The coconut meringue pie of your dreams! This classic Coconut Cream Pie recipe is made with a gorgeous meringue and perfectly creamy coconut custard filling. This coconut cream pie with meringue is the ultimate dessert for any holiday meal or celebration!
The ultimate coconut cream pie recipe!
Welp…I’ve gone and done it this time. I’m going to disclose my mom’s famous Coconut Cream Pie recipe for all of the world to see. Back in Burke, South Dakota my mom is an amazing baker and know for her phenomenal pies. She has been making this coconut cream pie for over 40 years and she has generously passed this recipe on to me.
My mom can roll out a pie crust in her sleep (probably because she has many times!) and has mastered the art of making a beautiful cream pie. Last summer she donated a few of her famous pies to the local school foundation auction, and this Coconut Cream Pie went for $300! Yes, $300, and yes, it’s that good!
I learned how to make this pie as a teenager, and now that I’m in my 40’s it is always the dessert I’m asked to make for any family gathering or holiday dinner. Like my mom, I’ve made this pie dozens of times and I’ve mastered making the coconut custard filling and the meringue topping.
What makes this coconut cream pie different
Many coconut cream pies are topped with whipped cream or store-bought Cool Whip topping. Instead, this pie is elevated to another level and topped with a homemade meringue, made with whipped egg whites and marshmallow cream. It’s ultra fluffy, sweet and makes the perfect topping for this dessert.
When to serve Coconut Cream pie
My mom and I most often make this pie for Easter and Christmas dinner. The gorgeous marshmallow cream meringue, is what sets it apart from other pies and makes it extra special for a holiday dessert.
This pie comes together beautifully with a classic pie crust and makes for a beautiful dessert for any occasion or holiday meal.
How this homemade coconut cream pie is made
This pie requires a few steps that you won’t want to rush. The time it takes is completely worth it.
Making the pie crust
I personally like to use a store-bought, frozen pie crust. This helps save time and frustration on my part achieving the perfect pie crust. Frozen pie crusts can be found in the dessert section in the frozen foods section of the grocery store.
My friend Melissa over at Bless this Mess Blog has a fantastic pie crust post. If you wanna go homemade, be sure to check out her post on 4 Recipes for a Perfect Pie Crust.
Blind baking a pie crust
This crust will be baked BEFORE you add anything to it. This is called blind baking a crust. Blind baking is the process of pre-baking a pie crust without any filling to ensure it is fully crisp, and not soggy when the filling is added. Blind baking a crust is most common with a cold, custard or cream pie. Before I put it in the oven, I’ll add some pie weights or beans so the crust doesn’t puff up while baking.
After about 10 minutes, take the crust out of the oven and let it cool. You now have the base of your pie.
How to make this coconut cream pie filling from scratch
Your next step involves making the coconut custard. The custard is made with some very simple ingredients that you likely have in your pantry right now. It does involves some stirring and watching, as the custard cooks and thickens quicker that you may think.
The custard is made on the stovetop using a saucepan. To the saucepan, you’ll whisk together whole milk, cornstarch, sugar and salt. Heating the mixture over medium heat, you’ll want to continually whisk the mixture making sure the milk doesn’t burn or scorch. The mixture will begin to thicken.
In a separate small bowl, you’ll add your egg yolks. When milk mixture starts to bubble, remove the pan from the heat. Then, stir a little of the hot milk mixture into the egg yolks, gradually adding a bit more hot mixture into the yolks. Then stir the yolks into the remaining hot mixture. (This is called tempering.) Continue to whisk the hot mixture over low heat for one minute more, then promptly remove from heat.
Once the custard is done cooking on the stovetop, let it cool in the saucepan for a few mutes. While it’s still warm, you’ll then be able to pour it right into the pie shell.
From here, let the custard cool to room temperature while you make the meringue.
How do you thicken coconut cream pie filling?
Two ingredients that are essential in making a thickened coconut cream pie filling are cornstarch and egg yolks. Slowly tempering the yolks into the filling and then cooking on a low temperature will thicken the mixture.
Note: Be sure to NOT leave out the cornstarch. This ingredient is essential in making sure your custard thickens once it cooks. Also, be patient. Cook the custard slow and low and your results will be a fantastic, thick delicious coconut custard!
(Be sure to reference the recipe card below for exact recipe amounts and detailed instructions for making the coconut cream pie filling.)
Why we top our Coconut Cream Pie with Meringue (and how to make it)
Topping your coconut cream pie with a homemade meringue, instead of whipped cream or topping will truly set it apart from any other pie. It’s a serious upgrade taking any cream pie from good to outstanding!
The final step in making this pie is to make the meringue. This meringue recipe is one of my very favorites, and quite honestly, one that my mom has made for every cream pie recipe. It requires just three ingredients:
- Marshmallow Cream – aka, marshmallow fluff
- Egg Whites
- Cream of Tartar
Tips for getting a thick and fluffy meringue
To make the merinue, you’ll want to start with room temperature egg whites. Add the egg white to a mixing bowl, and add in the cream of tartar. Begin whipping the egg white mixture with a whisk attachment or a hand mixer on high speed. The egg whites will go from liquid to foamy to fluffy.
Once the egg whites reach a “stiff peaks” form, you can stop your mixer. Stiff peaks means that if you dip a spoon into the whites, the foamy mixture will hold a “stiff peak” form. This will take a 2-4 minutes of whipping the egg white mixture.
Once stiff peaks have been achieved, you can then add the container of marshmallow fluff. Mix in the fluff until the egg white and fluff are well incorporated, smooth, thick and very fluffy.
Adding the meringue to the custard filling in the pie crust
Add the meringue to the slightly cooled custard filling (not hot), and seal the meringue to the pie crust so it doesn’t shrink while baking. Sealing a meringue to the crust basically means that the meringue must be completely touching the crust, and that the bottom filling is not exposed.
Baking the merinue to brown the top
To brown the meringue, bake the pie at 350 degrees for 10-15 minutes or until golden brown. Be sure to keep an eye on the meringue, as you don’t want it to over-brown. I don’t recommend making pointed peaks in the meringue, as these tend to burn before the rest of the meringue cooks.
Once the meringue achieves a golden brown color, it is ready to come out of the oven. Let the pie cool on a cooling rack.
Love a dessert with meringue? Check out Ardelle’s Rhubarb Delight which is a wonderful rhubarb custard topped with a fluffy meringue.
Don’t want a meringue topping? Here are other topping options for a coconut cream pie:
If a meringue topping isn’t what you and your family would prefer, or if you need an egg-free option, here’s what I would recommend instead:
- Homemade Cool Whip – this is a stabilized whipped cream that would be a fantastic on top of any cream pie recipe. Once topped, you’ll need to keep it refrigerated.
- Store bought Cool Whip Topping – this is found in the frozen foods section with the other desserts. Thaw completely, then top your pie.
- Toasted Coconut – this is a fantastic garnish that emphasises the coconut aspect of the dessert. Toast sweetened coconut in the oven on a sheet pan at 325 degrees for just a few minutes. Keep an eye on it – you’ll want to take it out of the oven when golden brown.
Coconut cream pie ingredient substitutions and recommendations:
- Custard filling options: If you do not want to make your filling from scratch, you could use a vanilla pudding mix. I would recommend using a larger 4.6 oz mix, as this will give you a more adequate amount of filling for the pie. You can use either whole dairy milk or a coconut milk for the pudding.
- Milk options: I personally use whole, dairy milk for the custard filling. I have not tested the custard with coconut milk or other plant-based options. However, if you needed a non-dairy option, I would recommend coconut milk.
- Crust options: If you would prefer another crust option, you could use a graham cracker crust. Here’s a great Homemade Graham Cracker Crust recipe from It Is A Keeper. I personally use a frozen store-bought traditional pie crust, found in the frozen foods dessert section of the grocery store.
Coconut Cream Pie FAQ’s:
Weeping means that you have an unstable meringue. This is caused by a few culprits. One; the meringue was not whipped to stiff peaks, causing there to be too much moisture. Two; the temperature of the filling is either too hot, or very cold. The filling should be slightly warm or room temperature. Refrigeration also tends to create excess weeping or for your meringue to shrink.
A few tips: 1) add the meringue to the top of the custard while slightly warm. Not piping hot, and not cold. This will help keep the moisture to a minimum. 2) Make sure you are whipping the egg whites to stiff peaks. This will help dry out some of the moisture from the egg whites. 3) Make sure to seal the meringue to the crust.
For best results, I recommend serving this pie the same day it is made. However, you can make this pie ahead of or the day before an event. To ensure that your meringue doesn’t shrink or weep, make sure the meringue is sealed all the way to the crust, with no vents or air pockets between the crust, filling and meringue. Make sure the pie is at room temperature before refrigerating overnight to prevent any moisture from pilling.
Any leftovers of this pie will need to be refrigerated. Because this is a custard-based pie, it cannot be left out at room temperature. Store the remaining slices in an airtight container in the refrigerator. The pie will keep for up to 5 days refrigerated.
Here’s what readers are saying after making this recipe:
“I have been making pies for years and the challenge I usually have is the meringue..always wants to shrink or settle! This meringue is a delight. Easy as any meringue but stays fluffy even a couple days out! It is my new favorite recipe.” -Judy
“I’ve made this pie so many times now, I can make in my sleep, everyone loves it! I had not made meringue with marshmallow cream before, it always turns out perfect and is stable and doesn’t weep. This is a winner for my family!” – Scherrie
“The meringue caught my eye and I had to give it a try. It was to die for!!! Thick, glossy and delicious! Spread beautifully and made enough for a mile high meringue!! Amazing! – Daphne
If you loved this delicious coconut dessert, check out some of my other delicious recipes:
- German Chocolate Brownies with Coconut Pecan Frosting
- Coconut Cream Poke Cake
- Coconut Cream Pound Cake
- Chocolate Almond Joy Poke Cake
- Coconut Smoothie
If pie is your favorite dessert, check out some of my fantastic pie and tart recipes:
- No Bake Pumpkin Pie
- Apple Pie Tarts
- Pumpkin Meringue Pie
- No Bake Chocolate Pie
- Lemon OREO Icebox Pie
- Cherry Crumble Tart
- Creamy Strawberry Pie
- Creamy Blueberry Pie
- Dark Chocolate Pecan Pie
- OREO Ice Cream Pie
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Delightful E Made.
Classic Coconut Cream Pie Recipe
Equipment
- Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker! The whisk attachment is critical for making the best meringue.
- Pie Plate This Pyrex pie plate is one of the BEST for making pies. Every home baker needs a pyrex pie plate.
Ingredients
- 1 9" pie crust store bought or homemade
For the coconut cream custard filling:
- 6 Tablespoons corn starch
- 3/4 cup sugar
- 1/2 teaspoon salt
- 3 cups milk whole or other dairy milk
- 3 egg yolks room temperature
- 3 Tablespoons butter melted
- 1 1/2 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For meringue:
- 3 egg whites room temperature
- 1/8 teaspoon cream of tartar
- 1 (7 oz. container) marshmallow cream like Kraft
Instructions
- Bake pie shell according to package directions. Prick with a fork on the bottom. Add pie weights or beans to the bottom of the crust to ensure it doesn’t puff up during baking. Let cool completely.
- In a medium saucepan, whisk together the corn starch, sugar and salt. Gradually whisk in the milk. Cook over medium heat, constantly whisking to ensure the milk doesn't scorch or burn. Milk mixture will begin to thicken.
- Add egg yolks to a small bowl. When milk mixture starts to bubble, stir a little of the hot milk mixture into the egg yolks, then stir the yolks into the remaining hot mixture. (This is called tempering.) Continue to whisk the hot mixture for one minute more, then promptly remove from heat.
- Whisk in the melted butter, vanilla and coconut. Pour the custard into the cooled pie shell. Cover with plastic wrap and chill.
For meringue:
- Pour the room temperature egg whites into the mixing bowl of a stand mixer fitted with a whisk attachment. Begin whisking at medium speed and add the cream of tartar. Whisk the whites for 3-5 minute or until stiff peaks form.
- Add the container of marshmallow cream, and whisk for 2-3 minutes more for stiff peaks. Meringue will be firm, thick and smooth. Add the meringue to the custard pie, and seal the meringue to the pie crust so it doesn't shrink while baking.
- Bake at 350 degrees for 10-15 minutes or until golden brown. (I don't recommend making peaks in the meringue, as these tend to burn before the rest of the meringue cooks.) Once golden brown, remove from the oven and let cool to room temperature. Chill pie until ready to serve. Enjoy!
Notes
Nutrition
Looks amazingly delicious! And meringue looks just perfect 🙂
Your pie looks amazing! I’d like to invite you to share your post at my Friday Favorites party!
Hi Erin! Yep you did it! You duplicated that wonderful pie your Mom makes! She is so proud to be your Mom, as I am your friend! I thought it was a picture of a pie your Mom made…not! Keep up the wonderful blog and sharing all your great tips! Hugs and look forward to seeing you in Burke this summer!
Love…Kathy “Pete”
Hi Kathy!! You’re the sweetest! Thanks so much for the kind words and encouragement. Looking forward to seeing you this summer in Burke. Love and Hugs, E
Not appropriate comment!N/A
What temperature do you bake your meringue at? I’m actually in the middle of making it and can’t find it. Aaaaah help, please
350 degrees for about 10-15 minutes or until light golden brown. Enjoy!
wow, this looks amazing, thanks for sharing on craft schooling Sunday!
Oh this looks so good! Thanks for sharing the recipe.
Erin, your pie looks delightful! I’m sure your mom would tell you it came out just as good as hers. Coconut cream with meringue was my dad’s all-time favorite pie.
Fantastic pie! Looks delicious, and I’m craving a huge slice at the moment 🙂
Thank you for sharing, this is one of my favorite pies and I am going to try it for Thanksgiving!
Coconut cream pie is one of my all time favorite pies. This looks amazing. Might have to make this for Thanksgiving. Thanks for sharing with us at #Throwback Thursday. Hope to see you again this week.
I live in a coconut island, so, I definitely will make it! Thank you for sharing at Tasty Tuesday Creative K Kids. I pinned your post at Pinterest board.
It’s an amazing article for all the internet people; they will
get advantage from it I am sure.
I have been making pies for years and the only challenge I usually have is the meringue..always wants to shrink aor settle! This meringue is a delight. Easy as any meringue but stays fluffy even a couple days out! It is my new favorite recipe. Thanks much for sharing!
Mercy me this looks delicious. I could eat it for breakfast if I had it. HA!!
Coconut cream pie is one of my favorites. Thanks for sharing at the What’s for Dinner party.
We will really love your Coconut Cream Pie, it looks delicious! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
Miz Helen
Oh my…so glad you shared your mom’s pie, looks amazing. Thanks for sharing on Fiesta Friday
What a pie! It sounds divine! I am not a baker and you make me want to bake it, right now!
What a perfect treat for Fiesta Friday!
One of my favorite pies. I make my mother in laws old fashioned recipe and it is delicious as well. Going to try this one some time. It looks yummy a well! Thanks for sharing with SYC.
hugs,
Jann
That looks so yummy! I have never had coconut cream pie but I’m betting it’s delicious. Pinned.
I see this post has been around for awhile – and I am surprised your mom is still talking to you for blowing the recipe up! I am not as talented as Deb but like to try pies – can’t wait to try the meringue recipe too. Thanks!
I’ve made this pie so many times now, I can make in my sleep, everyone loves it! I had not made meringue with marshmallow cream before, it always turns out perfect and is stable and does weep. This is a winner for my family!
This one looks particularly good, and it’s my hubby’s favorite!
Coming from TFT #96!
Yum this looks amazing! I love coconut cream pie but have never made it. Thanks for linking this post with us at #OMHGWW!
What a beautiful pie – I love anything coconut! Thanks for sharing at the What’s for Dinner Party.
First time using your meringue recipe. Turned out beautiful. Can’t wait to taste. Thank you.
Just made the filling now. It is very good! My Dad is the only coconut cream pie lover in the family so I always just used the box mix but this year looked up a homemade recipe. It was so easy. No more box mix for me. I top it with whipped cream, that’s how we have always made it. Thanks for the great recipe!
Omg! I didn’t do the filling because I have a filling that’s been passed down. The meringue caught my eye and I had to give it a try. It was to die for!!! Thick , glossy and delicious ! Spread beautifully and made enough for a mile high meringue!! Amazing
I just made this pie today and it turned out great. Thank you for sharing and for the detailed instructions
I made 4 pies for my brother’s birthday and retirement party. It was real easy to make and the meringue turned out great and for me a meringue that turned out is a big accomplishment! Can’t wait to try it tomorrow. Thank-you for sharing!
I’ve never made a meringue pie. I’ve always been intimidated by the meringue. I decided to try this recipe for my Thanksgiving dinner. Followed the recipe exactly and it turned out BEAUTIFUL!! I was so proud of myself. 😁. Thank you! So much for sharing. It was delicious!
Fantastic! I love hearing it. Hope you get to enjoy it again soon. Have a wonderful holiday season! -Erin
Turned out wonderful and I normally do not like meringue but with the marshmallow cream it was great!!
Wish I could post a picture.
I have never had coconut cream pie with meringue! I make coconut meringue pie just like lemon meringue pie. My grandmother made coconut cream pies for holidays but they weren’t like yours. I looked for years to find a recipe likes hers and I did a few weeks ago. It is delicious! We’ll have to try yours. Thanks!
Can I use cocnut milk,instead of milk In the cocnut cream pie.
I have not tested this with coconut milk, however, it would likely work in the same way. Use a 1:1 ratio. Let us know how it turns out. Enjoy! -Erin
So I made this pie and it was a HUGE hit with the family! I’m now making a second one for our Easter party gathering. The only thing I did differently was add some coconut extract to the pudding and a tad in the meringue. Absolutely delicious! Thank you for sharing your recipe!💕
I made this pie for Easter this year a d followed the recipe to a T. It did not set. The meringue was great, but I was so disappointed with the filling. I have no idea why it didn’t set.
This pie is a favorite for my family. I make it often. Thank you for sharing. It comes out right every time I make it.
This is the recipe I used for my first attempt at a coconut cream pie. It was a hit! I’ve now been asked to make it at all family gatherings. The recipe is easy to follow and the final outcome is beautiful. With adding the marshmallow cream to the meringue it stays fluffy and doesn’t fall. Highly recommend! I would have given it more stars if I could have.
Can flour be substituted for the corn starch?
Not in this instance. The cornstarch is a necessary thickening agent to create the custard. Flour wouldn’t act in the same way. Enjoy! -Erin
No!!
Can I use this Meringue recipe on a Chocolate Pie? I see your Mom recipe says put it on a completely cooled filling and Chocolate Pie will have a hot filling.. I’m afraid to try it without checking first! Thank you in advance!😊
Yes, definitely! Make your chocolate pie filling, and add it to your pie shell. Let the chocolate pie filling cool (at least to room temperature, or chill in the refrigerator), then add the meringue topping. If you add the meringue a hot filling the meringue will often shrink and pull away from the sides of the crust. Good luck! – Erin
This recipe is simple and delicious! I am making it for the second time right now. The first one didn’t last long. It is one of my son’s favorites. I m making it for Christmas dessert tomorrow. I did add a full cup of sugar this time and will cut the marshmallow cream in half. Thanks for sharing! ❤️❤️
I understand why your mom’s pie raised 300$. It’s perfect!!
Making this again today. This recipe is easy and absolutely delicious! My hubby is not really a pie guy, except for pecan pie, but he loves this pie too.
Thank you so much for sharing this awesome recipe.
Not appropriate comment!N/A
It’s amazing that all you people have comments.
It would be nice if you all would COMMENT ON THE PIE!!
Where is My Comment??
My meringue failed so bad. I can see my crust is going to be very soggy from liquid. It seemed to break down the minute I put the marshmallow cream in it. It became very soft, not firm. What did I do wrong?
Hi Mary Ann, A couple questions: 1) where you using an electric stand or hand mixer for making the meringue? This is always the best tool for making sure the egg whites achieve stiff-peaks prior to adding the marshmallow cream. Also, did you add the cream of tartar? This is also really helpful when beating the egg whites and helping them get foamy. 2) When you added the marshmallow cream, how long did you mix with the egg whites? In the recipe I direct about 2-3 minutes or until the meringue is firm. I know making a pie meringue can be tricky. With this in mind, I will likely make a how-to video addressing these issues. Hopefully these tips can help in the future. Best, Erin
This pie is very good. I love the meringue with the marshmallow cream incorporated. It’s definitely worth making again and again!
My whole family loves this pie! ❤️ I made a little change by using coconut extract instead of the vanilla and added toasted coconut flakes on top of the meringue.
Can I use coconut milk instead of cow’s milk
I have not tested this recipe with coconut milk, but it should have the same general consistency and should work. Let me know how it turns out. Thanks!
Very good but my custard was not firm enough don’t know what did wrong