Coconut Meringue Pie Recipe

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 complicated (it’s not!), but because you have a lot of options when making this coconut pie recipe.

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.

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. An electric mixer is the easiest way to make meringue. Simply beat the egg whites until you get stiff peaks. Then top your pie and bake it until the meringue is golden brown. See the recipe below for the appropriate additions to the meringue.

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!

Dairy 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.

How Do You Keep A Meringue Pie From Weeping?

1. Make sure you don’t overbake 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 to 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 out 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 storage is to insert toothpicks halfway into the meringue, and then wrap 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.

About The Ingredients

Meringue Topping

Egg whites – These come from the yolks needed for the pie filling. They should be at room temperature.

Cream of tartar – This will help stiffen the egg whites.

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, the color of your meringue will be darker from the color of the sweetener.

Pie Filling

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.

Pure vanilla extract – Don’t use synthetic vanilla flavoring. You want the real stuff.

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

Egg yolks – These should be at room temperature.

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.

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

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

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.

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

Pure vanilla extract – Here again, use the real stuff. Not vanilla flavoring.

Cream of tartar – This will help stiffen the whipped cream.

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.

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

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 peaks form.

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

Pie Filling

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

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.

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.)

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.

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

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

Sprinkle the shredded coconut over the raw 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.

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.

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.

Healthy Pie Crust Recipes

• Whole Wheat Pie Crust
• Grain Free Chocolate Pie Crust (Won’t need any pre-baking)
• Oat Flour Pie Crust

Need Supplies?

More Healthy Pie Recipes

• Blueberry Pie
• Banana Cream Pie
• Cranberry Pie
• Peanut Butter Pie
• Fresh Strawberry Pie
• Apple Pie
• Cherry Pie
• Pumpkin Pie
• Pecan Pie

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Coconut Meringue Pie Recipe Card + Video