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Favorite Coconut Meringue Pie Recipe

Favorite Coconut Meringue Pie Recipe

We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. —Betty Sitzman, Wray, Colorado
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min. + cooling YIELD:8 servings


  • Pastry for single-crust pie (9 inches)
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, lightly beaten
  • 1 cup sweetened shredded coconut, finely chopped
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 cup sweetened shredded coconut


  • 1. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
  • 2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.
  • 3. In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • 4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted.
  • 5. For meringue, in a small bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
  • 6. Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake 12-15 minutes or until the meringue is golden. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving. Yield: 8 servings.

Recipe Note

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Pie weights: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Nutritional Facts

1 piece: 415 calories, 20g fat (12g saturated fat), 101mg cholesterol, 302mg sodium, 54g carbohydrate (35g sugars, 1g fiber), 6g protein.

Reviews for Favorite Coconut Meringue Pie

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Katherine User ID: 9232190 271389
Reviewed Aug. 5, 2017

"This pie is so fabulous! I followed recipe to the exact, only diffrence is i used coconut milk instead of regular milk, bumped up vanilla to 1 tsp., and I used a graham cracker crust over reg. pie crust. This pie is so decadent and indulging you will be coming back to sneak a bite in the middle of the night! And it gets better the longer you let it sit in the fridge. -the only thing i thought was a little wierd is there was a thick clear liquid, not alot but enough to notice it, that seaped from the pie. It even tasted fantastic though so im not gonna let it bother me! Not sure if its because I used coconut milk instead of milk but next time I make it I will use reg., but i seriously recommend this pie to anyone who likes coconut and something sinfully delicious!"

JMonty2 User ID: 8586248 235605
Reviewed Oct. 25, 2015

"Excellent. Perfect old fashioned pie."

mknuth User ID: 1302723 100794
Reviewed Nov. 7, 2014

"To make sure the bottom of the crust is baked through, I bake pies on a pizza stone or prebake the crust for a few minutes. Good luck!"

MMahala User ID: 6543116 86459
Reviewed May. 6, 2013

"I tasted the custard while it was still warm and was afraid that it wasn't sweet enough. However, once the pie sat in the fridge overnight, it tasted great! The only change I made to the recipe is I brushed my pie crust with egg white before baking and I did not have a soggy crust. I also think 1/2 cup of coconut for the topping is a bit much. I only used about 1/4."

lisa53202 User ID: 1079567 109222
Reviewed Feb. 22, 2011

"Coconut cream is my husband's favorite kind of pie, and he really liked this. I made it with 1/2 cup sugar and 1 tsp. vanilla."

llrg User ID: 5005958 52961
Reviewed Jan. 30, 2011

"Until we ate a piece of this kind of pie at a great pie-making shop, I did not know how much my husband loved this pie. I have made this recipe several times and it is now a favorite around here. It is so tasty and decadent!"

stashcat User ID: 3194510 56930
Reviewed Jun. 21, 2008

"For soggy crust, you might try brushing the crust with egg white (beaten) before baking it for recipes that call for a pre-baked crust. Hope this helps."

gg88 User ID: 576626 85312
Reviewed Feb. 2, 2008

"Had the same problem with the soggy crust from the liquid. What is causing this problem and how can i address this problem?

Thanking you in Advance

mscf029 User ID: 1583990 36056
Reviewed Jan. 30, 2008

"I just made this first ever meringue pie and I am not sure if I did something wrong?? It seems to be leaking some clear liquid and making the crust soggy. What could I have done wrong?"

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