My favorite coconut meringue pie really is a slice of tropical paradise: full-fat coconut milk and shredded coconut cooked into a cornstarch-thick custard, poured into a pre-baked nut crust, and crowned with meringue. The nut crust plays beautifully against all that creamy sweetness. It is a project pie, and worth every prep minute.
A Slice of Tropical Paradise: My Favorite Coconut Meringue Pie
Get ready to fall in love with a dessert that’s pure sunshine on a plate! This isn’t your average cream pie. We’re taking the classic, beloved meringue pie and giving it a dreamy, tropical makeover. Imagine a velvety, rich coconut custard nestled in a crisp, nutty crust, all crowned with a billowy, toasted meringue that’s as light as a cloud. It’s a stunning dessert that strikes the perfect balance between creamy, sweet, and light. If you’re a fan of coconut, this pie is an absolute must-try. And for those who like to experiment, I’ve even included a simple variation to turn this into a vibrant fruit meringue pie using almost any fruit you can imagine!
Ingredients
• For the Crust
• 1 pre-baked 9- or 10-inch Nut Piecrust, preferably made with macadamia nuts or coconutFor the Coconut Filling
• 1 3/4 cups / 420 ml full-fat coconut milk
• 2 cups / 200 g (7.1 oz) finely grated or shredded coconut, divided
• 1 cup / 200 g (7.1 oz) granulated sugar
• 1/3 cup / 40 g (1.41 oz) cornstarch
• 1/4 cup / 60 ml water
• 4 large egg yolks
• 2 tablespoons / 28 g (0.99 oz) butter, softened
• Pinch of saltFor the Meringue Topping
• 4 large egg whites
• 1/4 cup / 30 g (1.06 oz) confectioners’ sugar
• Pinch of salt
Instructions
1. Prepare your workspace. Ensure your 9- or 10-inch Nut Piecrust is fully baked and cooling on a wire rack. Keep the oven preheated to 350°F / 175°C.2. Create the coconut base. In a blender, combine the coconut milk and 1 3/4 cups (960 ml) of the shredded coconut. Blend until as smooth as possible, adding a splash of water (up to 1/4 cup / 960 ml) if needed to get the blades moving. Pour this mixture into a medium saucepan, add the sugar and a pinch of salt, and place over medium heat. Cook, stirring often, until the mixture is smooth and begins to thicken, about 10-15 minutes.3. Temper the eggs and thicken the filling. In a separate bowl, whisk the cornstarch with 1/4 cup (960 ml) of water until no lumps remain. Whisk in the 4 egg yolks. Once the coconut mixture in the saucepan is thick, carefully scoop about 1/2 cup (480 ml) of the hot liquid into the egg yolk bowl, whisking constantly to temper the eggs. Immediately pour the tempered egg mixture back into the saucepan. Bring to a boil, whisking constantly, and let it boil for about 30-60 seconds until very thick. Remove from heat and stir in the softened butter until melted and combined. Let the filling cool slightly.4. Whip the meringue. In a clean, dry bowl using an electric mixer, beat the 4 egg whites with a pinch of salt until they become foamy and opaque. Continue beating on high speed while gradually adding the confectioners’ sugar, one spoonful at a time. Beat until the meringue is glossy and forms medium-stiff peaks (when you lift the beater, the peak should hold its shape but the very tip might curl over).5. Assemble and bake. Pour the slightly cooled coconut filling into your pre-baked pie crust. Spoon the meringue over the top, spreading it carefully to touch the edges of the crust all the way around. Use the back of a spoon to create decorative swirls and peaks. Sprinkle the remaining 1/4 cup (960 ml) of shredded coconut over the meringue.6. Final bake and chill. Bake for 10 to 15 minutes, or until the meringue is a beautiful golden brown. Remove from the oven and let the pie cool completely on a wire rack. Once cool, refrigerate for at least 2-3 hours, or until the filling is fully set. Serve chilled.
Nutritional Information
• Recipe Facts
• MAKES: 6 to 8 servings
• PREP & COOK TIME: About 1 hour
• CHILLING TIME: At least 2 hours
Pro Tips
• for a Perfect Pie
• For an extra-flavorful crust, lightly toast the nuts and/or coconut for your Nut Piecrust before processing. This brings out a deeper, richer flavor that perfectly complements the creamy filling.
• The secret to a stable, voluminous meringue is a completely grease-free environment. Make sure your mixing bowl and beaters are impeccably clean, and be careful not to get any egg yolk in with the whites when separating them.
• To prevent the meringue from shrinking away from the crust as it cools, make sure to spread it so that it touches and seals against the inner edge of the pie crust all the way around.
• Don’t be afraid to try the fruit variation! For a vibrant twist, replace the coconut milk and shredded coconut with 2 cups (480 ml) of a thick fruit purée like apricot, passion fruit, or mango. Proceed with the recipe as written for a tangy, fruity meringue pie.
FAQ
Q: Can I make this coconut meringue pie vegan
A: This specific recipe relies heavily on eggs for the custard and meringue. To adapt it to be vegan, you would need to use a vegan butter alternative and find substitutes for both the egg yolks in the filling and the egg whites for the meringue. A popular vegan meringue substitute is aquafaba (the liquid from a can of chickpeas), but the technique and results will vary.
Q: How do I make this pie gluten-free
A: Great news! The filling and meringue are naturally gluten-free. To make the entire pie gluten-free, simply ensure you use a certified gluten-free pie crust. The suggested nut piecrust is an excellent choice, as it can be easily made without any gluten-containing flours.
Q: How should I store leftover coconut meringue pie
A: Meringue pies are best enjoyed within a day of being made. To store leftovers, cover the pie loosely (a tall container is best to avoid touching the meringue) and refrigerate for up to 2 days. Note that the meringue may begin to ‘weep’ (release liquid) and the crust may soften over time.
Q: Is there a substitute for full-fat coconut milk
A: For the richest and creamiest custard that sets properly, full-fat canned coconut milk is essential. Using light coconut milk or a coconut milk beverage from a carton will result in a much thinner filling that lacks the decadent texture and flavor this recipe is known for.
More Recipes You’ll Love
- Vegan Lemon Sesame Cookies with Tofu
- Vibrant Blueberry Mince Tart and Pie Filling
- Vegetarian Tamale Pie with Cheesy Cornmeal Crust
A Slice of Tropical Paradise: My Favorite Coconut Meringue Pie
Ingredients
Method
- Prepare your workspace. Ensure your 9- or 10-inch Nut Piecrust is fully baked and cooling on a wire rack.
- Keep the oven preheated to 350°F / 175°C. 2. Create the coconut base.
- In a blender, combine the coconut milk and 1 3/4 cups (960 ml) of the shredded coconut.
- Blend until as smooth as possible, adding a splash of water (up to 1/4 cup / 960 ml) if needed to get the blades moving.
- Pour this mixture into a medium saucepan, add the sugar and a pinch of salt, and place over medium heat.
- Cook, stirring often, until the mixture is smooth and begins to thicken, about 10-15 minutes. 3. Temper the eggs and thicken the filling.
- In a separate bowl, whisk the cornstarch with 1/4 cup (960 ml) of water until no lumps remain.
- Whisk in the 4 egg yolks.
- Once the coconut mixture in the saucepan is thick, carefully scoop about 1/2 cup (480 ml) of the hot liquid into the egg yolk bowl, whisking constantly to temper the eggs. Immediately pour the tempered egg mixture back into the saucepan.
- Bring to a boil, whisking constantly, and let it boil for about 30-60 seconds until very thick.
- Remove from heat and stir in the softened butter until melted and combined.
- Let the filling cool slightly. 4. Whip the meringue.
- In a clean, dry bowl using an electric mixer, beat the 4 egg whites with a pinch of salt until they become foamy and opaque.
- Continue beating on high speed while gradually adding the confectioners' sugar, one spoonful at a time.
- Beat until the meringue is glossy and forms medium-stiff peaks (when you lift the beater, the peak should hold its shape but the very tip might curl over). 5. Assemble and bake.
- Pour the slightly cooled coconut filling into your pre-baked pie crust. Spoon the meringue over the top, spreading it carefully to touch the edges of the crust all the way around. Use the back of a spoon to create decorative swirls and peaks.
- Sprinkle the remaining 1/4 cup (960 ml) of shredded coconut over the meringue. 6. Final bake and chill.
- Bake for 10 to 15 minutes, or until the meringue is a beautiful golden brown.
- Remove from the oven and let the pie cool completely on a wire rack.
- Once cool, refrigerate for at least 2-3 hours, or until the filling is fully set.
- Serve chilled.
- Don't be afraid to try the fruit variation! For a vibrant twist, replace the coconut milk and shredded coconut with 2 cups (480 ml) of a thick fruit purée like apricot, passion fruit, or mango. Proceed with the recipe as written for a tangy, fruity meringue pie.
