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

“You won’t believe where I first tasted a slice of this creamy coconut cream pie with toasted meringue,” my friend Lisa said as she handed me a generous piece. It was a busy Saturday afternoon at her tiny beachside cottage, just after a long walk through the salt-tinged air. The pie’s golden toasted meringue caught the sunlight, and honestly, the first bite felt like a little vacation. I wasn’t expecting much from a dessert that looked so simple, but that perfect balance of fluffy meringue, rich coconut filling, and flaky crust stuck with me long after the last crumb disappeared.

Maybe you’ve been there—one of those moments when a dessert surprises you out of nowhere. The crust was buttery and crisp, the coconut cream surprisingly smooth and velvety, and that toasted meringue? It was like a cloud with a caramel kiss. I remember Lisa laughing, saying she’d almost dropped the pie while trying to torch the meringue outside on her tiny porch—classic kitchen chaos! That afternoon, between the crashing waves and our chatter, this pie became a little tradition.

So, if you’re someone who loves a dessert that feels homemade without fuss, with a little wow factor in every forkful, this creamy coconut cream pie with toasted meringue is your new go-to. It’s the kind of recipe you’ll want to make for casual dinners, potlucks, or just when you need a sweet pick-me-up. And trust me, once you’ve tried it, you’ll understand why it’s stayed a favorite in my kitchen (and hopefully yours too). Let’s get to the good stuff!

Why You’ll Love This Recipe

This creamy coconut cream pie with toasted meringue isn’t just another dessert. I’ve tested this recipe multiple times—sometimes with too much sugar, sometimes with a meringue that just wouldn’t set—and through it all, I landed on a method that’s foolproof and downright delicious. The texture contrast between the silky coconut filling and the light, toasted meringue topping is honestly irresistible.

• Quick & Easy: You can have this pie ready in under 2 hours, with a lot of that time hands-off, perfect for busy days or spontaneous dessert cravings.
• Simple Ingredients: No need for specialty stores. Most of the ingredients are pantry staples, and I’ve included easy swaps if you’re missing anything.
• Perfect for Gatherings: Whether it’s a summer picnic or a cozy family dinner, this pie always gets compliments without stress.
• Crowd-Pleaser: Kids and adults alike love the creamy coconut flavor paired with the sweet, lightly toasted meringue.
• Unbelievably Delicious: The filling is rich yet light, thanks to a special step where we blend in coconut cream for that ultra-smooth texture.

What really sets this recipe apart is the meringue topping. Instead of just dolloping it on, we toast it to a perfect golden brown, adding a hint of caramelized flavor and an eye-catching finish. It’s a bit of a showstopper, but honestly, it’s easier than it looks once you get the hang of it. I promise you’ll close your eyes after the first bite, savoring that silky coconut cream and sweet, toasted cloud on top.

What Ingredients You Will Need

This creamy coconut cream pie recipe uses straightforward ingredients that come together to create a dessert packed with flavor and texture. The crust provides a buttery, flaky base while the coconut filling offers richness and a tropical touch. The toasted meringue crown is the perfect light finish.

• For the Crust:
  • 1 1/4 cups (160g) all-purpose flour (King Arthur is my go-to for consistent results)
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed (adds that flaky texture)
  • 3-4 tablespoons ice water
• For the Coconut Cream Filling:
  • 1 cup (240ml) coconut milk (full-fat for creaminess)
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch (helps thicken filling)
  • 1/4 teaspoon salt
  • 4 large egg yolks, room temperature (for richness)
  • 1 cup (100g) sweetened shredded coconut (toasted, for flavor and texture)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream, whipped to soft peaks
• For the Toasted Meringue:
  • 4 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar (stabilizes the meringue)
  • 1/2 teaspoon vanilla extract

Ingredient Tips: I always recommend using fresh eggs at room temperature for the meringue to whip up perfectly. If you want a gluten-free crust, almond flour mixed with coconut flour can be a good swap, though it will change the texture slightly. Also, toasting the shredded coconut before mixing it in adds a wonderful nutty flavor—don’t skip that step if you can help it!

Equipment Needed

• 9-inch pie dish: Glass or ceramic works best for even heat distribution.
• Mixing bowls: Several sizes, preferably glass or stainless steel for whipping egg whites.
• Whisk and electric mixer: A stand mixer or hand mixer makes beating the meringue much easier and faster.
• Measuring cups and spoons: Accuracy matters here for perfect texture.
• Small saucepan: For cooking the coconut cream filling gently.
• Rubber spatula: For folding in whipped cream and meringue without deflating.
• Culinary torch: This is ideal for toasting the meringue safely and evenly. If you don’t have one, a broiler can work but watch closely.

Alternatives: If you don’t have a culinary torch, place the pie under a preheated broiler for 1-2 minutes, but keep a close eye—it can go from golden to burnt quickly. For whipping, if you don’t have an electric mixer, a balloon whisk works, but be prepared for a workout! I’ve also found that chilling your mixing bowls helps the meringue hold its structure better.

Preparation Method

1. Prepare the crust: In a large bowl, mix the flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it! Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
2. Blind bake the crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit your 9-inch pie dish. Press it in gently and prick the bottom with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, bake another 10 minutes or until golden. Cool completely.
3. Toast the shredded coconut: Spread shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, stirring halfway through. Watch closely to prevent burning. Set aside to cool.
4. Make the coconut cream filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add the coconut milk and whole milk, whisking until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just starts to bubble (about 5-7 minutes). Temper the egg yolks by slowly adding a few spoonfuls of the hot mixture to them while whisking, then pour back into the saucepan. Cook for another 2 minutes, stirring constantly. Remove from heat and stir in toasted coconut and vanilla extract. Let cool slightly, then fold in the whipped heavy cream gently. Pour filling into the cooled crust. Chill in the fridge for at least 2 hours.
5. Prepare the meringue: In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks form and sugar is dissolved (check by rubbing a bit between your fingers). Beat in vanilla extract.
6. Top and toast the meringue: Spoon or pipe the meringue over the chilled coconut filling, making sure to seal the edges to the crust to prevent shrinking. Using a culinary torch, carefully toast the meringue until golden brown in spots, about 1-2 minutes. If using a broiler, place the pie on the top rack and watch constantly to avoid burning.
7. Chill and serve: Refrigerate the pie for another 30 minutes before slicing. This helps the meringue set a bit more. Serve chilled or at room temperature.

Pro Tips: When folding the whipped cream into the filling, do it gently to keep the texture light. Also, don’t rush cooling the pie before adding meringue; warm filling will cause the meringue to weep. If your meringue starts to weep, it’s often due to not sealing the edges properly or overbeating the egg whites.

Cooking Tips & Techniques

Getting the perfect creamy coconut cream pie with toasted meringue can feel intimidating, but I’ve learned a few tricks along the way that make it easier. For starters, patience is key. Give your crust enough time to chill and bake properly—rushing this step can lead to soggy bottoms, and nobody wants that.

When making the coconut filling, constant stirring while cooking is a lifesaver. It keeps the cornstarch from clumping and prevents the custard from scorching on the bottom. Also, tempering the egg yolks is a non-negotiable step; it stops them from scrambling in the hot mixture and keeps the texture smooth.

Now, about the meringue—clean, dry equipment is essential. Any grease or moisture can prevent the egg whites from whipping up properly. Using cream of tartar helps stabilize the peaks, so don’t skip it. I once tried making meringue without it, and let’s just say, it was more of a sad froth than a fluffy topping.

Toasting the meringue is where the magic happens. If you’re using a torch, keep the flame moving and don’t get too close to avoid burning. Broiling works, but stay alert—those few seconds can make or break the finish. Finally, seal your meringue edges to the crust to prevent shrinkage and weeping—trust me, it makes a big difference.

Variations & Adaptations

This creamy coconut cream pie with toasted meringue is flexible, so you can tailor it to your preferences or dietary needs.

• Vegan Version: Use coconut cream instead of dairy heavy cream, substitute egg yolks and whites with aquafaba (chickpea water) for meringue, and opt for a vegan pie crust recipe. The texture will be slightly different but still delicious.
• Low-Sugar Option: Swap granulated sugar for a natural sweetener like erythritol or monk fruit. Adjust sweetness to taste, especially in the meringue where sugar stabilizes the peaks.
• Flavor Twists: Add a tablespoon of rum or coconut rum to the filling for an adult-friendly kick. Or sprinkle toasted macadamia nuts on top of the meringue for extra crunch.
• Crust Alternatives: Use a graham cracker crust for a quicker prep and a slightly different flavor profile.
• Personal Variation: Once, I mixed in some finely chopped pineapple into the filling for a tropical vibe. It was unexpected but really tasty!

Serving & Storage Suggestions

Serve this creamy coconut cream pie chilled for the best texture contrast between the cool filling and toasted meringue. Slice with a sharp knife dipped in hot water for clean edges. It pairs beautifully with a cup of strong coffee or a light, fruity white wine.

Leftovers can be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3 days. While the meringue’s toasted top might soften over time, the pie remains delicious. Avoid freezing as the meringue texture changes unfavorably.

When reheating, it’s best to let slices come to room temperature for 15-20 minutes rather than microwaving, which can cause the meringue to weep. Over time, the flavors meld even deeper, making the pie a perfect make-ahead dessert.

Nutritional Information & Benefits

This creamy coconut cream pie with toasted meringue is indulgent but made with wholesome ingredients. Per serving (1/8 of pie), it contains approximately:

Calories	320
Fat	22g (mostly from coconut milk and butter)
Carbohydrates	28g
Protein	4g

The coconut milk provides medium-chain triglycerides (MCTs) that may support energy levels, while the egg yolks add protein and essential nutrients. This dessert is naturally gluten-containing but can be adapted for gluten-free diets with alternative crusts. The meringue is egg-based, so not suitable for egg allergies unless substituted.

From a wellness perspective, this pie offers a treat without overly processed ingredients, and with some mindful portioning, it fits nicely into a balanced diet. Plus, it’s a lovely way to enjoy coconut’s tropical goodness.

Conclusion

Honestly, making this creamy coconut cream pie with toasted meringue is like giving yourself a mini tropical getaway right at home. It’s the kind of dessert that you’ll want to share but also keep a secret slice for yourself (I won’t tell!). The layers of flaky crust, luscious coconut filling, and that perfectly toasted meringue topping come together in a way that feels both special and comforting.

Feel free to play with the variations to suit your taste or dietary needs—this recipe welcomes your creativity. I love how forgiving it is, and how it brings a little sunshine to any table. If you give this pie a try, drop a comment below and share your experience or your own twist on it. Don’t forget to share it with friends who need a sweet treat in their lives!

Remember, cooking is about joy and discovery, and this pie is a delicious way to celebrate both. Happy baking!

FAQs

Can I make this pie ahead of time?

Yes! You can prepare the crust and coconut filling a day ahead and chill them. Add and toast the meringue just before serving for the best texture and appearance.

What if I don’t have a culinary torch for the meringue?

You can use your oven’s broiler to toast the meringue. Place the pie on the top rack and watch it closely, as it can brown quickly—usually 1-2 minutes.

How do I prevent the meringue from weeping or shrinking?

Make sure to seal the meringue edges well against the crust so air doesn’t get underneath. Also, avoid adding meringue on warm filling, and don’t overbeat the egg whites.

Can I freeze this pie?

It’s best not to freeze this pie because the meringue texture changes and may become watery when thawed. Store leftovers in the fridge instead.

Is there a dairy-free way to make this pie?

Yes! Use full-fat coconut milk for the filling and coconut cream whipped as a substitute for heavy cream. For the meringue, aquafaba (chickpea water) can replace egg whites, though it behaves a bit differently.

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