Coconut Cream Pie with Meringue

gluten free coconut cream pie

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4.8 from 6 reviews

Creamy coconut pie topped with toasted meringue and coconut chips.




  1. Prepare pie crust by pressing into 9″ pie plate, and baking as directed.
  2. While crust is baking, combine 1/2 cup of sugar and arrowroot powder/cornstarch in a saucepan
  3. Stir in milk, and heat over medium heat, continuing to stir until mixture is thickened
  4. Remove from heat and stir in vanilla and coconut extracts, and coconut chips
  5. Separate egg whites from yolks, placing whites in a tightly lidded container and refrigerating
  6. Beat yolks, then beat in coconut pudding mixture, one tablespoon at a time, until you have about 4-5 tablespoons beaten into the egg yolks.
  7. Stir egg yolk mixture back into saucepan, whisking, or beating with a fork, until all is incorporated
  8. Add butter, and allow to cool
  9. When filling and crust are both no longer scalding to touch, pour filling into crust, cover and refrigerate for several hours or overnight
  10. Just before serving, Remove egg whites from refrigerator, and beat until soft peaks form
  11. Add remaining 3 Tablespoons of sugar, 1 Tablespoon at a time, beating between each addition
  12. Beat until stiff peaks form
  13. Spread meringue over top of pie, and broil 6-8 inches from heating element until light golden brown (don’t turn your back, meringues brown quickly!)
  14. Remove from oven, and sprinkle with additional coconut chips if desired
  15. Slice and serve
  16. Enjoy!


Can sub virgin coconut oil for butter. This is an especially good idea if you don’t have coconut extract on hand!