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Homemade coconut cream meringue pie slice with golden crust, creamy coconut filling, fluffy meringue, and toasted coconut flakes on top.

Coconut Cream Meringue Pie

A beloved family heirloom, this Coconut Cream Meringue Pie features a silky coconut custard filling, buttery flaky crust, and billowy toasted meringue. A Southern classic worth mastering, it balances texture and flavor for a truly magical dessert.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Betty Crocker coconut cream pie with meringue, Coconut Cream Meringue Pie, Coconut cream meringue pie pioneer woman, Coconut cream meringue pie recipe, Coconut cream pie recipe, Coconut meringue topping, Old fashioned coconut cream meringue pie
Prep Time: 1 hour
Cook Time: 30 minutes
Cooling & Chilling Time: 3 hours
Total Time: 4 hours 30 minutes
Servings: 8 slices
Calories: 390kcal
Cost: $12

Equipment

  • 9-inch pie plate (Glass or ceramic preferred)
  • Saucepan (medium) (Heavy-bottomed)
  • Mixing bowls (For custard, meringue, and yolks)
  • Whisk
  • Rubber spatula
  • Measuring cups/spoons
  • Food processor (optional) (For crust mixing)
  • Rolling pin (For homemade crust)
  • Fine-mesh sieve (For straining custard)
  • Electric mixer (Stand or hand mixer for meringue)
  • Pie weights or beans (For blind baking crust)

Ingredients

For the Crust:

  • 1 ¼ cups All-purpose flour
  • ½ cup Unsalted butter - Cut into cubes, chilled
  • ¼ cup Vegetable shortening - Chilled
  • 3–5 tablespoon Ice water - Add gradually
  • 1 pinch Salt

For the Custard:

  • 1 ½ cups Full-fat coconut milk - Canned
  • 1 cup Sweetened flaked coconut
  • 4 Egg yolks - Large
  • ½ cup Granulated sugar
  • ¼ cup Cornstarch
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Butter - Unsalted
  • 1 pinch Salt

For the Meringue:

  • 4 Egg whites - Room temperature
  • ¼ teaspoon Cream of tartar
  • ½ cup Fine granulated sugar
  • ½ teaspoon Vanilla extract
  • 1 pinch Salt

Instructions

  • Mix flour, salt, butter, and shortening, then add cold water until a dough forms. Chill 1 hour.
  • Roll dough into pie plate, chill again, and blind bake at 375°F for 20 minutes. Cool completely.
  • Whisk sugar, cornstarch, salt, and coconut milk. Cook until thick. Temper yolks, return to pot, and cook 2 more minutes.
  • Stir in butter, vanilla, and coconut. Strain into crust, cover with plastic wrap, and cool 2 hours.
  • Beat egg whites to soft peaks. Add cream of tartar and sugar. Beat to stiff, glossy peaks. Add vanilla.
  • Spread meringue on custard, seal edges, and form peaks. Bake at 350°F until golden, 7–10 minutes.
  • Cool pie completely, then refrigerate 1–2 hours before serving.
  • Let sit at room temp 15 minutes. Slice cleanly and serve chilled.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 1slice | Calories: 390kcal | Carbohydrates: 38g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 180mg | Potassium: 160mg | Fiber: 2g | Sugar: 25g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1.2mg