If you love old-fashioned desserts that never go out of style, then this Coconut Meringue Pie is sure to earn a permanent spot in your recipe collection. With its creamy, sweet coconut filling tucked inside a flaky homemade crust and topped with a billowy cloud of golden egg white meringue, this pie is pure indulgence in every bite. Whether you’re planning an Easter dinner, a Thanksgiving feast, a Christmas gathering, or just craving something special after dinner, this classic dessert adds just the right touch of nostalgia and irresistible flavor to any menu.
Coconut Meringue Pie is one of my personal all-time favorite desserts, and I find it almost impossible to resist. This combination of rich, sweet coconut and the fluffy meringue just works beautifully together.
This scrumptious dessert is perfect any time of year. I most often associate it with spring and Easter, but it goes just as well on a Thanksgiving or Christmas table. When I was young, we always seemed to have an abundance of coconut treats around Easter. There were coconut cakes, chocolate-covered coconut eggs, coconut macaroons, and there was always this pie.
The crust, filling, and meringue do need some attention to detail and a little finesse, but don’t worry! I’ll guide you through each step of the process so that you get delicious results.
— This post was originally published on April 22, 2011. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop & Oven
Total Time: 30 Minutes
Servings: 8
Primary Ingredient(s): Pie crust, milk, sugar, eggs, sweetened coconut
Skill Level: Intermediate
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This is absolutely the best coconut meringue pie recipe I have ever made. It is so creamy and delicious and reminds me of the pies my grandmothers used to make.“
— Darcy
What You’ll Like About This Recipe
- It’s a classic, timeless dessert that has been around for generations and never goes out of style.
- The combination of butter crust, coconut filling, and meringue makes for a perfectly sweet and creamy dessert to satisfy any sweet tooth.
- It uses simple ingredients that you may already have in your kitchen.
Tools You’ll Use
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- 9″ Pie Plate.
- Double Boiler (or a heatproof bowl set over a pot of simmering water).
- Electric Mixer.
- Mixing Bowls.
- Measuring Cups and Spoons.
- Rubber Spatula or Wooden Spoon.
Ingredient Notes
- Pie Crust — You can use a purchased pie crust (Pillsbury’s pie crusts are great!) or make your own from scratch. If making your own, use a recipe that makes a 9-inch pie crust.
- Shredded Coconut — I use only sweetened shredded coconut in this recipe. Baker’s Angel Flake gives a very familiar and pronounced coconut flavor to the filling.
- Cornstarch — Used to thicken the filling.
- Cream of Tartar — Stabilizes the egg whites and helps them hold their shape.
- Sugar– – White, granulated sugar.
- Milk — I recommend whole milk for this recipe. The higher fat content is needed to create a rich custard base.
- Vanilla Extract — Use pure vanilla extract for the best flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Classic Coconut Meringue Pie
- Fit the crust into a 9-inch pie plate and cook it according to the package instructions. Allow the crust to cool completely before going ahead with the recipe.
- Separate the eggs into two bowls. Lightly beat the yolks. Set both yolks and whites aside.
- Combine sugar, cornstarch, and salt in the top of a double boiler.
- Add about 2 inches of water to the bottom of a double boiler and bring it to a steady medium boil. Add the milk gradually into the sugar and cornstarch mixture and cook over boiling water, stirring constantly until thickened (about 10 minutes).
- Quickly add about ¼ of the hot mixture to the slightly beaten egg yolks, stirring constantly.
- Immediately stir the tempered egg yolks into the hot mixture in the top of the double boiler and continue cooking for 5 minutes, stirring constantly.
- Remove the pan from the heat. Add the butter, vanilla, and coconut. Stir together until well combined.
- Pour the hot mixture into the cooled pie shell. Set this aside while preparing the meringue.
Pro Tip
You probably noticed from the photo above that I’m not the best with pie crust. The fact is, I don’t like working with it, and it feels the same about me. If you have trouble shaping a perfect crust, don’t worry!! Once you spread the meringue on top and finish the pie, it’s going to look gorgeous! And if it doesn’t? It’s still going to taste fabulous.
- Preheat the oven to 350 degrees.
- In a medium bowl, beat the egg whites and cream of tartar on medium-high speed of an electric mixer until they look foamy but have not yet started to form peaks.
- Gradually add the sugar and vanilla. Continue beating until the meringue holds a semi-stiff peak.
- Spread the meringue over the warm pie filling, being careful to seal the meringue to the edges of the crust.
- Place in the oven and bake for about 10 minutes or until the meringue is golden brown.
- Remove the pie from the oven and allow it to cool completely before serving. Refrigerate the cooled pie for several hours before serving.
Recipe Tips
- Stir the filling constantly: The coconut custard thickens quickly, so keep it moving and don’t step away from the stove during this step.
- Whip the meringue to stiff peaks: This is key for getting a nicely shaped meringue. The peaks should stand up straight when you lift the beater. If they slump or slide, keep whipping.
- Add sugar at the right time: When making the meringue, beat the egg whites until they are foamy but not yet forming peaks before starting to gradually add the sugar.
- Spread meringue while the filling is still hot: This helps seal the meringue to the filling and prevents weeping. Be sure to place the meringue so it touches the inside edges of the crust, which will help seal it and stop it from pulling away.
- Bake the meringue evenly: Bake until the peaks turn a beautiful golden brown. Keep an eye on it because this happens quickly.
- Allow enough cooling time: Be sure to allow sufficient time for cooling and refrigerating the pie before serving. This step allows the filling to set up and give you neater cuts.
Recipe Variations
- Pineapple Coconut Meringue Pie – Add 1 cup of crushed pineapple (well-drained) to the filling. Top with meringue and bake as directed.
- Almond Coconut Meringue Pie – Add 1/2 cup of ground almonds to the filling for a nutty flavor. Top with meringue and bake. Garnish individual portions with toasted shredded coconut and toasted sliced almonds.
Make Ahead Tips
- The pie crust can be baked one day ahead and stored in a closed container at room temperature until needed.
- The meringue should be whipped and added just before baking. It does not hold up well if made ahead.
Storing the Leftovers
Leftovers may be stored in an airtight container in the fridge for up to 3 days.
You can also freeze individual slices of this pie for up to 3 months. The best part? There’s no need to reheat leftover pie! Simply allow it to come back up to room temperature before digging in!
Serving Suggestions
Coconut Meringue Pie is a delicious ending to almost any meal. I enjoy serving it with fried chicken, green beans, and potato salad. It’s also great as the finale to a casual dinner with pulled pork sandwiches and coleslaw.
Questions About Coconut Meringue Pie
Coconut cream pie has a much smoother, creamier filling and is topped with whipped cream. Coconut meringue pie has a much more coconut-forward texture and flavor and is, obviously, topped with a cooked meringue.
Cream of tartar stabilizes the beaten egg whites and prevents the meringue from deflating during baking. I actually find it to be an optional ingredient but many cooks do include it.
I guess you could, but it will be a different dessert. A flaky pastry crust is a great complement to the creamy coconut filling and meringue. Graham cracker crusts tend to feel too sweet and don’t give you the same contrasting texture.
Use room temperature egg whites, make sure your mixing bowl is clean and dry, and keep whipping until stiff peaks form. If you want a really showy meringue, add one additional egg white.
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Coconut Meringue Pie
Ingredients
- 1 pie crust for 9-inch pie
- 4 egg yolks
- 1 cup sugar
- 4 ½ tablespoons cornstarch
- ¼ teaspoon salt
- 2 ⅔ cups milk
- 4 tablespoons butter
- 1 teaspoon vanilla
- 1 cup sweetened shredded coconut
- 4 egg whites
- ½ teaspoon cream of tartar
- ½ cup sugar
- ½ teaspoon vanilla
Instructions
- Fit the crust into a 9-inch pie plate and cook according to the package instructions. Allow it to cool completely before proceeding with the recipe.1 pie crust
- Separate the eggs into two bowls. Lightly beat the yolks. Set both yolks and whites aside.4 egg yolks
- Combine sugar, cornstarch and salt in the top of a double boiler.1 cup sugar, 4 ½ tablespoons cornstarch, ¼ teaspoon salt
- Bring the water in the bottom of the double boiler to a steady medium boil. Add the milk gradually into the sugar and cornstarch mixture and cook over boiling water stirring constantly until thickened (about 10 minutes).2 ⅔ cups milk
- Quickly add about ¼ of the hot mixture to the slightly beaten egg yolks stirring constantly.
- Immediately stir the tempered egg yolks into the hot mixture in the top of the double boiler and continue cooking for 5 minutes, stirring constantly.
- Remove the pan from the heat. Add the butter, vanilla and coconut. Stir together until well combined.4 tablespoons butter, 1 teaspoon vanilla, 1 cup sweetened shredded coconut
- Pour the hot mixture into the cooled pie shell. Set aside while preparing the meringue.
- Preheat the oven to 350 degrees.
- In a medium bowl, beat the egg whites and cream of tartar on medium high speed of an electric mixer until they look foamy but have not yet started to form peaks.4 egg whites, ½ teaspoon cream of tartar
- Gradually add the sugar and vanilla. Continue beating until the meringue holds a semi-stiff peak.½ cup sugar, ½ teaspoon vanilla
- Spread the meringue over the warm pie filling being careful to seal the meringue to the edges of the crust.
- Place in the oven and bake for 10 minutes or until the meringue is golden brown.
- Cool completely before serving
- Remove from the oven and allow the pie to cool completely. Refrigerate the cooled pie for several hours before serving.
Notes
- When making the meringue, beat the egg whites until they are foamy but not yet forming peaks before gradually adding the sugar.
- Allow sufficient time for cooling and refrigerating the pie before serving. This step allows the filling to set up and yields neater cut portions.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
This is absolutely the best coconut meringue pie recipes I have ever made. It is so creamy and delicious and reminds me of the pies my grandmothers used to make. This is my go to pie recipe.
I’m so glad you like the recipe, Darcy! I’ve been making this one for years and it’s still a favorite.
I just made this recipe for my Mom for Mother’s Day. It is her absolute most favorite pie in the world! It was a fantastic pie. When I cut her a piece the filling just spilled out all over the pie pan! :-( I am gonna make her another one…any suggestions? I cooked the ingredients for well over 20 minutes and it did not really thicken so I kept adding cornstarch…but I guess it still wasn’t enough. You expert bakers all feel free to chime in. I’ve made a coconut merignue twice and the first time my meringue was a complete fail…now the filling. Helpful comments all welcome! Thanks all!!!!
Oh wow, Sara, I’m so sorry you had a problem with the recipe! This is one that I’ve made several times and I’ve not had a problem with a runny filling. You do have to cook the custard until it is good and thick. I don’t think adding cornstarch is the solution. Sounds like maybe you didn’t have enough heat to thicken the filling properly. Was the water in the bottom of your double boiler at a good, steady slow boil for the whole cooking time? You do also have to be sure to let it cool completely. I would even refrigerate it overnight if the house is very warm.
I did have it at a slow boil. However, I didn’t refrigerate it first because I read previously that the warm filling cooks the bottom of the meringue! Well, I konw it is something I’ve done and certainly not your recipe so I will do it your proven effective way! Thanks for a quick response.
No, I didn’t mean to refrigerate it before putting the meringue on. I just meant to refrigerate the completed, cooked pie before serving. And although the filling does thicken up a little when it’s cool, you do have to be sure to get it quite thick while cooking.
So mine took ages to thicken too (more than 30min) but I kept at it. I had been tempted to stop earlier not knowing exactly how thick it was supposed to be before egg yolks had to be introduced but thanks to this comment I went looking at other recipes that had pictures of how thick it was meant to be so I kept at it!
You’ve got my number with this delicious pie, Lana. We’re coconut fanatics at my house, and oh this would go down oh SO well!
Oh man this looks delicious! I love pretty much anything that has coconut in it :)
Had no plans for Easter this year. My nephew Billy called and invited me and Polly to Easter dinner, hooray!!! Wish we could have had some of this mouth watering coconut pie. Looks delicious. Hope your week-end was restful.
Happy Easter Lana! I am with you this Easter. No plans, no meals. It’s weird, but will be a day to catch up. Enjoy your day!
Looks wonderful Lana. I’m having the same sort of weekend, my oldest daughter is out of town with the choir she leads singing at a different church and the youngest? Well, she’s in that space where she wants to spend the day with friends in the mountains. I’ve been invited to neighbors for dinner and I’m OK with not having to work all weekend preparing a feast.
I love coconut too and your pie looks wonderful. What time is dessert? :)
I cannot think of a much better pie for Easter, this and lemon are two of my favorite spring type pies that say ‘welcome summer’… around here anyway, it feels like the beginning of summer… Hope you and Beepop have a wonderful weekend, enjoy it and blessings to you both
Easter blessings to you, too, Drick.
What an awesome coconut pie, Lana. Coconut is such a wonderful, godsend ingredient!
love coconut ANYTHING Lana – including this pie!!
Me, too, Debra. Coconut is just about my favorite flavor. My favorite coconut candy is those little old-fashioned caramel-y coconut haystacks. Hard to find them these days.
This one is calling my name. Omg yum
It’s a pretty decadent pie. I serve really small wedges of it because it’s quite rich but worth a little splurge.
This reminds me so much of Nanny….she made coconut cream pie often (she made a lot of pie!) and I loved it so much!
It’s definitely an old-fashioned recipe. I’m sure my grandmothers and great-grandmothers all made a very similar one.
What a pretty pie, Lana! It must be a little bittersweet to have the weekend to yourselves, but I hope you enjoy some relaxation time.
Thanks, Dara. It might be nice to just rest for a couple of days :-)
Your pie is beautiful! I just took Lemon Coconut Macaroons out of the oven! I’ll only have two this year too, my oldest is on vacation. I’m throwing a ham steak and some pineapple on the grill! I think that will be fun! Happy Easter Weekend Lana:@)
Those lemon coconut macaroons sound great! I’d like to try them.
I don’t have any thing planned for Easter yet either–except of course dessert, that’s always first. ;)
So you have the most important part figured out!
Helpful hint — when you buy the rolled pre-made refrigerated pie crusts, you can use the rolling pin to stretch them out a bit to fit your favorite dish.
Happy Easter.
Miss P
Yes, but me and pie crust are not good friends. Even rolling it out…I don’t know.