Coconut Meringue Pie Recipe

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This coconut meringue pie is totally dairy free, and depending on the crust you use, it can be gluten free as well. And, oh ya! It’s crazy delicious!!

Settle in, because I have a lot of information for you on making this pan of deliciousness. Not because it’s complicate (it’s not!), but because you have a lot of options when making this coconut pie recipe.

A single slice of Coconut Meringue Pie Recipe on a plate, with the whole pie sitting behind it.

What Is Coconut Meringue Pie

The base of a coconut pie is a good crust and a good coconut custard to fill it. Beyond that, the topping can be anything you like. Meringue, whipped cream, roasted coconut, or nothing at all.

You might think that making a coconut meringue pie from scratch is a lot of work. But, while there are a fair number of steps, it’s actually not complicated at all. So don’t let the recipe scare you!

Coconut Meringue Pie Vs Coconut Cream Pie

The only difference between the two pies is the topping. You can either opt for meringue topping or whipped cream topping.

A front view of a whole, coconut meringue pie, just out of the oven.

What Is The Difference Between Meringue And Whipped Cream?

In case you are unsure, meringue is made with egg whites. Whipped cream is made from heavy whipping cream or coconut fat.

Coconut Pie With Meringue

Adding a meringue topping to any pie is a way to give a pie an even lighter texture. The meringue is very soft and cloud-like. It’s a nice contrast to the heavier custard of a pie like this. And electric mixer is the easiest way to make meringue. Simply beat the egg whites until you get stiff peeks. Then top your pie and bake it until the meringue is golden brown. See the recipe below for the appropriate additions to the meringue.

And overhead view of a single slice of coconut cream pie on a white plate.

Coconut Cream Pie

It’s very easy to make coconut cream pie instead of coconut meringue pie. Simply whip up your whipped cream, and use it to top your pie. You can spread it on thick, or you can use a cake bag to make it look pretty.

Coconut Custard

The custard part of this homemade coconut meringue pie comes together quite quickly. This pie has three different parts, but the custard is what comes together the quickest (unless you buy the pie crust, of course).

Banana Coconut Cream Pie With Meringue

If you like your coconut pie with banana, it’s super easy to do. Simply slice fresh bananas (slice them thin), and arrange them over the pie filling. Then put your topping over that. Easy!

A half eaten slice of coconut cream pie with a fork resting next to the slice on the plate.

Diary Free Coconut Meringue Pie

Most recipes for coconut meringue pie call for at least some milk to be added to the custard. But you make this coconut meringue pie with coconut milk

Coconut Meringue Pie Without Cornstarch

This recipe does not use cornstarch. Although, if you would rather use that, you certainly can.

Does Coconut Meringue Pie Need To Be Refrigerated?

Not at first. In fact, if you immediately put it in the fridge, the meringue will be more “weepy”. Leave it out for 1 hour directly after baking. After that, you have about 2 hours to keep it on the counter (3 hours total).

You’ll eventually need to put it in the fridge however, and a little weeping is normal. You can easily soak the excess up with a paper towel or two.

A side angle on a whole, Coconut Meringue Pie.

How Do You Keep A Meringue Pie From Weeping?

  1. Make sure you don’t over bake your meringue.
  2. The meringue can be baked ahead of time, separately from the pie. This is the best way to avoid the most weeping. Simply spread it on a parchment-lined baking pan and bake according the the recipe. Then carefully transfer the baked meringue onto the finished pie.
How do you thicken coconut cream pie filling?

This recipe shouldn’t need it, but in general, you’ll simply want to add more starch.

Can you freeze coconut custard pie?

I don’t recommend freezing this. Even without the meringue or whipped cream topping. It won’t hold up very well. It will become very watery as it defrosts.

How Long Does Coconut Meringue Pie Last?

This particular pie won’t last long. 2-3 days is the limit.

Coconut Meringue Pie Calories

The nutrition data below is for the filling only. It does not include the crust or topping. Once you decide how you will put your pie together, you can figure the remaining parts in a nutrition calculator. But no matter how you figure it, this is a bit heavy on the calorie side. Your best bet is to cut it into 16ths instead of 8ths.

How To Store Meringue Pie Overnight

The best way to wrap up a meringue pie for overnight storages is to insert toothpicks halfway into the meringue, and then drap plastic wrap over that. The toothpicks should stick up far enough to hold the plastic wrap up off the meringue so it doesn’t stick. Then store in the fridge overnight.

And overhead shot of a half eaten slice of coconut cream pie, with a whole coconut meringue pie sitting behind it.

What You’ll Need

Meringue Topping

5 large egg whites – These come from the yolks needed for the pie filling. They should be room temperature.

½ tsp. cream of tartar – This will help stiffen the egg whites.

¼ cup granular sweetener – I used xylitol because that’s what works best for my blood sugar. But use whatever granular sweetener you are comfortable with. Note that if you are using something like Sucanat or coconut sugar that the color of your meringue will be darker from the color of the sweetener.

Pie Filling

1¾ cups canned unsweetened coconut milk – Don’t use the stuff in the carton. It’s very different. Thai Kitchen is a good brand, and many stores have different brands that will work just as well.

1½ tsp. pure vanilla extract – Don’t use synthetic vanilla flavoring. You want the real stuff.

2 tsp. coconut extract – This is found in the baking aisle, next to other extracts like vanilla or peppermint extract.

5 large egg yolks – These should be room temperature.

⅓ cup coconut sugar – I used xylitol because that’s what works best for my blood sugar, but coconut sugar will work well here if your focus is clean eating. Just know that the color of the coconut sugar will darken the filling slightly. This is normal.

¼ cup arrowroot powder – If you only have cornstarch, you can use that too. But I highly recommend the arrowroot powder. It works very well here.

¼ cup shredded, unsweetened coconut – This is for the topping. It’s used as a garnish. You can roast it to use over a whipped cream topping, or sprinkle it unroasted over the uncooked meringue, and let it roast in the oven as the meringue bakes.

Coconut Whipped Cream Topping

1 cup coconut cream – This is about 2 cans of full fat coconut milk, chilled for 2 days. You can also purchase unsweetened coconut cream. But even that is best chilled.

2 tbsp. granular sweetener – You can use 1 tbsp. honey if you prefer.

1 tsp. pure vanilla extract – Here again, use the real stuff. Not vanilla flavoring.

1 tsp. cream of tartar – This will help stiffen the whipped cream.

A front view of a single slice of coconut cream pie with roasted cocoanut sprinkled on top.

How To Make Coconut Meringue Pie

Note that if you would rather make a coconut cream pie, skip the entire process of making the meringue. You can either discard the egg whites, or use them for something else entirely. In this case, you’ll make the whipped cream after you’ve made the pie, while it chills in the fridge.

A horizontal shot of the finished Oat Flour Pie Crust in a white pie pan on a dark gray background.

Prepare your crust. If making it from raw dough, bake it at 350 for 10-15 minutes. Do not use raw pie dough for this recipe. It must be pre-baked.

How To Make Meringue

Beating the egg whites with an electric mixer.

In a medium mixing bowl, add the cream of tartar to the egg whites and use an electric mixer to beat the egg whites until soft peeks form.

Adding the sweetener to the egg whites.

Add the sweetener and continue beating until stiff peeks form. Set aside to make your pie filling.

Pie Filling

Combining the egg yolks, sweetener and arrowroot powder in a mixing bowl.

In a medium mixing bowl, whisk together the egg yolks, granular sweetener, 2 tbsp. of the coconut oil (take from the measured 1¾ cups) and arrowroot powder. Whisk well and let sit.

Heating the coconut milk in a pot.

In a small to medium pot, heat the remaining coconut milk (the rest of the 1¾ cups) until it simmers. Stir frequently to keep it from burning on the bottom of the pot.

Pouring some of the hot coconut milk into the egg mixture while whisking.

Once hot, pour about 2 tbsp. of the hot liquid into the egg mixture while constantly whisking vigorously. (If you bowl slips or spins easily, put a damp towel under it). It is critical not to add too much of the hot milk all at once, or you’ll get scrambled eggs instead of custard. You want to SLOWLY warm the egg mixture by adding a little of the hot coconut milk at a time. (See video below.)

Returning the pie filling to the pot from the mixing bowl.

Once all the hot coconut milk has been added to the egg, transfer everything back into the pot and add the extracts. Warm over medium heat, whisking constantly.

Whisking the pie filling as it thickens.

When it thickens, it will happen fast. Make sure you are continuously whisking to keep things from burning.

Pouring the thickened pie filling into the pie crust.

Once it thickens, immediately remove from heat and pour into your prepared crust.

Finishing With Meringue

Spooning the meringue over the hot pie filling.

Spoon the meringue over the hot pie filling, smoothing and distributing with a spatula. Try not to cover the crust with the meringue.

Sprinkling the shredded coconut over the meringue.

Sprinkle the shredded coconut over the raw meringue.

The golden brown top of the just-baked coconut meringue pie.

Bake at 425 F. for 10-15 minutes (watch closely at the 10 minutes mark. It goes from golden brown to burnt very quickly). Let the pie cool on a cooling rack for 1 hour before serving.

Finishing With Whipped Cream

A single slice of the finished coconut cream pie on a white plate.

Note: Do NOT pipe whipped cream over a pie that has hot filling in it. You must chill the pie for about 2 hours before adding the whipped cream.Place the hot, just poured pie in fridge for at least 1 hour to let everything solidify properly. You don’t want to pipe whipping cream onto hot custard pie filling.

Using an electric mixer, beat the whipping cream ingredients together until you have a nice, sweet whipped cream. You can adjust the amount of sweetener to taste in this. It may look a little “grainy”. But that’s okay.Put it in a cake decorating bag with a decorative tip and decorate the top of the pie.

Browning the shredded coconut in a dry pan for topping the coconut cream version of this Coconut Meringue Pie Recipe.

Toast the shredded coconut in a dry skillet. Stir constantly until golden brown. (It won’t take long). Chill in the fridge and then sprinkle over the top of the whipped cream.

A dingle slice of coconut meringue pie on a white plate.

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Coconut Meringue Pie Recipe

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A front view of a whole, coconut meringue pie, just out of the oven.

Coconut Meringue Pie (Or Coconut Cream Pie)

A delicious coconut custard pie that gives you the option of either adding meringue or coconut whipped cream to the top. NOTE: If you want meringue topping, you'll want to make the meringue before you make the pie filling. It has to go on the pie while the custard is still hot. If you want whipped cream topping, you can make it at the end, after everything else is done and the pie is chilling.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 211kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Ingredients

Meringue Topping

  • 5 large egg whites
  • ½ tsp. cream of tartar
  • ¼ cup granular sweetener

Pie Filling

  • cups canned unsweetened coconut milk
  • tsp. pure vanilla extract
  • 2 tsp. coconut extract
  • 5 large egg yolks (Keep the whites if you want a meringue topping!)
  • cup coconut sugar
  • ¼ cup arrowroot powder
  • ¼ cup shredded coconut (unsweetened)

Coconut Whipped Cream Topping

  • 1 cup coconut cream (about 2 cans of full fat coconut milk, chilled for 2 days, or purchase unsweetened coconut cream)
  • 1 tbsp. honey  (or 2 tbsp. granular sweetener)
  • 1 tsp. pure vanilla extract
  • 1 tsp. cream of tartar

Instructions

Crust

  • Prepare your crust. If making it from raw dough, bake it at 350 for 10-15 minutes. Do not use raw pie dough for this recipe. It must be pre-baked.
    A horizontal shot of the finished Oat Flour Pie Crust in a white pie pan on a dark gray background.

Meringue Topping

  • In a medium mixing bowl, add the cream of tartar to the egg whites and use an electric mixer to beat the egg whites until soft peeks form.
    Beating the egg whites with an electric mixer.
  • Add the sweetener and continue beating until stiff peeks form. Set aside to make your pie filling.
    Adding the sweetener to the egg whites.

Pie Filling

  • In a medium mixing bowl, whisk together the egg yolks, granular sweetener, 2 tbsp. of the coconut oil (take from the measured 1¾ cups) and arrowroot powder. Whisk well and let sit.
    Combining the egg yolks, sweetener and arrowroot powder in a mixing bowl.
  • In a small to medium pot, heat the remaining coconut milk (the rest of the 1¾ cups) until it simmers. Stir frequently to keep it from burning on the bottom of the pot.
    Heating the coconut milk in a pot.
  • Once hot, pour about 2 tbsp. of the hot liquid into the egg mixture while constantly whisking. It is critical not to add too much of the hot milk all at once, or you'll get scrambled eggs instead of custard. You want to SLOWLY warm the mixture by adding a little of the hot coconut milk at a time. (see video above.)
    Pouring some of the hot coconut milk into the egg mixture while whisking.
  • Once all the hot coconut milk has been added to the egg, transfer everything back into the pot and add the extracts. Warm over medium heat, whisking constantly
    Returning the pie filling to the pot from the mixing bowl.
  • When it thickens, it will happen fast. Make sure you are continuously whisking to keep things from burning.
    Whisking the pie filling as it thickens.
  • Once it thickens, immediately remove from heat and pour into your prepared crust.
    Pouring the thickened pie filling into the pie crust.

Finishing With Meringue

  • Spoon the meringue over the hot pie filling, smoothing and distributing with a spatula. Try not to cover the crust with the meringue.
    Spooning the meringue over the hot pie filling.
  • Sprinkle the shredded coconut over the raw meringue.
    Sprinkling the shredded coconut over the meringue.
  • Bake at 425 F. for 10-15 minutes (watch closely at the 10 minutes mark. It goes from golden brown to burnt very quickly). Let the pie cool on a cooling rack for 1 hour before serving.
    The golden brown top of the just-baked coconut meringue pie.

Finishing With Whipped Cream

  • Note: Do NOT pipe whipped cream over a pie that has hot filling in it. You must chill the pie for about 2 hours before adding the whipped cream.
    Place the hot, just poured pie in fridge for at least 1 hour to let everything solidify properly. You don't want to pipe whipping cream onto hot custard pie filling.
  • Using an electric mixer, beat the whipping cream ingredients together until you have a nice, sweet whipped cream. You can adjust the amount of sweetener to taste in this. It may look a little "grainy". But that's okay.
    Put it in a cake decorating bag with a decorative tip and decorate the top of the pie.
    A single slice of the finished coconut cream pie on a white plate.
  • Toast the shredded coconut in a dry skillet. Stir constantly until golden brown. (It won't take long). Chill in the fridge and then sprinkle over the top of the whipped cream.
    Browning the shredded coconut in a dry pan for topping the coconut cream version of this Coconut Meringue Pie Recipe.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include crust, meringue or whipped cream topping. It is strictly for the pie filling and the ¼ cup shredded coconut used for topping/garnish.

Nutrition

Serving: 1slice | Calories: 211kcal | Carbohydrates: 14g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Cholesterol: 115mg | Sodium: 34mg | Potassium: 163mg | Fiber: 1g | Sugar: 8g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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2 Comments

  1. Jennifer Glade says:

    Beautiful pie! Coconut is my favorite 😍

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