coconut cream meringue pie recipe

Written ByJenny Smyth Posted on
coconut cream meringue pie recipe
Jump to Recipe Jump to Video Print Recipe

The Best coconut cream meringue pie recipe

I’m so excited to share with you my favorite coconut cream meringue pie recipe. This pie has been a staple in our household for years, and it’s always a hit at family gatherings and special occasions.

The combination of the creamy coconut filling and the crispy meringue topping is simply divine. My kids love helping me make this pie, and it’s become a fun family tradition for us to spend time together in the kitchen.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a dessert, a snack, or even as a brunch item. And let’s not forget about the health benefits – coconut cream is a great source of healthy fats, and the meringue topping adds a nice touch of sweetness without being too overwhelming.

I’ve made this pie countless times, but I still get excited every time I take it out of the oven and see the beautiful golden brown color. It’s truly a show-stopper!

I’ve tried other recipes before, but this one remains my go-to because of its simplicity and consistency. The best part is that it’s incredibly easy to make, even for beginners – just be sure to follow the instructions carefully and don’t overmix the batter.

Over time, I’ve tweaked the recipe to make it even better, and now it’s perfect for any occasion.

Coconut Cream Meringue Pie

Coconut Cream Meringue Pie

4.9 from 621 votes

A classic coconut cream pie with a flaky crust, rich coconut custard filling, and a tall toasted meringue topping. This dessert is perfect for special occasions or a comforting homemade treat.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
2 tablespoons unsalted butter

For the Meringue

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2In a bowl, mix flour and salt.
3Cut in cold butter using a pastry blender until mixture resembles coarse crumbs.
4Add ice water one tablespoon at a time, stirring until dough just holds together.
5Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
6On a floured surface, roll dough to a 12-inch circle.
7Transfer to a 9-inch pie dish, trim edges, and crimp.
8Line with parchment paper and fill with pie weights.
9Bake at 425°F for 15 minutes, then remove weights and parchment.
10Bake another 10 minutes until golden brown.
Cool completely.
11In a saucepan, whisk sugar, cornstarch, and salt.
12Gradually whisk in milk until smooth.
13Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil, about 8 minutes.
14Boil for 1 minute, then remove from heat.
15In a small bowl, beat egg yolks.
16Gradually whisk in about 1 cup of hot milk mixture to temper the yolks.
17Pour yolk mixture back into saucepan, whisking constantly.
18Cook over medium heat, stirring, until mixture thickens further and bubbles appear, about 2 minutes.
19Remove from heat.
20Stir in shredded coconut, vanilla extract, and butter until melted and smooth.
21Pour filling into cooled crust.
22Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
23Refrigerate for at least 3 hours until set.
24For the meringue, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
25Gradually add sugar, one tablespoon at a time, beating on high until stiff, glossy peaks form.
26Beat in vanilla extract.
27Preheat oven to 350°F.
28Spread meringue over chilled pie, sealing edges to crust.
29Use a spatula to create peaks.
30Bake for 12 to 15 minutes until meringue is golden brown.
31Cool on a wire rack for 1 hour, then refrigerate for at least 2 hours before serving.

🔧Equipment

9-inch pie dish
Rolling pin
Medium saucepan
Whisk
Electric mixer
Spatula
Pie weights or dried beans
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 115mg🧂Sodium: 350mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 8g

📝Notes

For a deeper coconut flavor, toast the shredded coconut in a dry skillet over medium heat until golden before adding to the filling. Ensure egg whites are at room temperature for maximum volume when making meringue.

Watch Video Of How Coconut Cream Meringue Pie Works

This coconut cream meringue pie is a staple in our household for many reasons – its versatility, simplicity, and delicious taste make it perfect for any occasion. Whether you’re looking for a dessert option or a snack idea, this pie fits the bill.

Plus, its ease of preparation means even beginner bakers can try their hand at making it. As an added bonus, its health benefits make it a guilt-free treat that everyone can enjoy.

❓ Frequently Asked Questions About Coconut Cream Meringue Pie

Q: What type of flour should I use for this recipe?

For this recipe, I recommend using all-purpose flour that has been sifted to ensure it’s light and fluffy.

Q: Can I substitute coconut cream with another type of milk?

No, coconut cream is essential to this recipe as it provides a rich and creamy texture that complements the meringue topping perfectly.

Q: How do I prevent the meringue from weeping or becoming soggy?

To prevent weeping or sogginess, make sure to dry the pie crust thoroughly after brushing with egg wash before adding the meringue topping.

Q: Can I make this pie ahead of time?

Yes, you can make this pie ahead of time by baking it up to 2 days in advance.

Q: What is the purpose of using unsalted butter in this recipe?

Using unsalted butter allows you to control the amount of salt added to your pie filling.

Similar Posts