Coconut Cream Pie with Mile‑High Meringue

A Slice of Sunday‑Dinner Nostalgia

There’s something about a coconut cream pie crowned with golden peaks of meringue that turns grown‑ups into giddy kids again. Maybe it’s the way the custard smells like Grandma’s kitchen in mid‑July, or how the first forkful sends toasted coconut snowflakes drifting onto your plate like edible confetti. I remember tip‑toeing on a milk crate so I could “help” my Mamaw whisk the custard—really just an excuse to lick the spoon when she wasn’t looking.

Fast‑forward a few decades and I’m the one shooing curious grand‑babies away from the cooling rack (good luck with that!). This mile‑high coconut cream pie with meringue is my modern‑classic spin on Mamaw’s recipe: a flaky blind‑baked crust, silk‑smooth coconut custard, and a sky‑scraping meringue that toasts up like campfire marshmallows sprinkled in coconut.

If you’re here for nostalgia, you’re in the right apron. If you’re here because a certain bakery charges $48 for a pie that disappears in two slices, you’re also in the right apron. Either way, grab your saucepan and let’s chase those sweet kitchen memories together.

Kitchen‑table debate: Do you chill your coconut cream pie or serve it slightly warm like old‑school diners did? Tell us in the comments!

Why You’ll Love This Recipe

True diner‑style meringue. A cornstarch slurry keeps it tall and weep‑proof.
Deep coconut flavor three ways—shredded coconut, coconut milk, and toasted coconut on top.
Make‑ahead friendly. Bake crust and cook custard the night before; add fresh meringue just before serving.

Ingredient Notes & Smart Swaps

Ingredient	Why It Matters	Easy Swap
Unsweetened shredded coconut	Toasts evenly with no burnt sugar bits.	Sweetened coconut—reduce sugar by 2 Tbsp.
Full‑fat canned coconut milk	Gives custard its signature silkiness.	Whole milk + 1 tsp coconut extract.
Cornstarch‑water slurry	Stabilizes meringue so it doesn’t weep.	¼ tsp cream of tartar.
Blind‑baked 9” crust	Prevents soggy bottoms.	Graham‑cracker crust for a no‑roll option.

Need a foolproof crust? My readers swear by Never‑Soggy Pie Crust—worth a peek before you preheat.

Equipment You’ll Need

9‑inch pie plate (glass or metal)
Rolling pin & pie weights (or dried beans)
Heavy‑bottom saucepan
Silicone whisk (gentler on non‑stick pots)
Stand mixer or hand mixer for meringue
Wire cooling rack

Pro‑Tip: A digital instant‑read thermometer helps you catch the custard at 190 °F—the sweet spot where it thickens magically.

Step‑by‑Step Photo Guide

Blind‑bake crust – golden but still light. (Image placeholder – alt: blind‑baked pie crust)
Whisking custard to pudding‑thick ribbons. (Image placeholder – alt: coconut custard in saucepan)
Swirling mile‑high meringue before the oven. (Image placeholder – alt: meringue peaks on coconut pie)
Fresh from the oven – toasted tips and coconut snow. (Image placeholder – alt: baked coconut cream pie with toasted meringue)

Detailed Instructions

1 – Blind‑Bake the Crust

Roll chilled dough into a 12‑inch circle; ease into a 9‑inch plate.
Dock with a fork, line with parchment, and fill with pie weights.
Bake at 400 °F for 15 min. Remove weights; bake 5 min more until lightly golden. Cool while you make filling.

Crust hack: A still‑warm crust helps the meringue seal to the edges, preventing shrink‑back.

2 – Coconut Custard Filling

In a heavy saucepan whisk ¾ cup sugar, ¼ cup cornstarch, and ½ tsp salt.
In a bowl, whisk 3 egg yolks with 1 can (13.5 oz) coconut milk + 1 cup whole milk.
Slowly pour wet into dry over medium heat, whisking constantly. After 8–10 min the mixture thickens to pudding‑like ribbons (190 °F).
Off heat, stir in 2 Tbsp butter, 1 tsp vanilla, and 1 cup toasted coconut.
Pour filling into the warm crust; keep pie on a rimmed baking sheet.

Troubleshoot: Lumps? Push custard through a fine‑mesh sieve—nobody will know!

3 – Mile‑High Meringue

Dissolve ¼ tsp cornstarch in 2 tsp almost‑boiling water; let cool.
In a squeaky‑clean bowl whip 3 egg whites + pinch salt to soft peaks.
Gradually add 6 Tbsp sugar, beating to stiff, glossy peaks. Beat in cornstarch slurry + ½ tsp vanilla.
Heap meringue over warm custard, sealing to crust. Swirl high peaks; sprinkle 2 Tbsp coconut over the top.
Bake at 425 °F for 8–10 min until tips turn deep caramel‑brown.

4 – Cool & Serve

Rest pie 1 hour at room temp, then chill at least 3 hours for picture‑perfect slices—if you can wait!

Coconut 101 – Picking the Perfect Flake

Sweetened vs. unsweetened: Sweet flakes toast faster; watch closely.
Toast it yourself: A 350 °F oven, 6–8 minutes, stirring once, gives even color.
Freeze extras: Toast a whole bag and stash leftovers up to 3 months.

Variations & Dietary Twists

Gluten‑Free: Use a GF almond‑flour crust.
Dairy‑Free: Swap butter for coconut oil; use all coconut milk. Aquafaba makes a gorgeous vegan meringue.
Tropical Piña Colada Pie: Fold ¼ cup well‑drained crushed pineapple into cooled custard.
Chocolate‑Drizzle Finish: After chilling, zigzag cooled melted chocolate over the meringue—great for holiday tables.

Serving Suggestions

Pair each slice with an icy glass of sun tea on the porch, or go full diner‑throwback with a scoop of vanilla bean ice cream. Craving more coconut? Try Homemade Coconut Cake next for fluffy layer‑cake heaven. And if meringue is your love language, bookmark Lemon Meringue Pie Recipe (Easy) for a zesty sister dessert.

Storage & Make‑Ahead Tips

Refrigerate: Loosely tent with foil or an overturned mixing bowl. Best within 3 days.
Freezing: Coconut custard freezes well, but meringue does not. Freeze custard‑filled crust (wrapped) up to 1 month; top with fresh meringue before serving.
Leftover slices: The crust softens after Day 3, but a quick 5‑minute chill in the freezer firms things up nicely.

Troubleshooting Common Issues

Problem	Likely Cause	Easy Fix
Runny custard	Undercooked—needs to hit 190 °F.	Return to heat, whisk until thicker.
Weeping meringue	Over‑baked or under‑stabilized.	Use cornstarch slurry and pull pie as soon as peaks brown.
Shrinking meringue cap	Didn’t seal edges.	Spread meringue to touch crust while both are warm.

Tiny Kitchen Science – Why Cornstarch Makes Weep‑Proof Meringue

Cornstarch gelatinizes around 203 °F. As the meringue bakes, those starch granules trap water inside a gel matrix, stopping sugary tears in their tracks. (I nerded out on this after reading a brilliant explainer on Serious Eats!)

FAQ (Schema‑Ready)

Q1: Can I use whipped cream instead of meringue?
Absolutely—just chill the pie completely, then pipe or dollop sweetened whipped cream right before serving.

Q2: How long does coconut cream pie last?
Covered and refrigerated, it’s best within three days. After that, the crust softens and the meringue loses loft.

Q3: Can I toast coconut in the microwave?
Yes! Spread flakes on a microwave‑safe plate, zap in 30‑second bursts, stirring between, until golden (about 2 minutes total).

Your Turn!

Did coconut cream pie make an appearance at your Sunday dinners? Tell us below—do you serve it warm, chilled, or (like my Uncle Ray) frozen? Share your memories, rate the recipe, and post a photo on Pinterest or Facebook so our comfort‑food family can feast with their eyes!