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Creamy Coconut Cream Pie Recipe with Toasted Meringue

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A luscious coconut cream pie topped with a fluffy toasted meringue, featuring a buttery flaky crust and a rich, velvety coconut filling. Perfect for gatherings or a sweet homemade treat.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (240ml) coconut milk (full-fat)
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, room temperature
  • 1 cup (100g) sweetened shredded coconut, toasted
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream, whipped to soft peaks
  • 4 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the crust: In a large bowl, mix the flour and salt. Add the cold, cubed butter and cut it into the flour until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press in gently and prick the bottom with a fork. 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. Set aside to cool.
  4. Make the coconut cream filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add coconut milk and whole milk, whisking until smooth. Cook over medium heat, stirring constantly, until thickened and just bubbling (5-7 minutes). Temper egg yolks by slowly adding hot mixture while whisking, then return to saucepan. Cook 2 more minutes, stirring constantly. Remove from heat, stir in toasted coconut and vanilla extract. Let cool slightly, then fold in whipped heavy cream…
  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, one tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks form and sugar dissolves. Beat in vanilla extract.
  6. Top and toast the meringue: Spoon or pipe meringue over chilled filling, sealing edges to crust. Using a culinary torch, toast meringue until golden brown in spots (1-2 minutes). Alternatively, broil on top rack watching closely.
  7. Chill and serve: Refrigerate pie for another 30 minutes before slicing. Serve chilled or at room temperature.

Notes

Use fresh eggs at room temperature for best meringue results. Seal meringue edges to crust to prevent shrinking and weeping. Toast shredded coconut before adding to filling for enhanced flavor. If no culinary torch, use broiler but watch closely. Chill pie before adding meringue to avoid weeping.

Nutrition

Keywords: coconut cream pie, toasted meringue, creamy pie, coconut dessert, homemade pie, easy dessert, tropical pie

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