Coconut Meringue Pie Made Easy – No Fail Meringue

Coconut Meringue Pie is easier than you think! A heavenly cloud of foolproof meringue atop sweet and creamy coconut custard in a flakey golden crust. The only “weeping” will be from your delight!

Our frozen homemade pie crust is a favorite stress saver, perfect for delicious dishes or desserts like Easy Chicken Pot Pie, Savory Broccoli Cheddar Quiche, and Spring Veggie Galette. Pick your fav Upside Down Apple Pecan Pie or a yummy Tart Cherry Crumb. For kicks (and hankering for fresh Spring berries), you gotta try Strawberry Pretzel Pie. (Yep, a pretzel crust is fantastic!)

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Why Coconut Meringue Pie Is Easier Than You Think!

There isn’t a holiday or occasion that a light, creamy coconut meringue won’t fit right in! An easy coconut custard pie recipe is as delightful as it looks and even more satisfying when you’ve made it yourself! That’s the first of many reasons you’ll be so pleased with this coconut meringue pie recipe!

• Easily create a creamy coconut-infused custard pie filling that infuses you with nostalgic flavor!
• A pre-baked pie crust creates a golden flakey barrier from the wet ingredients; no soggy crust! 
• Simple hacks and tips make it possible to turn out a great meringue every time.
• Enjoy sharing your lightly toasted clouds of fluffy meringue pie with friends and family.
• Reading through the instructions until you feel comfortable is more than half the challenge of a scrumptious coconut cream pie with foolproof meringue.

Coconut Custard Pie & No Fail Meringue Ingredients

Blind bake a 9-inch refrigerated, frozen, or homemade pie crust so you are ready for the coconut custard when it’s time. The remaining ingredients are simple pantry staples; remember to let the eggs come to room temperature for 30 minutes!

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Pie Shell – you’ll want to use a pre-baked* 9” pie shell made from a refrigerated, frozen, or homemade pie crust. 
• Sugar – white granulated sugar is the standard, but feel free to use coconut sugar if you would like.
• Cornstarch – used as a thickening agent for the custard.
• Salt
• Milk -I suggest using whole or equal parts of milk and half and half for extra richness. Canned coconut milk should work too.
• Egg Yolks – Keep three of the whites for the meringue ( see tip below). The extra can be brushed over the pie crust to seal it.
• Butter – You can use coconut oil (solid at room temp) for an extra layer of coconut flavor.
• Vanilla Extract – the soft sweet essence of vanilla complements the coconut custard. 
• Sweetened Shredded Coconut – is the flavor base of the custard. You can grind the coconut in a food processor if you don’t want a chewy texture. 

*Pre-baking a pie crust is also called blind baking. I have a section in my Broccoli Quiche recipe that explains the how & why of this simple process. Check it out~!

Ingredients For Pie Meringue:

• Egg Whites – Fresh eggs will yield the most volume in your meringue. Remember the egg whites must be room temperature (see tip below).
• Cream Of Tartar – is an essential acidic addition to the meringue mixture; it stabilizes the egg whites to keep the foam from collapsing. 
• Sugar – will dissolve better if it is powdered or superfine sugar; no grittiness.

Pro Tip:  Eggs will separate best when they are cold. Separate your eggs while they are cold then allow the whites to come to room temperature for 30 minutes before whipping for the meringue

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How To Make Coconut Custard Pie With Stabilized Meringue

You’ll only need a few kitchen tools for an easy coconut meringue pie, including a prepared crust. You will need a saucepan, whisk, metal or glass mixing bowls, mixer, spatula, and cooling rack.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Whisk milk and egg yolks, then add sugar, cornstarch, and salt to a saucepan.
2. Stir while patiently heating to a boil; remove from heat, add vanilla, butter, and coconut, then pour the coconut pie filling into the prepared pie crust.
3. Have your meringue whipped and ready to spread over hot coconut filling.
4. Bake in a preheated oven until meringue turns a light golden brown and reaches 160° F
5. Let coconut meringue pie cool for an hour, then refrigerate for at least three hours before serving.

How To Make Homemade Meringue

1. For meringue, beat egg whites and cream of tartar until soft peaks form (about 1 minute). 
2. Gradually beat in one tablespoon of sugar at a time, until it has dissolved and the meringue forms stiff peaks (about 4 minutes).
3. Spread evenly over hot coconut custard filling, sealing meringue to the edges of the crust. Sprinkle with coconut.

Tips For Coconut Custard Meringue Pie Made Easy

A separate section below contains excellent tips to avoid a weepy meringue.

• When making the meringue, use a clean metal or glass mixing bowl – avoid plastic bowls, as they have an oily residue. Oil or fats can drastically reduce the volume of air bubbles* and affect the ability of the sugar to absorb egg white liquid. 
• Make sure all of your tools are impeccably clean and absolutely dry.
• For the best results, use superfine or confectioners sugar for the pie meringue. It dissolves easier for a sturdier meringue and reduces the chance of destabilizing your meringue foam by overmixing. 
• If you only have white granulated sugar, make your own superfine sugar using a food processor, blender, or Nutri Bullet to pulverize the sugar 1:1 into a finer powder.
• Add the sugar to the whipped eggs and cream of tartar mixture in steady increments, one tablespoon at a time.
• Be careful not to overbake your meringue! Overbaking causes egg whites to shrink and squeeze out moisture droplets. 
• Use a spoon to create decorative swirls on the meringue for even browning. 
• High peaks or crests can cause excessive browning on the tips. 
• To pre-bake/blind bake a pie crust, line a frozen crust with foil and fill it with pie weights, dry beans or sugar. Start with a fully frozen crust and bake for about 45-60 minutes at 350F.
• Allow the pie to cool completely at room temp or chill in the refrigerator before serving. If it’s at all warm you will have a runny pie when you cut into it.

Refrigerating Coconut Meringue Pie

Coconut Meringue Pie is best enjoyed the day it’s made.

If you have leftovers keep the meringue pie in the fridge for up to 3 days loosely covered with plastic wrap or an airtight container. However, be mindful of weeping when exposed to humidity. Place a paper towel in the airtight container to absorb extra moisture.

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