Coconut Cream Pie With Meringue

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Variations & Substitutions

Coconut. Sweetened shredded coconut works best for the filling, adding just the right texture and sweetness. Store-bought pie crust.Use a classic butter or shortcrust pastry for a flaky base. You can also use a graham cracker crust for a different version. Make sure it’s labeled gluten-free if needed. Cornstarch. Swap with arrowroot powder or tapioca starch. Whole milk. You can substitute this with coconut milk or coconut cream for more coconut flavor. You can also use other plant-based milk. Eggs. Use the yolks for the pie, and save the egg whites for the meringue! Butter. Use unsalted butter. If you’re using salted butter, you can reduce the extra salt. Toasted coconut topping. Top the meringue with toasted coconut flakes for added flavor.

📖 How to make coconut cream pie

Step 1:Pre-bake the pie crust if using a raw crust, then let it cool completely before adding the filling. So. Delicious.

Refreshing flavor. It’s light, sweet, and nutty and is a comforting treat that will instantly transport you to the tropics. Easy to make at home. This showstopping dessert is easy to make, even for beginner bakers. Naturally gluten-free and nut-free!

If you’re looking for more easy pies, check out my pumpkin pie with condensed milk, lemon icebox pie, and double crusted sweet potato pie.

When tempering the egg yolks, add the hot milk mixture very slowly and whisk constantly to prevent curdling. Whisk the pie filling mixture continuously while cooking to keep it silky smooth and avoid lumps. Cool the coconut cream filling slightly before spreading the meringue on top to help it stick better. Spread the meringue all the way to the crust edges to seal it; this prevents it from shrinking during baking. Use the back of a spoon to create decorative swirls and peaks on the meringue—it’s fun and makes the pie look professional. Keep an eye on the broiler while browning the meringue—it can go from golden to burnt in seconds. Chill the pie for at least two hours in the refrigerator before slicing to allow the filling to set properly. Use a serrated knife to cut clean slices without tearing the meringue.

🍴Storage and reheating suggestions

Store leftover pie in an airtight container or cover it loosely with foil and keep it chilled in the fridge. It should stay fresh for 2-3 days. I don’t recommend freezing this pie as the texture of the meringue will harden and become rubbery.