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Coconut Cream Pie With Meringue

Coconut Cream Pie with Meringue Recipe

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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) baked pie crust
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon fine salt
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (15 oz) can cream of coconut (such as Coco Lopez)
  • 4 large egg yolks, at room temperature
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Method
 

  1. Toast the coconut at 350°F (175°C) for 5 to 7 minutes until mostly golden, stirring once. Set aside to cool.
  2. Whisk sugar, cornstarch, and salt in a saucepan. Add coconut milk, cream of coconut, egg yolks, and butter. Cook over medium heat, whisking constantly, until thick and bubbly, about 5 to 7 minutes, then cook 1 minute more. Remove from heat; stir in vanilla and 1/2 cup toasted coconut.
  3. Pour custard into baked pie crust, smooth the top, and press plastic wrap directly onto the surface. Refrigerate at least 4 hours until fully set.
  4. Beat egg whites and cream of tartar to soft peaks. Gradually add 1/2 cup sugar while beating on high until stiff, glossy peaks form.
  5. Increase oven to 400°F (200°C). Spread meringue over chilled pie, sealing it to the crust, then lift into peaks. Sprinkle reserved 1/4 cup coconut on top. Bake 4 to 5 minutes until golden in spots. Serve warm or chilled.

Notes

The 4-hour chilling time is not included in the active prep, so plan accordingly. If your kitchen is warm, chill the pie an extra hour before adding the meringue; a cold filling helps the meringue stay lofty during baking.