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Perfect Coconut Cream Pie Recipe with Toasted Meringue

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A nostalgic yet fresh coconut cream pie featuring a flaky crust, luxuriously thick coconut custard filling, and a smoky-sweet toasted meringue topping. Perfect for celebrations or quiet nights.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, cold and diced
  • 3–4 tablespoons ice water
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks (room temperature)
  • 1 cup (90 g) sweetened shredded coconut, toasted
  • 2 teaspoons pure vanilla extract
  • 4 large egg whites (room temperature)
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (100 g) granulated sugar
  • Pinch of salt

Instructions

  1. Prepare the crust: In a large bowl, whisk together flour and salt. Add cold diced butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits. Gradually add ice water, one tablespoon at a time, tossing gently until dough just comes together. Wrap dough in plastic and chill at least 30 minutes.
  2. Roll out and bake crust: On floured surface, roll dough into 12-inch circle. Transfer to 9-inch pie dish, trim excess, crimp edges. Chill 15 minutes. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake blind 15 minutes, remove weights and parchment, bake 10-12 minutes more until golden and set. Cool completely.
  3. Make coconut cream filling: In medium saucepan, whisk sugar, cornstarch, and salt. Slowly whisk in milk and cream until smooth. Cook over medium heat, stirring constantly, until thickened and boiling (5-7 minutes). Reduce heat, cook 1 more minute, stirring.
  4. Temper egg yolks: Lightly beat yolks in separate bowl. Gradually whisk about 1 cup hot milk mixture into yolks to warm without scrambling. Pour yolk mixture back into saucepan, cook 2 more minutes stirring constantly until very thick and creamy. Remove from heat.
  5. Finish filling: Stir in toasted shredded coconut and vanilla extract. Pour filling into cooled crust, spread evenly. Cover surface directly with plastic wrap to prevent skin. Chill at least 4 hours or overnight.
  6. Prepare toasted meringue: Using clean bowl and whisk attachment, beat egg whites with cream of tartar and pinch of salt on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time, increase speed to high. Beat until stiff, glossy peaks form (5-7 minutes).
  7. Top and toast meringue: Spread meringue over chilled pie, sealing to crust edges. Use back of spoon to create peaks and swirls. Toast meringue with kitchen torch until golden brown spots appear (1-2 minutes). If using broiler, place pie 6 inches from heat, watch closely, rotate as needed for 1-3 minutes.
  8. Serve and enjoy: Let pie sit at room temperature 10-15 minutes before slicing to soften meringue. Slice with sharp knife wiped clean between cuts.

Notes

Chill crust and filling well to prevent meringue from melting or shrinking. Toast shredded coconut before adding for nutty depth. Use room temperature eggs for best meringue volume. Add sugar gradually when beating whites to avoid gritty texture. Seal meringue edges to crust to prevent shrinkage. Watch torch or broiler carefully to avoid burning. Use sharp serrated knife for clean slices. For dairy-free, substitute milk and cream with full-fat coconut milk and cream. For gluten-free, use almond flour crust.

Nutrition

Keywords: coconut cream pie, toasted meringue, homemade dessert, easy pie recipe, coconut custard, flaky crust, summer dessert

Find it online: https://hungermind.com/perfect-coconut-cream-pie-recipe-with-toasted-meringue-easy-homemade-dessert/