Coconut cream pie is a luscious dessert featuring a creamy coconut custard filling, often made with coconut milk and shredded coconut, all nestled in a flaky pie crust. The pie is typically topped with a sweet meringue, which is made from whipped egg whites and sugar, creating a light and airy finish. The combination of flavors and textures makes it a favorite among coconut lovers.

1 pre-baked 9-inch pie crust (homemade or store-bought)

1 cup granulated sugar
5 tablespoons all-purpose flour
¼ teaspoon salt
2 cups milk (whole or coconut milk for a richer flavor)
3 large egg yolks, lightly beaten
1 cup sweetened shredded coconut
2 teaspoons vanilla extract

3 large egg whites
6 tablespoons granulated sugar
¼ teaspoon cream of tartar
½ cup sweetened shredded coconut (for topping)

Preheat your oven to 450°F (230°C).
Line the pie crust with heavy-duty foil and bake for about 8 minutes.
Remove the foil and bake for an additional 5 minutes until golden brown. Let it cool on a wire rack.

In a large saucepan, combine the sugar, flour, and salt. Gradually stir in the milk until smooth.
Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
Remove from heat and temper the beaten egg yolks by slowly adding a small amount of the hot mixture to them. Then, return the egg yolk mixture to the saucepan.
Bring the mixture to a gentle boil again, then stir in the shredded coconut and vanilla extract.
Pour the filling into the cooled pie crust.

In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
Gradually add sugar while continuing to beat until stiff peaks form and the meringue is glossy.
Spread the meringue over the coconut filling, sealing the edges to prevent shrinking. Sprinkle with additional shredded coconut.

Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is golden brown.
Let the pie cool on a wire rack for an hour, then refrigerate for at least 3 hours before serving.

Coconut cream pie features a filling that is cooked on the stovetop, while coconut custard pie has a filling that cooks in the oven. The former is typically thicker and creamier, while the latter is more akin to a traditional custard.

To avoid a soggy crust, ensure that your coconut filling is thick before pouring it into the crust. Using flour in the filling helps absorb moisture, keeping the crust crisp.

Yes! Coconut cream pie can be made a day in advance. Store it in the refrigerator, loosely covered with plastic wrap, and enjoy within 3-4 days.

Coconut cream pie pairs beautifully with fresh berries, tropical fruits like mango or pineapple, or a dollop of whipped cream for added indulgence.

A coconut cream pie with meringue is a delightful dessert that is sure to impress your family and friends. With its creamy filling and fluffy topping, it embodies the essence of tropical indulgence. Follow this recipe, and you’ll have a stunning pie that not only tastes amazing but also looks beautiful on your dessert table. Enjoy this classic treat and bring a slice of paradise to your home!