Creamy Coconut Cream Pie Recipe with Easy Toasted Meringue Topping

Let me tell you, the scent of rich coconut and sweet vanilla filling wafting from the oven is enough to make anyone’s mouth water. The first time I made this creamy coconut cream pie with toasted meringue, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make coconut pies that felt like a warm hug on a rainy day. This recipe is my little twist on that nostalgic treat—dangerously easy, with a cloud-like toasted meringue topping that steals the show.

You know what’s funny? My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Honestly, this creamy coconut cream pie with toasted meringue has become a staple for family gatherings, potlucks, and those cozy Sunday afternoons when you just need a sweet treat to brighten your day. Whether you’re a coconut lover or just looking to impress at your next potluck, this pie brings pure, nostalgic comfort with every bite. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having tested and retested this creamy coconut cream pie with toasted meringue, I can say with confidence this recipe is a keeper. Here’s why it stands out:

• Quick & Easy: Comes together in under 90 minutes, perfect for those last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything right in your pantry and fridge.
• Perfect for Any Occasion: Great for brunch, family dinners, or holiday celebrations.
• Crowd-Pleaser: Kids and adults alike rave about the creamy filling paired with the fluffy, toasted meringue.
• Unbelievably Delicious: The silky texture of the coconut custard combined with the toasty, slightly caramelized meringue is comfort food at its best.

This isn’t just another coconut cream pie. The magic lies in the perfectly balanced coconut flavor and the method of toasting the meringue right before serving — that golden, slightly crunchy crown takes this pie to a whole new level. Trust me, the first bite makes you close your eyes and savor that sweet, tropical warmth. It’s a classic reimagined—simple, faster, but with all the soul-soothing satisfaction you want from a homemade pie.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you need them.

• For the Pie Crust:
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed (I recommend Plugrá for best flakiness)
  • 3-4 tablespoons ice water
• For the Coconut Cream Filling:
  • 1 1/2 cups (360ml) whole milk
  • 1 1/2 cups (360ml) canned coconut milk (full fat for richness)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch (for thickening)
  • 4 large egg yolks, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (150g) sweetened shredded coconut (toasted for added depth)
  • Pinch of salt
• For the Toasted Meringue Topping:
  • 4 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar (helps stabilize meringue)
  • 1/2 teaspoon vanilla extract

Ingredient tips: Look for firm, small-curd shredded coconut for the best texture. If you want to keep this dairy-free, use coconut milk exclusively and swap butter for coconut oil in the crust. For a gluten-free crust, almond flour works well but expect a different texture. I’ve tried Bob’s Red Mill for gluten-free flours with good success!

Equipment Needed

• 9-inch (23cm) pie dish – glass or ceramic works great for even baking
• Mixing bowls – at least two, one for meringue and one for filling
• Whisk and electric mixer – a stand mixer makes meringue easier but a hand mixer works fine
• Saucepan – for cooking the coconut cream filling
• Rolling pin – for the pie crust; if you don’t have one, a clean wine bottle can substitute
• Rubber spatula – for folding ingredients gently
• Citrus zester or microplane (optional) – to add a touch of fresh zest if you want a citrus hint in your crust or topping
• Kitchen torch (optional) – for perfectly toasting the meringue; if you don’t have one, the oven broiler works fine

I’ve used both a handheld kitchen torch and the broiler method for toasting the meringue. The torch gives you more control and a beautiful, even toast, but broiling works if you keep a close eye on it. For budget-friendly baking, silicone mats or parchment paper can help prevent sticking when rolling out dough.

Preparation Method

1. Prepare the Pie Crust: In a large bowl, whisk together flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough just comes together. Don’t overwork it! Form into a disk, wrap in plastic, and chill for at least 30 minutes.
2. Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit your 9-inch pie dish. Transfer and trim edges. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, bake another 10 minutes until light golden. Cool completely.
3. Toast the Coconut: While crust cools, toast shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant (about 5 minutes). Set aside.
4. Make the Coconut Cream Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk and coconut milk until smooth. Cook over medium heat, stirring constantly until mixture thickens and starts to bubble (about 7-9 minutes). Remove from heat.
5. In a separate bowl, lightly beat egg yolks. Temper yolks by slowly whisking in about 1/2 cup of the hot coconut mixture, then whisk yolk mixture back into the saucepan. Return to medium heat, cook 2-3 minutes more, stirring constantly until thickened further. Remove from heat, stir in vanilla extract and toasted coconut. Let cool slightly.
6. Fill the Pie Crust: Pour the warm coconut filling into the cooled crust. Smooth the top with a spatula. Cover with plastic wrap touching the surface to prevent a skin from forming. Chill in the fridge for at least 4 hours, ideally overnight.
7. Prepare the Meringue: In a clean, dry bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form (about 5-7 minutes). Beat in vanilla extract.
8. Top the Pie: Spread meringue evenly over chilled coconut filling, sealing edges to crust. Use the back of a spoon to create peaks and swirls for that classic look.
9. Toast the Meringue: Using a kitchen torch, carefully brown the meringue until golden and slightly crisp on top. If using the broiler, place the pie on the top rack under a hot broiler for 1-2 minutes, watching closely to avoid burning.
10. Serve and Enjoy: Let the pie rest for 10 minutes after toasting. Slice with a sharp knife and enjoy the creamy coconut bliss with that toasted meringue crown!

Cooking Tips & Techniques

When making this creamy coconut cream pie with toasted meringue, a few tricks save the day. First, keep your egg whites at room temperature—they whip better and give you that pillowy meringue every time. I’ve learned the hard way that rushing this step leads to flat, weepy meringue, so patience is key.

Blind baking the crust is a must to avoid a soggy bottom. Use pie weights or dried beans to keep the dough from puffing up. Also, to prevent the meringue from weeping (that annoying liquid pooling), make sure to seal the edges well and serve the pie the same day you toast the meringue.

Timing is everything here. Prepare the filling while the crust bakes and toast the coconut separately for that toasty depth. Multitasking helps the whole process zip along. Oh, and when tempering the egg yolks, add the hot liquid slowly—no one wants scrambled eggs in their pie!

Variations & Adaptations

This creamy coconut cream pie recipe is pretty flexible, which is great if you want to switch things up. Here are a few ideas I’ve played around with:

• Chocolate Coconut: Add a layer of melted dark chocolate on the cooled crust before pouring in the filling. It adds a decadent twist.
• Dairy-Free Version: Use coconut milk exclusively and swap butter with coconut oil in the crust. For the meringue, aquafaba (chickpea water) can be whipped as a vegan alternative.
• Nutty Crunch: Sprinkle toasted sliced almonds or macadamia nuts on top of the filling before spreading meringue for added texture.
• Fresh Fruit Twist: Fold diced fresh pineapple or mango into the filling for a tropical burst.
• For a gluten-free crust, almond or oat flour crusts work well but expect a slightly different crumb.

One time, I swapped out the vanilla for a splash of rum extract, and it was like a little island getaway in every bite. Totally recommend if you like your desserts with a bit of flair!

Serving & Storage Suggestions

This creamy coconut cream pie with toasted meringue is best served chilled or at room temperature. The toasted meringue topping tastes freshest the day it’s made, so I recommend toasting it right before serving. Pair it with a cup of strong coffee or a light, fruity white wine to balance the richness.

Store leftovers covered in the fridge for up to 3 days. The meringue topping might soften over time but remains delicious. Avoid freezing as the texture of the filling and meringue can change. To reheat, let the pie come to room temperature for about 20 minutes before slicing. If you want to refresh the meringue’s toastiness, a quick zap with a kitchen torch works wonders.

Flavors tend to meld beautifully after a night in the fridge, making this pie even better the next day. Perfect for prepping ahead for gatherings!

Nutritional Information & Benefits

This creamy coconut cream pie offers a comforting treat with some nutritional perks. The coconut milk provides healthy medium-chain triglycerides (MCTs), which are a good energy source. Eggs add protein, and using a homemade crust means you avoid preservatives found in store-bought versions.

Per slice (based on 8 servings), expect approximately 320 calories, 20g fat, 30g carbs, and 5g protein. Of course, this is a dessert, so enjoy it as a special indulgence. For those watching gluten, swapping to almond or gluten-free flour keeps it safe. If you have egg allergies, this recipe isn’t suitable without major adaptations.

Personally, I appreciate that this pie doesn’t rely on artificial ingredients or heavy cream, making it feel like a more wholesome option when you want a luscious dessert. It’s comfort food with a bit of a tropical twist!

Conclusion

In the end, this creamy coconut cream pie with toasted meringue is one of those recipes you’ll find yourself making again and again. It’s simple enough for weeknights but special enough for celebrations. I love how the toasted meringue adds that dramatic, show-stopping element that makes every slice feel like a treat.

Feel free to customize it—add your favorite nuts, swap in chocolate, or keep it classic. I hope this recipe brings as much joy to your table as it has to mine over the years. If you give it a try, please let me know how it turns out! Share your pictures, tweaks, or any coconut cream pie stories you have—I’d love to hear.

Happy baking, friends. This pie is a warm, tropical hug waiting to happen!

FAQs About Creamy Coconut Cream Pie with Toasted Meringue

How do I prevent the meringue from weeping or shrinking?

Make sure to spread the meringue while the filling is cold and seal it well around the edges to the crust. Serve the pie the same day you toast the meringue, and avoid refrigeration for long periods after toasting.

Can I use store-bought pie crust instead of making my own?

Absolutely! A good-quality store-bought crust saves time and works well, though homemade crust adds extra flakiness and flavor.

Is it safe to use raw egg whites in the meringue?

Yes, as long as you use fresh, pasteurized eggs. If you’re concerned, you can use pasteurized egg whites or try an egg-white substitute like aquafaba.

Can I make this pie ahead of time?

You can prepare the crust and filling ahead and refrigerate overnight. Add and toast the meringue topping just before serving for best results.

What’s the best way to toast the meringue without a kitchen torch?

The broiler setting on your oven works great—just keep a close eye and toast for 1-2 minutes until golden. Move the pie around if needed to avoid burning.

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