Coconut Meringue Pie is a classic American dessert combining a silky coconut custard filling with a toasted marshmallow meringue topping in a flaky pie crust. The marshmallow meringue sets this version apart from traditional egg-white meringues, making it foolproof and crowd-pleasing.
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Pre-bake two frozen pie crusts according to package directions. Let them cool.
Separate the egg yolks from the egg whites, placing them in separate bowls. Set the whites aside for the meringue.
In a medium saucepan, whisk together sugar and flour.
Gradually whisk in the evaporated milk, whole milk, and egg yolks until smooth.
Place the saucepan over medium heat, add the butter, and cook, whisking constantly, until the mixture thickens and begins to bubble.
Once thickened, remove the pan from the heat and fold in the sweetened shredded coconut.
Divide the hot filling evenly between the two pre-baked pie shells.
To make the meringue, add the reserved egg whites to the bowl of a stand mixer and beat on high speed until frothy.
With the mixer running, gradually add the sugar and continue to beat until stiff, glossy peaks form.
Add the marshmallow cream and whip briefly to combine.
Spread the meringue over the hot filling, making sure to seal the meringue to the edges of the pie crust to prevent shrinking.
Use the back of a spoon to create decorative swirls and peaks in the meringue.
Sprinkle the top evenly with the remaining shredded coconut.
Bake at 350°F for 15-17 minutes, or until the meringue is lightly golden brown.
Let the pies cool completely before slicing and serving.
Store covered in the refrigerator for up to 3 days. Do not freeze, as marshmallow meringue becomes rubbery. Reheat individual slices in a 300°F oven for 5 minutes if desired.
Yes. The filling can be prepared and refrigerated up to 24 hours before assembly. Let it come to room temperature before pouring into the crust.
Marshmallow cream meringues are less prone to weeping than egg-white meringues. Ensure the filling is hot when you spread the topping, and cool the pie gradually at room temperature before refrigerating.
Yes. Two 9-inch homemade or thawed fresh pie crusts work equally well. Blind-bake if desired to prevent a soggy bottom.
Bake at 350°F for 10–12 minutes until the marshmallow cream is lightly browned on the peaks. Watch closely in the final minutes to avoid burning.
No. The recipe contains evaporated milk, whole milk, butter, and marshmallow cream, all dairy-based. Suitable substitutes are limited and may alter texture significantly.
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