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!
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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. I may be in trouble for this one! Back in Burke, South Dakota my mom is an amazing baker and know for her phenomenal pies.
She can roll out a pie crust in her sleep (probably because she has many times!), and can bake up a batch of cinnamon rolls like nobody’s business. 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!
Coconut Meringue Pie: The perfect holiday dessert!
My mom often makes this pie for Easter and Christmas dinner. She often bakes a few pies, however, this is always the one that disappears first! Its topped with a gorgeous marshmallow cream meringue, which is the perfect compliment to the creamy coconut cream custard that lies below.
This pie comes together beautifully with a classic pie crust and makes for a beautiful dessert for any occasion or holiday meal.
How this Coconut Cream Pie recipe comes together:
This pie is pretty easy to make and comes together in a few steps. Don’t fret – the time it takes is completely worth it. You’ll start with baking up a pie shell – I actually use a store-bought pie shell to save a bit of time, but feel free to use a home made recipe like my mom.
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. One day I will master the perfect pie crust. 🙂
This crust will be baked BEFORE you add anything to it. This is called blind baking a crust. 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.
The Coconut Custard Filling for mom’s Coconut Cream Pie:
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.
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 temper the yolks into the filling and cook on a low temperature until thickened.
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.)
Making The Marshmallow Meringue for this Coconut Cream Pie recipe:
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:
- You’ll want to start with room temperature egg whites. Add these to your mixing bowl, and fit your hand or stand mixer with the whisk attachment. Begin whisking at medium speed and add the cream of tartar. You’ll whip the egg whites for about 3-5 minute or until stiff peaks form.
- Once you have stiff peaks, you can then add the container of marshmallow cream. Continue whipping on a medium high speed for 2-3 more minutes to achieve a thick, firm and fluffy meringue.
- 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.
- To brown the meringue, bake 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.
Coconut Meringue 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 can be made ahead 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.
If you loved this delicious Coconut Meringue Pie, check out some of my other delicious coconut desserts:
- 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
Get the classic Coconut Cream Pie recipe here:
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Coconut Cream Pie
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
- 6 Tablespoons corn starch
- 3/4 cup sugar
- 1/2 teaspoon salt
- 3 cup milk
- 3 egg yolks beaten
- 3 Tablespoons butter melted
- 1 1/2 teaspoon vanilla
- 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 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. Add the meringue to the chilled 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.) 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
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
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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
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