Coconut Meringue Cream Pie is a dreamy dessert with a flaky crust, creamy coconut filling, and a fluffy, golden meringue topping. 🥥🥧✨
Ingredients:
For the Pie Crust:
- 1 9-inch pie crust (store-bought or homemade, pre-baked)
For the Coconut Cream Filling:
- 1 cup whole milk
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks (save the whites for the meringue)
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 cup shredded coconut (toasted for extra flavor)
For the Meringue:
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar
- 1/2 tsp vanilla extract
Instructions:
1️⃣ Make the Coconut Cream Filling:
- In a saucepan, heat milk, coconut milk, and sugar over medium heat until warm.
- In a separate bowl, whisk cornstarch and egg yolks until smooth.
- Gradually add some of the warm milk to the egg mixture while whisking (to prevent curdling).
- Pour everything back into the saucepan and cook until thickened, about 3-4 minutes.
- Remove from heat, stir in butter, vanilla, and shredded coconut. Let it cool slightly, then pour into the pre-baked pie crust.
2️⃣ Make the Meringue:
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
- Spread the meringue over the coconut filling, making sure to seal the edges.
3️⃣ Bake & Serve:
- Bake at 375°F (190°C) for 10-12 minutes or until the meringue is golden brown.
- Let cool completely before slicing.
Would you like a chocolate drizzle on top for extra decadence? 🍫😊
