Print

Perfect Coconut Cream Pie Recipe with Easy Mile-High Fluffy Meringue

coconut cream pie recipe - featured image
Print Recipe

A creamy, tropical coconut cream pie topped with a cloud-like, mile-high fluffy meringue that is both impressive and doable for bakers of all levels.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks, room temperature
  • 1 1/2 cups (130g) sweetened shredded coconut, toasted
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon unsalted butter
  • 4 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Pie Crust: Mix flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll out chilled dough on lightly floured surface to about 12 inches diameter. Transfer to pie dish, trim edges, flute if desired, and prick bottom with fork.
  3. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights, bake another 10-12 minutes until golden brown. Let cool completely.
  4. Make the Coconut Cream Filling: In saucepan, combine milk, heavy cream, and half sugar. Heat until just simmering. In bowl, whisk egg yolks, cornstarch, and remaining sugar until smooth.
  5. Temper eggs by slowly pouring about 1 cup hot milk mixture into yolk mixture, whisking constantly. Pour back into saucepan and cook over medium heat, whisking constantly until thickened and bubbling, about 5 minutes.
  6. Remove from heat and stir in toasted coconut, vanilla extract, and butter until smooth. Pour filling into cooled crust. Cover surface with plastic wrap to prevent skin and chill at least 4 hours.
  7. Prepare the Mile-High Meringue: Preheat oven to 350°F (175°C). Beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, increasing speed to high. Beat until glossy and stiff peaks form. Beat in vanilla last.
  8. Spoon meringue over chilled pie filling, spreading to edges to seal meringue to crust. Use back of spoon to form tall peaks and swirls.
  9. Bake for 12-15 minutes until meringue is lightly golden on top. Watch closely to avoid burning.
  10. Cool on wire rack at least 1 hour before serving to allow meringue to set.

Notes

Use room temperature egg whites for best meringue volume. Ensure bowl and beaters are grease-free. Add sugar gradually to stabilize meringue. Bake meringue immediately after spreading to avoid weeping. Seal meringue edges to crust to prevent shrinking. Watch oven closely during meringue baking to avoid burning. For gluten-free crust, use almond flour crust. For dairy-free, substitute coconut milk and cream. Toast shredded coconut for extra flavor.

Nutrition

Keywords: coconut cream pie, meringue, dessert, pie recipe, homemade pie, coconut custard, fluffy meringue, easy pie, holiday dessert

Find it online: https://norasfoods.com/perfect-coconut-cream-pie-recipe-with-easy-mile-high-fluffy-meringue/