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Creamy Coconut Cream Pie Recipe with Toasted Coconut Meringue Topping

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A rich and creamy coconut cream pie topped with a toasted coconut meringue that offers a tropical twist and a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (store-bought or homemade)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk (shake well before opening)
  • 3 large egg yolks, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (40 g) sweetened shredded coconut (to mix in and toast)
  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (40 g) sweetened shredded coconut (for toasting and folding into meringue)

Instructions

  1. Preheat your oven to 350°F (175°C). Place your pie crust in the pie dish and prick the bottom with a fork. Blind bake for 10-12 minutes until lightly golden. Let it cool completely.
  2. Toast 1/2 cup of shredded coconut on a baking sheet for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Set aside half for the filling and half for the meringue topping.
  3. In a medium saucepan, combine coconut milk, sugar, cornstarch, and salt. Whisk over medium heat until smooth, then cook, stirring constantly, until the mixture thickens and starts to bubble (about 5-7 minutes).
  4. In a small bowl, whisk egg yolks. Slowly add about 1/2 cup of the hot coconut mixture into the yolks, whisking constantly to prevent scrambling.
  5. Return the yolk mixture to the saucepan. Cook for another 2-3 minutes, stirring until very thick. Remove from heat and stir in vanilla extract and half of the toasted coconut. Pour the filling into the cooled crust, smoothing the top. Let cool for 30 minutes.
  6. In a clean bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar while whipping until stiff, glossy peaks form. Fold in the remaining toasted coconut gently.
  7. Spread the meringue evenly over the coconut filling, sealing the edges to prevent shrinking during baking.
  8. Bake the pie at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly browned and toasted.
  9. Let the pie cool to room temperature, then refrigerate for at least 3 hours or overnight to allow the filling to set fully.
  10. Slice with a sharp knife warmed under hot water for cleaner cuts and serve.

Notes

Use full-fat coconut milk for best creaminess. Temper egg yolks slowly to avoid scrambling. Blind bake crust to prevent sogginess. Whip egg whites in a clean, grease-free bowl. Add sugar gradually to meringue for stability. Seal meringue edges to prevent shrinking. Toast coconut carefully to avoid burning. For vegan version, use aquafaba and vegan crust.

Nutrition

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

Find it online: https://eliplate.com/creamy-coconut-cream-pie-recipe-with-toasted-coconut-meringue-topping-easy-steps/