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Close-up of a Coconut Meringue Pie being sliced.

Coconut Meringue Pie

Indulge in the creamy, dreamy Coconut Meringue Pie! This tropical dessert is a must-try for any occasion. 🍰🥥
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American-inspired comfort food
Servings 4 servings
Calories 300 kcal

Equipment

  • 1 9-inch pie pan For baking the pie.
  • 1 Saucepan For cooking the coconut filling.
  • 1 Mixing bowl For preparing meringue.
  • 1 Whisk For mixing ingredients.
  • 1 Spatula For spreading meringue.

Ingredients
  

Filling

  • 1 cup Granulated sugar Sweetens the pie and stabilizes the meringue.
  • 1/3 cup Cornstarch Thickens the filling.
  • 1 pinch Salt Balances the sweetness.
  • 2 3/4 cups Coconut milk Creates a creamy filling.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 1 cup Shredded coconut Adds texture.

Meringue

  • 4 large Egg whites Essential for meringue.
  • 1/4 teaspoon Cream of tartar Stabilizes the meringue.
  • 1/2 cup Granulated sugar Sweetens the meringue.

Instructions
 

Prepare the Pie Crust

  • Preheat your oven to 350°F (175°C). Roll out your pie dough and fit it into a 9-inch pie pan. Trim the edges and poke holes in the bottom with a fork. Bake for 10-12 minutes until lightly golden. Let it cool.

Make the Coconut Filling

  • In a saucepan, combine 1 cup of sugar, 1/3 cup of cornstarch, and a pinch of salt. Gradually whisk in 2 3/4 cups of coconut milk. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in 1 teaspoon of vanilla extract and 1 cup of shredded coconut.

Pour the Filling

  • Pour the coconut filling into the cooled pie crust, spreading it evenly. Let it cool for about 10 minutes.

Prepare the Meringue

  • In a clean bowl, beat 4 egg whites until foamy. Gradually add 1/4 teaspoon of cream of tartar and 1/2 cup of sugar, beating until stiff peaks form. Add 1 teaspoon of vanilla extract and mix gently.

Top the Pie

  • Spoon the meringue over the coconut filling, spreading it to the edges to seal. Create peaks with a spatula for a beautiful finish.

Bake the Pie

  • Bake the pie in the preheated oven for 10-12 minutes until the meringue is golden brown. Keep an eye on it to avoid burning!

Cool and Serve

  • Let the pie cool at room temperature for at least 2 hours. Slice, serve, and enjoy your delicious Coconut Meringue Pie!

Notes

Essential nutrition facts per serving:
Nutrient Amount
Calories 300
Fat 15g
Protein 4g
Carbs 40g
Keyword Coconut Meringue Pie