Coconut Cream Pie Recipe With Meringue

I find so much joy in sharing a dessert that truly wows, especially when it’s surprisingly simple to make. This easy coconut cream pie recipe with meringue delivers just that, offering an irresistible blend of silky, tropical cream and a perfectly toasted, sweet cloud on top. We all want showstopper desserts without spending all day in the kitchen, and this family-friendly treat guarantees a creamy filling and lofty meringue every time. Perfect for quick meals, it will become a cherished family tradition.

Ingredient Essentials and Upgrades

Crafting the perfect coconut cream pie recipe with meringue starts with understanding what each ingredient brings to the table. I’ve found that using quality ingredients truly elevates the final taste and texture, making for truly easy healthy meals for your family dinners.

• For the Pie Crust:
  • All-purpose flour (250 g / 2 cups): Foundation for a flaky crust.
  • Granulated sugar (10 g / 2 teaspoons) & fine sea salt (5 g / 1 teaspoon): For flavor balance.
  • Very cold unsalted butter (113 g / 1/2 cup): Crucial for flakiness; I sometimes use grass-fed butter for a richer base.
  • Ice water (60-90 ml / 1/4-1/3 cup): Binds the dough gently (consider a ready-made crust for quick meals!).
• For the Pandan Coconut Cream Filling:
  • Full-fat coconut milk (800 ml / 3 1/3 cups, canned, not beverage type): Essential for a rich, creamy texture. Opt for canned, organic full-fat coconut milk for premium flavor.
  • Granulated sugar (200 g / 1 cup), divided: Sweetens the luscious filling.
  • Cornstarch (70 g / 1/2 cup) & large egg yolks (6): Thickens and enriches the cream.
  • Alcohol-free vanilla extract (5 ml / 1 teaspoon) & natural pandan extract (5 ml / 1 teaspoon): For aromatic depth and a subtle color.
  • Unsalted butter (30 g / 2 tablespoons): Stirred in at the end for a silky finish.
• For the Meringue:
  • Large egg whites (4): The base for your fluffy, glossy meringue.
  • Granulated sugar (100 g / 1/2 cup): Stabilizes and sweetens.
  • Cream of tartar (2 g / 1/2 teaspoon) & pinch of fine sea salt: Aids in achieving stiff peaks.
• For the Toasted Coconut Flakes:
  • Unsweetened large flake coconut (30 g / 1/2 cup): Adds a fantastic crunchy texture and intense tropical flavor to your coconut cream pie recipe with meringue.

For dietary preferences, a gluten-free pie crust can easily be swapped in. If you’re looking for low-carb meals, sugar substitutes like erythritol can be used in the filling. Always check expiration dates on your canned coconut milk for best results. Using fresh eggs is also key for the best meringue volume.

Cooking Steps Made Simple

Making a delicious homemade coconut cream pie recipe with meringue doesn’t have to be complicated. These straightforward steps guide you to a perfect dessert, ideal for any family gathering or simply as a special treat.

1. Prepare the Crust (10 minutes prep, 25-27 minutes bake):

   Whisk dry ingredients, then cut in very cold butter until crumbly. Gradually add ice water until dough just forms; it should feel slightly moist. Form a disk, wrap, and chill 30 minutes. Roll dough to a 30 cm (12-inch) circle for your 23 cm (9-inch) pie plate. Crimp edges and prick the bottom with a fork. Freeze 15 minutes, then blind bake at 190°C (375°F) for 15 minutes with weights. Remove weights, bake another 10-12 minutes until golden brown, then cool completely on a wire rack.

2. Craft the Creamy Pandan Coconut Filling (15-20 minutes cook time, 4+ hours chill):

   Whisk 100g sugar, cornstarch, egg yolks, vanilla, and pandan extract until smooth. Heat coconut milk and remaining 100g sugar in a saucepan until simmering; you’ll see tiny bubbles. Slowly temper the egg mixture into the hot milk, then combine all back in the pan. Cook over medium heat, stirring constantly, until the mixture thickens considerably and boils for 1 minute, looking glossy. Remove from heat, stir in butter. Pour the fragrant green filling into your cooled crust. Cover directly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.

   What can go wrong & fix it: If your filling isn’t thickening, ensure it reaches a full boil and stirs for at least 1 minute. Cornstarch needs heat and time to activate fully.

3. Whip up the Lofty Meringue & Toast Coconut (10-15 minutes prep, 5-7 minutes beat time):

   First, toast 30g unsweetened large flake coconut on a baking sheet at 150°C (300°F) for 8-12 minutes, stirring until fragrant and golden brown. Let cool completely. In a very clean, dry stand mixer bowl, beat egg whites, cream of tartar, and a pinch of salt until foamy. Gradually add 100g granulated sugar, increasing speed to high. Continue beating for 5-7 minutes until stiff, glossy peaks form and the meringue looks bright white and holds its shape. This homemade coconut cream pie recipe with meringue will be perfectly topped!

   Micro-anecdote: Sometimes, if I’m short on time for family dinners, I’ll use a pre-made graham cracker crust and a quality store-bought whipped topping instead of baking the meringue. It’s a quick shortcut that still tastes fantastic!

4. Finish with Golden Perfection (8-10 minutes optional bake, or torch):

   Spoon meringue over the chilled pandan coconut cream filling, spreading evenly to touch the crust edges. Create decorative peaks. Using a kitchen torch, carefully toast the meringue peaks until golden brown in spots, creating visual contrast. (Alternatively, bake at 180°C (350°F) for 8-10 minutes until lightly golden.) Serve slices garnished generously with the cooled, toasted coconut flakes. This truly makes a show-stopping coconut cream pie recipe with meringue for any occasion.

Options for Different Cooking Methods & Flavor Varieties:

These clever variations help make this a truly adaptable coconut cream pie recipe with meringue.

• No-Bake Meringue: For a lighter option or to save time, use a stabilized whipped cream topping instead of a baked meringue.
• Crust Shortcuts: A good quality pre-made pie crust (like a graham cracker crust) makes this a lightning-fast dessert, perfect for busy weeknights and meal prep.
• Flavor Twists: Consider adding a non-alcoholic rum extract to the filling for a tropical aroma, or a touch of lime zest for brightness. Toasting coconut flakes before adding to the filling deepens the flavor profile.

Best Times to Enjoy & Serving Suggestions

This coconut cream pie with meringue is a delightful treat for any occasion, offering a taste of the tropics right at your table. It’s a surprisingly versatile dessert that fits into many lifestyle needs.

• Weeknight Dinners: Surprise your family with an unexpected treat to brighten any meal.
• Holiday Meals: A refreshing, lighter alternative to heavier holiday desserts.
• Meal Prep: Make the filling ahead of time and assemble closer to serving for easy planning.
• Potlucks: A crowd-pleaser; transport carefully to avoid meringue mishaps!

Pairing suggestions:

• Sides: Fresh fruit salad, a dollop of whipped cream (if no meringue), or chocolate shavings.
• Drinks: Iced tea, coffee, or a light white wine for adult gatherings.

Storage:

Store this delicious pie loosely covered in the refrigerator. It’s best enjoyed within 2-3 days from the fridge. Due to the delicate texture of the meringue, freezing isn’t recommended.

Nutrition and Lifestyle Perks of Coconut Cream Pie with Meringue

While certainly a treat, a homemade coconut cream pie recipe with meringue lets you control the quality of ingredients and sugar content. This allows it to be a delightful addition to a balanced diet, providing healthy fats from the coconut.

• Naturally uses wholesome ingredients when made from scratch, especially with organic ingredients.
• A satisfying dessert that can be part of easy healthy meals when portioned correctly.
• Can be adapted for diabetic-friendly options by using appropriate sugar substitutes.
• A family-friendly, crowd-pleasing dessert that isn’t overly heavy.

Why This Recipe Makes Life Easier

This coconut cream pie with meringue isn’t just delicious; it’s designed for home cooks who value convenience and flexibility in their busy lives. It truly simplifies dessert-making.

• Budget-Friendly: Uses common, affordable pantry staples for smart grocery shopping.
• Customizable: Easily adjust sweetness or coconut intensity to suit your family’s preferences.
• Family Favorite: Guaranteed to be requested again and again, streamlining your meal planning.
• Make-Ahead Friendly: The filling can be prepared a day in advance, making prep work easier for quick meals.

Kitchen Secrets, Adjustments & Safe Swaps

Mastering this coconut cream pie recipe with meringue involves a few simple tricks for exceptional flavor and texture. My tip for the crispiest meringue is to make sure your bowl and beaters are impeccably clean—any grease can stop those whites from whipping up properly.

Pro tips for flavor and texture:

• For extra coconut flavor, lightly toast the shredded coconut before adding it to the filling.
• Ensure egg whites are at room temperature for maximum meringue volume and stability.
• Don’t skip the crucial chilling time; it’s essential for the pie to set perfectly.

Creative add-ins and festive twists:

• Garnish with delicate chocolate curls on top for an elegant touch.
• Add a thin layer of toasted pecans at the bottom of the crust for a nutty contrast.
• Serve individual slices with a drizzle of warm caramel sauce.

Allergy-aware suggestions and safe substitutions:

• Nut-free: Ensure your chosen pie crust is certified nut-free.
• Egg-free meringue: For an alternative, use aquafaba (the brine from canned chickpeas) whipped to stiff peaks as a meringue-like topping.

Reader Questions About Coconut Cream Pie with Meringue

Can coconut cream pie recipe with meringue be prepped ahead for the week?

Yes, you can certainly prep ahead! Bake the crust and make the creamy filling a day in advance. Assemble the pie with the meringue and bake it just before serving for the very best results and a beautiful golden topping. This makes for easy meal prep on busy days.

What makes the meringue weep or shrink?

Meringue weeping often happens due to undercooking or excessive humidity. Ensure your meringue is baked until beautifully golden and firm. Shrinking can occur if the meringue isn’t sealed securely to the edges of the pie crust before baking.

Is coconut cream pie recipe with meringue a healthy option for weight loss diets?

While a dessert, making this pie at home allows for significant sugar reduction, improving its health profile. Enjoy it in moderation as part of a balanced diet; it offers healthy fats from coconut but remains a treat. For a lower-carb version, swap all-purpose flour in the crust for an almond flour blend.

How do I prevent my pie crust from getting soggy?

Blind bake your pie crust thoroughly until it’s a deep golden brown and completely dry. For an extra barrier against moisture, I sometimes brush a thin layer of melted white chocolate onto the cooled crust, letting it set before adding the filling.

Can I use light coconut milk for the filling?

Full-fat coconut milk is highly recommended for the creamiest, most luxurious filling. Using light coconut milk will likely result in a thinner consistency and a less rich, less satisfying pie. It really makes a difference to the texture.

How long does this coconut cream pie recipe with meringue need to chill?

The pie needs at least 4 hours to chill and set properly, ensuring clean, firm slices. For an even more stable and perfectly chilled dessert, letting it rest overnight in the refrigerator is truly ideal.

Can I use a store-bought whipped topping instead of making meringue?

Absolutely! If you’re short on time or simply prefer not to make meringue from scratch, a good quality store-bought whipped topping is a perfectly acceptable and delicious substitute. It offers a convenient shortcut.

This homemade coconut cream pie recipe with meringue isn’t just a dessert; it’s a taste of effortless joy and tradition, sure to bring smiles to your table. Why not add this family-friendly recipe to your weekly meal plan this weekend? Pin it now, bake it soon, and share your delicious creations with your family!

coconut cream pie recipe with meringue

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• Author: Rachel Morgan
• Total Time: 350 minutes
• Yield: 1 pie (8 servings) 1x
• Diet: General

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Description

This recipe creates a show-stopping coconut cream pie with a silky, tropical pandan-infused filling and a perfectly toasted, sweet meringue topping. It’s surprisingly simple to make, offering an irresistible blend of flavors and textures perfect for family gatherings.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 teaspoons granulated sugar
• 1 teaspoon fine sea salt
• 0.5 cup very cold unsalted butter
• 0.25–0.33 cup ice water
• 3.33 cups full-fat coconut milk (canned, not beverage type)
• 1 cup granulated sugar (divided)
• 0.5 cup cornstarch
• 6 large egg yolks
• 1 teaspoon alcohol-free vanilla extract
• 1 teaspoon natural pandan extract
• 2 tablespoons unsalted butter
• 4 large egg whites
• 0.5 cup granulated sugar
• 0.5 teaspoon cream of tartar
• 1 pinch fine sea salt
• 0.5 cup unsweetened large flake coconut

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Instructions

1. Prepare the Pie Crust: Whisk flour, 2 teaspoons sugar, and 1 teaspoon salt. Cut in 0.5 cup very cold butter until crumbly. Gradually add 0.25-0.33 cup ice water until dough forms, feeling slightly moist. Form a disk, wrap, and chill for 30 minutes. Roll dough to a 30 cm (12-inch) circle for a 23 cm (9-inch) pie plate. Crimp edges and prick the bottom with a fork. Freeze for 15 minutes. Blind bake at 190°C (375°F) for 15 minutes with weights. Remove weights, bake another 10-12 minutes until golden brown. Cool completely on a wire rack.
2. Craft the Creamy Pandan Coconut Filling: Whisk 0.5 cup sugar (from filling ingredients), cornstarch, egg yolks, vanilla, and pandan extract until smooth. Heat coconut milk and remaining 0.5 cup sugar (from filling ingredients) in a saucepan until simmering (tiny bubbles). Slowly temper the egg mixture into the hot milk, then combine all back in the pan. Cook over medium heat, stirring constantly, until mixture thickens considerably and boils for 1 minute, looking glossy. Remove from heat, stir in 2 tablespoons butter. Pour filling into the cooled crust. Cover directly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
3. Whip Meringue and Toast Coconut: Toast 0.5 cup unsweetened large flake coconut on a baking sheet at 150°C (300°F) for 8-12 minutes, stirring until fragrant and golden brown. Let cool completely. In a very clean, dry stand mixer bowl, beat 4 egg whites, 0.5 teaspoon cream of tartar, and a pinch of salt until foamy. Gradually add 0.5 cup granulated sugar, increasing speed to high. Continue beating for 5-7 minutes until stiff, glossy peaks form and the meringue holds its shape.
4. Finish with Golden Perfection: Spoon meringue over the chilled pandan coconut cream filling, spreading evenly to touch the crust edges. Create decorative peaks. Using a kitchen torch, carefully toast the meringue peaks until golden brown in spots. (Alternatively, bake at 180°C (350°F) for 8-10 minutes until lightly golden.) Serve slices garnished generously with the cooled, toasted coconut flakes.

Notes

If filling doesn’t thicken, ensure it boils for at least 1 minute as cornstarch needs heat and time to activate. For time-saving, use a pre-made graham cracker crust and store-bought whipped topping. Dietary options include gluten-free crust or sugar substitutes (erythritol) for low-carb. Consider non-alcoholic rum extract or lime zest for flavor variations.

• Prep Time: 45 minutes
• Cook Time: 63 minutes
• Category: Dessert
• Method: Baking, Stovetop, Chilling
• Cuisine: Fusion

Nutrition

• Serving Size: 1 slice (approx. 150 g)
• Calories: 450 calories
• Sugar: 40 g
• Sodium: 250 mg
• Fat: 30 g
• Saturated Fat: 20 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 120 mg