The No-Fuss Coconut Cream Pie Everyone Will Rave About! (2024)

💭 Why this coconut cream pie feels like a vacation

This coconut cream pie is a triple threat: creamy, fluffy, and beautifully golden. The filling is silky smooth with the perfect hit of coconut, while the meringue topping adds a light, airy touch. I’ll never forget the first time I pulled this pie from the oven, its golden peaks glowing like a reward for my patience.

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.

Step 2:
In a medium saucepan, combine sugar, cornstarch, and salt. Gradually add milk, whisking to combine. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil (about 6-8 minutes).

Step 3:
In a separate bowl, whisk the egg yolks. Slowly add about ½ cup of the hot milk mixture to the yolks to temper them, whisking constantly until incorporated.

Step 4:
Pour the egg yolk mixture into the saucepan. Cook for 2 more minutes, stirring constantly, until the mixture is thick and smooth.

Step 5:
Remove from heat, then stir in shredded coconut, vanilla extract, and butter until well blended.

Step 6:
Pour the coconut custard filling into the cooled pie crust, smoothing the top with a spatula.

Step 7:
In a large mixing bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form. Add the vanilla extract and beat briefly to incorporate.

Step 8:
Spoon the meringue over the coconut cream filling, spreading it to cover the filling completely and sealing the edges to the crust. Use the back of a spoon to create swirls and peaks.

Step 9:
Place the pie under a preheated broiler for 1-2 minutes, watching closely, until the meringue is golden brown. Alternatively, bake at 350°F (175°C) for about 10 minutes if you prefer a slower browning.

Step 10:
Let the pie cool to room temperature, then refrigerate for at least 2 hours to fully set.

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• 1 9-inch pie crust, pre-baked, cooled
• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 3 cups whole milk
• 4 egg yolks, large, lightly beaten
• 1 cup shredded sweetened coconut
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Meringue Topping:

• 4 egg whites, large
• ¼ teaspoon cream of tartar
• ½ cup granulated sugar
• ½ teaspoon vanilla extract

• Pre-bake the pie crust if using a raw crust, then let it cool completely before adding the filling.

• In a medium saucepan, combine sugar, cornstarch, and salt. Gradually add milk, whisking to combine.

• Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil (about 6-8 minutes).

• In a separate bowl, whisk the egg yolks. Slowly add about ½ cup of the hot milk mixture to the yolks to temper them, whisking constantly until incorporated.

• PoÙur the egg yolk mixture back into the saucepan.

• Cook for 2 more minutes, stirring constantly, until the mixture is thick and smooth.

• Remove from heat, then stir in shredded coconut, vanilla extract, and butter until well blended.

• Pour the filling into the cooled pie crust, smoothing the top with a spatula.

• In a large mixing bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form.

• Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form. Add the vanilla extract and beat briefly to incorporate.

• Spoon the meringue over the coconut cream filling, spreading it to cover the filling completely and sealing the edges to the crust. Use the back of a spoon to create swirls and peaks.