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Creamy Coconut Cream Pie Recipe Easy Toasted Meringue Delight

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A luscious tropical coconut cream pie crowned with fluffy toasted meringue, perfect for any occasion and easy to make in under 90 minutes.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 1/2 cups (360 ml) whole milk (or coconut milk for extra coconut flavor)
  • 1 1/2 cups (360 ml) heavy cream
  • 3/4 cup (150 g) granulated sugar
  • 4 large egg yolks, room temperature
  • 1/3 cup (40 g) cornstarch
  • 1 cup (80 g) sweetened shredded coconut, toasted
  • 2 teaspoons pure vanilla extract (or vanilla bean paste)
  • Pinch of salt
  • 4 large egg whites, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together flour and salt. Cut in cold, cubed butter until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough just comes together. Form dough into a disk, wrap in plastic, and chill at least 30 minutes.
  2. Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer, trim edges, and prick bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and paper, bake another 10-15 minutes until golden and cooked through. Let cool.
  3. Toast the Coconut: While crust bakes, toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown. Set aside to cool.
  4. Make the Coconut Custard Filling: In a medium saucepan, combine milk, cream, and half the sugar (3/8 cup). Heat over medium until hot but not boiling. In a separate bowl, whisk egg yolks, remaining sugar, cornstarch, and salt until smooth. Slowly pour about 1/2 cup hot milk mixture into yolks while whisking (tempering). Pour yolk mixture back into saucepan. Cook over medium heat, whisking constantly, until thick and bubbling (3-5 minutes). Remove from heat, stir in vanilla and toasted coconut. P…
  5. Prepare the Meringue: In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating on high until stiff, glossy peaks form. Beat in vanilla extract last.
  6. Top and Toast the Meringue: Preheat broiler or prepare kitchen torch. Spread meringue evenly over chilled custard, sealing edges. Toast meringue with torch until golden brown peaks form, or place under broiler for 1-2 minutes, watching carefully to avoid burning.
  7. Chill and Serve: Return pie to fridge for at least 30 minutes before slicing. Serve chilled or at room temperature.

Notes

Use fresh eggs and full-fat dairy for best custard texture. Toast shredded coconut in a dry skillet for 3-5 minutes until golden for extra flavor. Seal meringue edges to crust to prevent shrinkage. Watch broiler carefully to avoid burning meringue. For dairy-free, substitute milk and cream with full-fat coconut milk or plant-based cream. Gluten-free flour blend can be used for crust to make gluten-free version.

Nutrition

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

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