This homemade diner-style coconut cream pie recipe with mile-high meringue is 100% made from scratch with triple the coconut flavor! A super flaky homemade pie crust filled with perfectly thickened coconut cream custard made with milk and coconut milk, topped with pillowy meringue and freshly shaved coconut that toasts up to perfection — this is a pie for coconut lovers. And if you’re not a fan of meringue, top it with homemade sweetened whipped cream instead or no topping at all. It’s delicious.
Why We Love this Coconut Custard Cream Pie Recipe
People usually fall into one of two categories when it comes to coconut — you either love it, or you hate it. We happen to love all things coconut and this old-fashioned coconut cream pie is no exception.
- It uses a super tender ultra flaky homemade pie crust
- It uses coconut milk plus regular milk to make it even more coconutty and smooth
- Large hand-shaved coconut flesh adds a beautiful texture, flavor, and dramatic flare
- It’s perfectly sweet, not cloying like some coconut cream pie recipes
- Homemade coconut cream custard is so easy to make and ready in just about 12 minutes (makes a great pudding too!)
- If you want a true mile-high meringue, double the meringue recipe as seen in the photo below of a pie I made years ago
What is Coconut Cream Pie Made of?
Homemade coconut cream pie or coconut cream custard pie consists of a blind-baked pie crust filled with a creamy coconut custard made using full-fat coconut milk, whole milk, egg yolks, cornstarch, sugar, shredded coconut, vanilla extract, unsalted butter, and a pinch of salt. You can top it with homemade meringue as I’ve done here, or with sweetened whipped cream like I did for this black sesame coconut cream pie over here.
What’s the Difference Between a Coconut Cream Pie & a Meringue Pie?
Coconut cream pie and coconut cream pie with meringue are the same except for the topping. Standard coconut cream pie is topped with sweetened whipped heavy cream and coconut cream pie with meringue is topped with a meringue that gets baked to set it.
Why Does My Coconut Cream Pie Get Watery?
There are generally a couple of different reasons cream pies (including coconut cream pie) get watery. Below are ways to avoid a water cream pie whether you’re topping it with whipped cream or a meringue topping.
- To avoid a watery coconut cream pie (or any cream pie) that’s being topped with whipped cream, make sure you cool the pie completely before adding the whipped cream and refrigerating. Otherwise, the filling will sweat and melt the cream creating a watery pie.
- To avoid a watery coconut cream pie with meringue topping, it’s best to pipe the meringue onto the coconut cream while it’s still hot which seals the meringue and helps it cook. Also, you need to spread the meringue all the way to the edges leaving no gaps between the crust and the meringue. Do not overbake or underbake the meringue which will cause it to weep and become watery.
Can You Freeze Coconut Cream Pie?
While technically, it’s not encouraged to freeze coconut cream pie, you can. Just know that the interior gets very hard (icy even) and you’ll need ample time for it to thaw out. It’s best to wrap whole coconut cream pie (or individual slices) with sustainable cling film and then store it in freezer bags or another air-tight container and freeze for up to 3 months. Thaw coconut cream pie overnight in the refrigerator and allow it to temper on the counter until it’s the perfect temperature before serving. And a whipped cream topping freezes better than a meringue topping.
How Do You Store Coconut Cream Pie?
Do I need to store coconut pie with meringue in the refrigerator? Yes, you should always refrigerate cream pies. As mentioned above, you can technically freeze coconut cream pie, but if you’re looking to make the pie and eat it the same day or serve it a couple of days later, use these coconut cream pie storage tips outlined below:
- Store for 2 to 3 days in advance of serving it. Place 4 to 5 skewers into the pie making sure they stick up above the meringue or whipped cream topping. Wrap the pie with sustainable cling film and refrigerate for 2 to 3 days. Alternatively, place it in a cake-keeper and pop it into the fridge if you have the space.
- Serving it the same day you make it. If you’re serving the pie the same day you make it, there’s no need to wrap it. Just pop it into the fridge uncovered or into a cake-keeper in the fridge until ready to serve. Just be sure your refrigerator is free of any smells and you don’t place the pie next to pungent food items like onions, etc. because it can absorb those flavors.
How Long Does Coconut Cream Pie Last?
Generally, you can store coconut cream pie and coconut meringue pies for 3 to 4 days in the refrigerator before they need to be consumed.
What’s the Best Way To Crack Open a Whole Coconut?
The easiest way to open a whole coconut is to use a screwdriver and a hammer. First, find the three “eyes” at the top of the coconut and use a sterilized screwdriver (or similar blunt object) to poke through one of the eyes (see above photos). Strain the coconut water or milk through a fine mesh sieve and reserve it for another use or drink it. Place the coconut inside a clean kitchen towel and wrap it to close it up inside and then whack it a couple of times with a hammer to crack it open.
Homemade Triple Coconut Cream Pie Ingredients
With the exception of the coconut milk and fresh whole coconut, you probably already have everything in your kitchen to make this pie. And while the shaved whole coconut flesh is a beautiful addition to this pie, you can omit it to save time, or substitute untoasted dehydrated or freeze-dried coconut flakes. And if you want to save even more time, buy a pre-made pie crust (the kind that’s rolled up).
Single Pie Crust (or you’re favorite ready-made pie crust)
(You may choose to use butter only or lard only as long as you use a total of 1/3 cup plus 1 tablespoon of total fat in this single-crust recipe. Lard and butter are the best of both worlds and highly recommended.
- all-purpose flour
- lard
- unsalted butter
- sugar (optional)
- kosher salt
- ice-cold water
Coconut Cream
- egg yolks
- cornstarch
- canned full-fat coconut milk
- whole milk (or half and half)
- sugar
- kosher salt
- vanilla bean powder (optional but recommended)
- unsweetened shredded coconut
- pure vanilla extract
- coconut extract (optional)
- unsalted butter
Meringue Topping
- granulated sugar
- large egg whites
- cream of tartar
- pure vanilla extract
Optional Coconut Garnish
- shaved coconut (or untoasted dehydrated or freeze-dried coconut)
How to Make Homemade Coconut Cream Pie From Scratch
This recipe is pretty straightforward. All you need is a single blind-baked pie crust (ready-made or homemade) and a few minutes for the coconut cream to cook. The hardest part is waiting for the pie to set up in the refrigerator to get just cold enough to eat.
- Make the pie crust (If using a ready-made pie crust, skip to step #5 below). Measure the flour, salt, and sugar (if using) in a medium bowl and whisk everything to combine. Add the butter and lard and place the bowl into the freezer for at least 30 minutes to chill.
- Cut the fat into the flour mixture. Using a dough cutter (or two butter knives), cut the butter and lard into the flour mixture until it resembles coarse pea-sized crumbles.
- Add the cold water. Start adding the cold water to the mixture 1 tablespoon (15g) at a time while simultaneously stirring the mixture with a fork to incorporate the water into the flour until the mixture leaves the sides of the bowl. At this point, grab a handful of the dough and if it holds together when squeezed, it has enough water. If it crumbles, continue adding just a bit more water until the mixture holds itself together, but isn’t wet or sticky.
- Chill the dough. Form a flattened disc, wrap it in sustainable plastic wrap, and chill the dough in the fridge for at least 20 minutes but even better for one hour. If you’re in a hurry, place it in the freezer for 20 to 25 minutes or until firm but not frozen.
- Roll out the dough & get it into the pie plate. When the dough has rested and is completely chilled, working as quickly as possible, place the disc onto a lightly floured countertop (or between 2 pieces of parchment paper), and using a floured rolling pin, roll the pastry out to approximately 1/4-inch thickness. Using your rolling pin, gently roll up the dough back onto itself on the rolling pin (see photos) and transfer it to the pie plate. Gently unroll it into the pie plate. Press the dough around and gently into, the sides of the pie plate. Trim the dough if needed leaving approximately 1 inch extra beyond the perimeter of the plate. Pinch or fold the pie dough into a decorative pattern all the way around being sure to secure the dough to the pie plate to ensure a well-sealed edge.
- Chill the dough-lined pie plate. Place the pie plate into the freezer for 30 minutes to chill and firm up ensuring a flaky crust.
- Blind-Bake the pie crust. When ready to bake, prick holes in the bottom and the sides to prevent the crust from bubbling, line it with parchment paper, and place dried beans, rice, or ceramic pie weights directly on top and bake in a preheated 475°F/245C° oven for approximately 20 to 25 minutes, or until golden brown being sure to remove the parchment paper with pie weights during the last 5 minutes of baking to ensure the bottom is fully cooked. Remove from oven to a wire rack to cool completely before filling.
- Make the coconut cream. In a medium bowl, whisk the egg yolks and cornstarch until no streaks remain and set aside. In a medium saucepot set over medium-high heat, add the coconut milk, milk (or half-and-half if using), sugar, salt, and vanilla bean powder (if using) and bring the mixture to a boil and cook for just 1 to 2 minutes. Reduce the heat to low while you temper the egg mixture.
- Temper the egg yolk mixture & finish the coconut cream. Add about 1/4 cup of the hot coconut cream mixture to the egg yolk-cornstarch mixture whisking constantly so the eggs so do not curdle. Turn the heat back up to medium-high and bring the cream to a boil. Simultaneously add the tempered egg mixture to the coconut cream mixture in a slow steady stream while whisking vigorously. Continue cooking and whisking for about 2 minutes until the mixture thickens enough to coat the back of a spoon. Turn off the heat, add the shredded coconut, vanilla extract, coconut extract (if using), and butter, and whisk well to combine. Place recyclable cling film right on top of the coconut cream to prevent it from forming a “skin” on top while you prepare the meringue.
- Fill and chill the pie. Pour the warm coconut cream mixture into the cooled pie crust, smooth it out evenly, and cover it with Once the cream has cooled to room temperature, place the pie into the refrigerator for at least 4 hours, but even better overnight. *If the coconut cream is ready before the pie crust has fully cooled, add a layer of parchment paper or sustainable cling film to the top of the cream in the pot to keep it from forming a skin.
- Make the meringue. In a medium-sized bowl using an electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, add the egg white and beat on medium-high until soft peaks form (about 3 minutes). Add the cream of tartar and beat for 1 minute more. Add the sugar one tablespoon at a time until incorporated. Turn off the mixer to scrape down the sides and then resume mixing on medium speed. Add the vanilla and continue beating on medium-high until the meringue will hold stiff peaks and hold its shape (about 3 to 4 more minutes).
- Assemble the pie. Preheat the oven to 325°F/160°C. Add the coconut cream to the cooled pie shell and smooth it out. Top the coconut cream with the meringue being sure to go all the way to the edges of the pie crust leaving no gaps and creating a completely sealed pie. *Meringue requires that the pie filling be completely enclosed in the meringue so that it doesn’t weep or cave in after baking. Use the back of a spoon or a spatula to create the desired design of the meringue. Decorate it with shaved coconut pieces and bake for 20 to 25 minutes or until the meringue is set and the top of the pie is golden brown. Remove the pie from the oven to a cooling rack and allow it to completely cool. Place the pie in the refrigerator for at least 4 hours to chill and, Enjoy!
Homemade Triple Coconut Cream Pie recipe step-by-step photos
Tips & Techniques for the Flakiest Pie Crust Every Time
Making a tender flaky pie crust is easy when you follow a few simple techniques. If you’re new to making pie crusts or pastry dough of any kind, head over here to this post for all you need to know before you get started.
Looking for a Little More Pie Inspiration?
Below are a few of our favorite pie recipes that we think you might also enjoy.
- The Very Best Southern Pecan Pie
- The Best Key Lime Pie with Biscoff Cookie Crust
- Easy Strawberry-Rhubarb Cream Cheese Pie (No-Bake)
- Cherry Crumb-Crunch Pie w/Scratch Made Cherry Pie Filling + Streusel Topping
- Best Ever Arkansas Possum Pie (100% Scratch-Made)
- Crispy + Flaky Southern Fried Cherry Pies (Best Ever)
- Numero Uno Sour-Cherry Pie Filling (From Scratch)
- Crispy + Flaky Southern Strawberry-Rhubarb Fried Pies (Best Ever Hand Pies)
- Black Sesame Triple Coconut Cream Pie (Celebrating Brain Cancer Awareness Month + My Mama)
- A Better Homemade Turkey Pot Pie (The Ultimate Pot Pie Recipe)
Let’s Get Started!
PrintDiner Style Coconut Cream Pie with Mile-High Meringue Topping
- Total Time: 5 hours 15 minutes
- Yield: One 9-inch Pie 1x
- Diet: Vegetarian
Description
Indulge in this diner-style triple-coconut cream pie with mile-high meringue! This made-from-scratch dessert features a flaky crust, velvety coconut custard, and your choice of pillowy meringue or fresh whipped cream. Topped with toasted fresh coconut shavings, it’s perfectly sweetened and full of coconut flavor.
Ingredients
Single Pie Crust Ingredients (or substitute store-bought pie crust)
- 1 cup all-purpose flour (120g)
- 2 tablespoons + 2 teaspoons lard pinched off into 1/2 inch pieces (38g)
- 2 tablespoons + 2 teaspoons butter cut into 1/2 inch pieces (38g)
- 1 teaspoon sugar (4g)
- 1/4 teaspoon kosher salt (1g)
- 2 to 3 tablespoons ice-cold water (30 to 45g)
Coconut Cream Ingredients
- 4 large egg yolks
- 1/4 cup cornstarch (30g)
- 1 (14-ounce) can of full-fat coconut milk (400g)
- 1 cup half-and-half or whole milk (240g)
- 2/3 cup sugar (130g)
- 1/4 teaspoon kosher salt (1g)
- 1/4 teaspoon vanilla bean powder (optional but recommended)
- 1 cup unsweetened shredded coconut (use sweetened coconut for a sweeter pie) (75g)
- 1 teaspoon pure vanilla extract
- 4 drops coconut extract(optional but recommended)
- 2 tablespoons unsalted butter, room temperature (30g)
Meringue Topping
- 4 to 6 tablespoons granulated sugar (45g-90g)
- 6 large egg whites, room temperature
- 1/4 teaspoon cream of tartar (1g)
- 1/2 teaspoon pure vanilla extract (3g)
Optional Coconut Garnish
- 1/4 to 1/2 cup shaved coconut from a whole coconut (sub untoasted dehydrated or top pie slices with cripsy freeze dried coconut when serving)
Instructions
- Make the pie crust (or substitute store-bought and skip to Step 5): Whisk flour, salt, and sugar in a bowl. Add butter and lard, then freeze for 30 minutes.
- Cut fat into the flour until pea-sized crumbles form. Add ice-cold water 1 tablespoon (15g) at a time, stirring with a fork until dough just holds together when squeezed. Form a dough disc, wrap, and chill it for 30 minutes to 1 hour (or freeze for 20-25 minutes) until firm but not frozen.
- Roll out chilled dough to 1/4-inch thickness on a lightly floured surface working as quickly as possible to keep the dough cold. Transfer to pie plate, trim excess, and crimp the edges.
- Freeze the dough-lined pie plate for 30 minutes.
- Blind-bake the pie crust: Using a fork, prick the crust all over, line with parchment and add pie weights (or rice or dried beans). Bake at 475°F/245°C for 20-25 minutes, removing weights for the last 5 minutes to allow the bottom to cook. Cool completely.
- Make the coconut cream filling: In a medium bowl, whisk together the egg yolks and cornstarch until no streaks remain. Set aside.
- In a medium saucepot set over medium-high heat, bring the coconut milk, milk (or half-and-half if using), sugar, salt, and vanilla bean powder to a boil, and then continue cooking for 1-2 minutes longer. Reduce heat to low and whisk to combine.
- Temper the egg yolk mixture & finish the coconut cream. Working quickly, add 1/4 cup of the hot coconut cream mixture to the egg yolk-cornstarch mixture whisking constantly so the eggs so do not curdle. Turn the heat back up to medium-high and bring the cream to a boil. Next add the tempered egg mixture to the coconut cream mixture in a slow steady stream while whisking vigorously. Continue cooking and whisking for about 2 minutes until the mixture thickens enough to coat the back of a spoon. Turn off the heat, add the shredded coconut, vanilla extract, coconut extract (if using), and butter, and whisk well to combine. Top with parchment or sustainable cling film to keep a skin from forming.
- Make the meringue: Using an electric or stand mixer, beat egg whites on medium-hhigh until soft peaks form (3 minutes). Add cream of tartar and beat 1 minute. Gradually add sugar 1 tablespoon at a time stopping the machine periodically to scrape down the sides. Add vanilla, continue beating on medium-high until stiff peaks form (3-4 minutes more).
- Assemble & bake:Assemble the pie: Preheat oven to 325°F/160°C. Pour hot coconut cream into the cooled crust. Top with meringue, sealing edges completely leaving no gaps between the crust and the meringue to prevent weeping. Create design with spoon, spatula, or piping bag, add shaved coconut. Bake 20-25 minutes until golden. Cool completely, then chill 4+ hours. Enjoy!
Notes
- Do not use refrigerated coconut milk or Coco Lopez Cream of Coconut. Instead, use canned or boxed full-fat coconut milk (see photos in the main post).
- Check out the full pie crust tutorial over here to learn more about how to make a super flaky and tender pie crust.
- When making meringue, ensure there is no fat or oil of any kind (including egg yolk) in the egg whites, bowl, or on the whisk/beaters, or your meringue will not whip up correctly.
- Adding meringue to hot coconut cream will help you avoid the meringue weeping.
- The colder the whipped cream, the faster it will reach stiff peaks.
- For a traditionally sweetened meringue, add 6 tablespoons (90g) of sugar. For us, 4 to 5 tablespoons is perfectly sweet and more than enough sugar.
- For a Mt. Everest-style meringue as seen in the main post, double the meringue recipe.
- Prep Time: 45 minutes
- Refrigerating Time: 4 hours
- Cook Time: 30 minutes
- Category: Pies + Cobblers + Crostate
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice