Creamy Coconut Meringue Pie

Name: Creamy Coconut Meringue Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: ¾ cup sugar; ⅓ cup flour; ⅛ tsp salt; 2 cups milk; ½ tsp vanilla; 2 Tbsp butter; 3 eggs, separated; ½ can Angel Flake coconut

This Creamy Coconut Meringue Pie features a rich, custardy filling packed with sweet coconut and topped with a golden, fluffy meringue. It’s a classic Southern-style dessert perfect for holidays or anytime you’re craving comfort in a crust.

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Creamy Coconut Meringue Pie

Rated 5.0 stars by 1 users

Author:

Jessica Cain Montano

Servings

Prep Time

20 minutes

Cook Time

40 minutes

This Coconut Meringue Pie is a nostalgic favorite with a velvety coconut custard filling and a light, glossy meringue topping. Sweetened with just the right amount of sugar and made with pantry staples, it’s an easy pie that looks impressive and tastes even better. The warm filling comes together on the stovetop, poured into a pre-baked pie crust, and baked just enough to set the cloud-like meringue. Serve it chilled or at room temperature for a slice of Southern comfort.

Ingredients

¾ cup sugar
⅓ cup flour
⅛ tsp salt
2 cups milk
½ tsp vanilla
2 Tbsp butter
3 eggs, separated
½ can Angel Flake coconut

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Directions

In a saucepan, combine sugar, flour, and salt.
Gradually whisk in the milk until smooth.
In a separate bowl, lightly beat the egg yolks.
Add the yolks and butter to the saucepan mixture.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth (about 10–12 minutes).
Remove from heat and stir in the vanilla and coconut.
Pour the hot filling into a pre-baked 9-inch pie shell.
In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add 6 tablespoons of sugar and continue beating until glossy, stiff peaks form.
Spread the meringue over the hot pie filling, sealing the edges to the crust.
Bake at 325°F for 25 minutes, or until the meringue is lightly golden on top.
Cool completely before serving. For best results, chill for at least 2 hours before slicing.

Recipe Note

Make sure the pie filling is hot when applying the meringue—this helps seal the layers and prevents weeping.
Use a pre-baked pie shell for best results; store-bought or homemade both work.
To toast the meringue more evenly, you can use a kitchen torch after baking if desired.
Store leftovers loosely covered in the refrigerator for up to 2 days.

Creamy Coconut Meringue Pie