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Southern Coconut Cream Pie with Meringue Topping and toasted coconut on top.

Southern Coconut Cream Pie with Meringue Topping

A cozy, sweet, and nostalgic dessert featuring a flaky crust, creamy coconut filling, and toasted meringue topping.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 9 inch baked pie crust homemade or store bought, fully baked and cooled
For the filling
  • 2 cups whole milk you can use 2 percent, but whole is richer
  • 1 cup canned coconut milk for a bigger coconut flavor
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large eggs, separated yolks for filling, whites for meringue
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 to 1 1/2 cups sweetened shredded coconut plus a little extra if you want
For the meringue
  • 1/2 cup sugar
  • 1/4 teaspoon cream of tartar optional but helpful

Method
 

Preparation
  1. Bake your crust first. Use your favorite recipe or a store bought crust. Bake it fully and let it cool.
  2. In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the whole milk and coconut milk.
  3. Turn the heat to medium and whisk pretty often. It will look thin for a while, then suddenly it thickens.
  4. When it starts bubbling gently, let it cook about 60 to 90 seconds while whisking.
  5. In a bowl, whisk the egg yolks. Spoon a little of the hot milk mixture into the yolks while whisking, then a little more.
  6. Pour the yolk mixture back into the saucepan and cook another 1 to 2 minutes until thick and glossy.
  7. Take it off the heat. Stir in butter, vanilla, and shredded coconut. Pour it into the cooled baked crust.
  8. Smooth the top. The filling should be hot.
Making the Meringue
  1. Beat the egg whites until foamy, then add cream of tartar if using.
  2. Slowly add the sugar and beat until you get glossy stiff peaks.
  3. Spread the meringue over the hot filling all the way to the crust edge.
  4. Bake at 350 F for about 10 to 14 minutes until the tips are golden.
Cooling
  1. Let it cool on the counter for about an hour, then chill at least 4 hours.

Notes

Southern Coconut Cream Pie with Meringue Topping is best the day you make it, but it holds up well if you store it properly in the fridge. Do not freeze.