Indulge in a tropical treat with this coconut meringue cream pie, featuring a flaky crust, rich coconut filling, and fluffy, golden peaks of meringue. If you love creamy desserts, be sure to explore our German Chocolate Cake or the dairy-free delight of our Ultimate Vegan Cupcakes for more sweet inspiration. Curious about using coconut cream for its rich flavor and texture? This Healthline guide explains its benefits and why it’s ideal in decadent desserts
Ingredients:
Pie Crust:
- 1 9-inch pie crust (store-bought or homemade, pre-baked)
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)
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? 🍫😊
