Coconut Cream Meringue Pie
Indulge in the luxurious flavors of a Coconut Cream Meringue Pie, where tropical decadence meets classic dessert elegance. This show-stopping recipe features a velvety coconut cream filling made with a luscious blend of whole milk, coconut milk, and shredded coconut, all nestled inside a golden pre-baked crust. Topped with a cloud-like meringue that’s whipped to perfection and baked to a delicate golden hue, each bite delivers a perfect balance of creamy, sweet, and airy textures. With just 30 minutes of prep time and a handful of pantry staples, this pie is an ideal centerpiece for holiday gatherings, tropical-themed dinners, or any occasion in need of a little indulgence. Don’t forget to refrigerate for that perfect slice and serve it chilled for an irresistible treat!
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 1 cup Granulated sugar
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 2 cups Whole milk
- 1 cup Coconut milk
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Sweetened shredded coconut
- 4 large Egg whites
- 0.25 teaspoon Cream of tartar
- 0.5 cup Granulated sugar (for meringue)
Instructions
Preheat your oven to 350°F (175°C). Blind bake the pre-made pie crust according to package instructions. Let it cool completely before filling.
In a medium saucepan, combine 1 cup granulated sugar, cornstarch, and salt. Gradually whisk in whole milk and coconut milk until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Boil for 1-2 minutes while continuing to stir.
In a separate small bowl, lightly beat the egg yolks. Slowly drizzle about 1/2 cup of the hot milk mixture into the yolks while whisking continuously to temper them.
Return the tempered yolks to the saucepan and cook over low heat for another 2 minutes, stirring constantly. Remove from heat.
Stir in unsalted butter, vanilla extract, and shredded coconut. Mix well. Pour the coconut cream filling into the cooled pie crust and spread evenly. Set aside.
To make the meringue, use an electric mixer to beat the egg whites and cream of tartar on medium speed until frothy. Gradually add 1/2 cup granulated sugar and continue beating until stiff peaks form.
Spread the meringue evenly over the coconut filling, ensuring it touches the edges of the crust to seal.
Bake the pie in the preheated oven for 10-12 minutes or until the meringue is golden brown.
Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
3753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 2166 mg | 94% | |
| Total Carbohydrate | 565.3 g | 206% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 392.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 752 mg | 58% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1651 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
