Roll out chilled dough on a floured surface to fit a 9-inch pie dish. Transfer dough, trim edges, and prick bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights, and bake another 10 minutes until golden. Let cool.
- Toast the Coconut: Spread shredded coconut on a baking sheet and toast in oven for 5-7 minutes, stirring halfway. Set aside.
- Make the Coconut Custard: In a medium saucepan, whisk sugar and cornstarch. Gradually whisk in coconut milk and whole milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbling (5-7 minutes).
- Temper the Egg Yolks: Whisk egg yolks in a small bowl. Slowly add about ½ cup hot coconut mixture to yolks, whisking constantly. Pour yolk mixture back into saucepan. Cook 2 more minutes, stirring constantly until very thick. Remove from heat, stir in vanilla and toasted coconut. Pour custard into cooled pie crust. Cover with plastic wrap on surface and chill at least 4 hours.
- Prepare the Meringue: Clean and dry a large mixing bowl. Beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Gradually add sugar, beating on high until stiff, glossy peaks form.
- Top the Pie: Spread meringue over chilled custard, sealing edges to crust. Create peaks and swirls with the back of a spoon.
- Toast the Meringue: Use a kitchen torch to brown meringue peaks until golden. Alternatively, broil on top rack for 1-2 minutes, watching carefully.
- Serve & Enjoy: Let pie sit 10 minutes before slicing to allow meringue to set slightly.
Notes
Use room temperature eggs for best meringue results. Clean and dry mixing bowls and beaters thoroughly to avoid meringue failure. Chill custard fully before adding meringue to prevent weeping. Toast coconut carefully to avoid burning. Store leftovers refrigerated up to 3 days; avoid freezing. Variations include dairy-free, gluten-free, tropical fruit additions, and chocolate coconut layers.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Fat: 15
- Carbohydrates: 45
- Protein: 5
Keywords: coconut cream pie, toasted meringue, creamy pie, coconut custard, dessert, easy pie recipe, homemade pie crust