Coconut Cream Meringue Pie

I’m so excited about this post! Not only do I love coconut anything, but I had so much fun making this pie and am in love with every photograph! This pie is so beautiful!  And…this was my first time making meringue. I was nervous, but it was soooo easy! really…. super easy! Now I’m wondering what else I could put meringue on hmmm…. 
coconut cream final slice

 The recipe called for a pre-made pastry shell. I wasn’t all about this at first…. wait, before you think I’m super snobby- hear me out! In my experience with pre-made pie crust, I have found that they are just not big enough to hold my filling or they crack right out of the package. With this custard pie, I decided to give pre-made crust a try again and thankfully my pie filling fit inside and worked beautifully with the meringue! 

unbaked pie crust

 Because this is a custard pie, the layers are cooked separately and most of it is done on the stove top. (other than browning the meringue on top) So I needed to cook our crust. Cover the raw pie dough with a double thickness of aluminum foil. I didn’t push the foil down, because it WILL stick. Cook for 5 minutes, then cook for an additional 5 minutes with the foil removed. Check your crust frequently to make sure it doesn’t burn. 

baked pie crust

 Now it’s time to make the filling! And, it’s all done on the stove top! Combine the sugar, four, and salt. Stir in milk until smooth.

coconut pie filling

 Cook over medium high heat until thick and bubbly! See how the mixture is covering the whisk? Once this happens, reduce heat and cook, while stirring, for 2 additional minutes. 

custard filling

 Remove from heat. I love, love how you see the steam rising in this picture. What a cool thing! I didn’t even know I was capturing that at the time. OK…back to pie. Next, I “tempered” the eggs….a very fancy word for bringing the eggs up to temperature. If you put room temperature eggs into your hot custard filling, you will have scrambled egg custard.  To temper your eggs, spoon a small amount of the hot filling into the eggs, constantly stirring, until the eggs mixture is hot.. Pour the hot egg mixture into your saucepan and bring to a gentle boil  and cook for 2 minutes.  Your mixture will become very thick and custard-y! YUM!! Keep stirring! After 2 minutes, remove from heat and add the coconut and vanilla. Stir gently until combined. Put your glorious, rich coconut filling into your cooked pie shell. Some people stop right here and chill their pie and eat a big slice in about 3 hours… but I opted for a meringue topping and I’m so glad I did… and you will too!!

custard filling with coconut

 Your meringue ingredients consist of: 3 egg whites, 1/4 teaspoon cream of tartar, and 6 tablespoons of sugar. Combine the egg whites and cream of tartar in a electric mixing bowl with a whisk attachment. Beat on medium speed until you see soft peaks. (Think of a mountain range with rolling hills) Start adding sugar into the egg mixture, one tablespoon at a time. Beat on high speed until stiff, glossy peaks form (Think of sharp, high mountain peaks of the Himalayas.) 

meringue ingredients

 A stiff peak-y meringue will still keep it’s shape even when your whisk attachment or spoon is turned upside down. Stiff, glossy meringue has a mind of it’s own! 

meringue-stiff peaks

 Spread the meringue on top of the pie, pushing mixture out to the edges of the pie and sealing the edges.This is important because we don’t want to cook the filling again- we are just trying to brown the meringue. Look at those peaks! So pretty! This experience gives me the confidence to make some Baked Alaska! I’ll keep in touch! 

coconut cream pie

 Sprinkle 1/2 cup coconut over the meringue topping. 

cc pie with coconut

 Bake at 350 degrees for 10 minutes. Watch your pie closely. You are looking for a golden brown meringue and toasty coconut! Allow pie to cool on a wire rack for an hour. Then cool in the refrigerator for 3 hours. 

cooked meringue

 YUM!! full of coconut and rich custard flavor! I loved every bite! 

coconut cream pie-final


Coconut Cream Meringue Pie
A sweet custard pie with coconut in the filling and on the top of the meringue as well.
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For the pie filling
  1. 1 unbaked pastry shell (9 inch)
  2. 6 tablespoons sugar
  3. 5 tablespoons all-purpose flour
  4. 1/4 teaspoon salt
  5. 2 cups milk
  6. 3 egg yolks, beaten
  7. 2 teaspoons vanilla extract
  8. 1 cup flaked coconut
For the Meringue
  1. 3 egg whites
  2. 1/4 teaspoon cream of tartar
  3. 6 tablespoons sugar
  4. 1/2 cup flaked coconut
  1. 1. Line the unpricked pastry shell with a double thickness of aluminum foil. Bake at 450 degrees for 6 minutes. Remove foil; bake 3 minutes longer. Cool on wire rack.
  2. 2. In a saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small about of hot filling into egg yolk to bring the yolk up to temperature and to avoid a scrambled egg situation. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla and coconut. Pour into crust.
  3. 3. For meringue, beat egg white and cream of tarter in a mixing bowl with a whisk attachment on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high speed until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.
  4. 4. Bake at 350 degrees for 10 minutes or until meringue is golden brown. Cool on wire rack for 1 hour. Refrigerate for 3 hours before serving.
Adapted from Taste of Home's Complete Guide to Baking
Adapted from Taste of Home's Complete Guide to Baking
Sweets & Whimsy


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