Introduction
Few desserts capture the essence of tropical indulgence quite like Coconut Meringue Pie. This classic treat features a creamy coconut custard filling nestled in a flaky crust, all crowned with a billowy, golden-brown meringue that melts in your mouth. Whether served at a summer gathering or as a comforting finale to a family dinner, this pie balances rich coconut flavor with the airy lightness of Italian meringue.
What sets this recipe apart is its two-texture marvel: the luscious, velvety filling (thickened with cornstarch and enriched with egg yolks) contrasts beautifully with the cloud-like meringue (stabilized with cream of tartar). Toasted coconut flakes add a satisfying crunch, while a hint of coconut extract deepens the flavor. Best of all, you can use a store-bought crust for convenience or opt for homemade for that extra-special touch.
Ingredients
For the Coconut Filling:
- 1 ½ cups (300g) granulated sugar, divided
- ⅓ cup (40g) cornstarch
- ¼ tsp salt
- 3 cups (710ml) whole milk
- 4 large egg yolks (reserve whites for meringue)
- 2 tbsp (28g) unsalted butter
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional, for intensified flavor)
- 1 ½ cups (120g) sweetened coconut flakes, toasted
For the Italian Meringue:
- 4 large egg whites, room temperature
- ¼ tsp cream of tartar
- ¾ cup (150g) granulated sugar
- ¼ cup (60ml) water
For Assembly:
- 1 9-inch pie crust, baked and cooled
Instructions
Step 1: Prepare the Coconut Filling
- Toast the coconut flakes in a dry skillet over medium heat until golden (3–5 minutes). Set aside.
- In a saucepan, whisk 1 cup (200g) sugar, cornstarch, and salt. Gradually stir in milk.
- Cook over medium heat, whisking constantly, until thickened (8–10 minutes).
- In a bowl, temper the egg yolks by slowly adding ½ cup of the hot milk mixture while whisking. Pour back into the saucepan.
- Cook 2 more minutes until bubbly. Remove from heat; stir in butter, vanilla, coconut extract, and 1 cup toasted coconut.
- Pour into the baked pie crust and press plastic wrap onto the surface to prevent a skin. Chill for 1 hour.
Step 2: Make the Italian Meringue
- In a spotlessly clean bowl, beat egg whites and cream of tartar until soft peaks form.
- In a small pot, combine ¾ cup (150g) sugar and water. Bring to 240°F (115°C) on a candy thermometer.
- With the mixer running, slowly drizzle the hot syrup into the egg whites. Whip until stiff, glossy peaks form (5–7 minutes).
Step 3: Assemble and Bake
- Preheat the oven to 350°F (175°C).
- Pile the meringue over the chilled filling, sealing to the edges. Swirl with a spoon.
- Sprinkle with remaining toasted coconut. Bake for 10–12 minutes until golden.
- Cool completely (4+ hours) before slicing to prevent weeping.
Tips for Success
- Crust Guard: Prevent over-browning by covering the crust edges with foil during meringue baking.
- Meringue Stability: Ensure no yolk contaminates the whites, and use room-temperature eggs for maximum volume.
- Toasting Trick: Toast extra coconut for garnish—it adds depth and visual appeal.
- Storage: Keep refrigerated for up to 3 days (meringue may soften over time).
Why This Pie Shines
✨ Textural Harmony: Silky filling meets crisp coconut and airy meringue.
✨ Flavor Depth: Toasted coconut and extracts elevate beyond basic custard.
✨ Showstopper Appeal: The towering meringue guarantees compliments.
✨ Make-Ahead Friendly: Prepare the filling a day ahead; add meringue before serving.
Conclusion
This Coconut Meringue Pie is a celebration of contrasts—creamy and crisp, sweet and slightly salty, rich yet ethereal. It’s a dessert that feels both nostalgic and special, perfect for holidays, potlucks, or anytime you crave a taste of the tropics.
Whip up this masterpiece and watch it disappear—one sublime slice at a time!
Serving Suggestion: Accompany with a drizzle of caramel or a scoop of vanilla bean ice cream.