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Creamy Coconut Cream Pie with Toasted Meringue Delight

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A luscious coconut cream pie topped with perfectly toasted meringue, combining a creamy coconut filling with a crisp, caramelized meringue topping for a delightful dessert.

Ingredients

Scale
  • Pie Crust:
  • 1 1/4 cups all-purpose flour (can substitute gluten-free flour blend)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3–5 tablespoons ice water
  • Coconut Filling:
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk (shake well before opening)
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut, toasted
  • Toasted Meringue Delight:
  • 4 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • Optional:
  • 1 tablespoon rum or coconut liqueur (for adult flavor boost)
  • Coconut sugar as substitute for granulated sugar (for dairy-free option)

Instructions

  1. Prepare the Pie Crust (15-20 minutes plus chilling): In a large bowl, whisk flour and salt. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing until dough holds together. Form into a disk, wrap in plastic, and chill at least 30 minutes.
  2. Blind Bake the Crust (20 minutes): Preheat oven to 375°F (190°C). Roll out chilled dough to fit 9-inch pie dish. Press in and trim edges. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake 5 more minutes until lightly golden. Cool completely.
  3. Make the Coconut Filling (20-25 minutes): In a saucepan, whisk sugar, cornstarch, and salt. Gradually stir in coconut milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbling (5-7 minutes). Temper egg yolks by whisking hot mixture into yolks, then whisk yolk mixture back into saucepan. Cook 2 more minutes, stirring. Remove from heat, stir in vanilla and toasted shredded coconut. Pour into cooled crust and smooth top. Chill at least 2 hours.
  4. Prepare the Toasted Meringue (10-15 minutes): Using clean, dry beaters, whip egg whites with cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, a tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks form and sugar dissolves. Spread evenly over chilled pie, sealing edges to crust.
  5. Toast the Meringue (3-5 minutes): Use kitchen torch to toast meringue until golden brown peaks form. Alternatively, place pie under oven broiler on top rack about 6 inches from heat. Broil 1-2 minutes, rotating pan as needed. Watch closely to avoid burning.
  6. Final Chill (at least 30 minutes): Refrigerate pie to allow flavors to meld and meringue to firm before slicing and serving.

Notes

[‘Keep mixer beaters clean and dry to prevent meringue deflation; wipe with vinegar before use if needed.’, ‘Add sugar gradually when whipping meringue to stabilize and prevent graininess.’, ‘Seal meringue edges firmly to crust to avoid shrinking during baking.’, ‘Toast shredded coconut in a dry pan over medium heat until golden and fragrant for extra flavor.’, ‘Chill filling fully before adding meringue to prevent soggy crust or weeping meringue.’, ‘If no kitchen torch, use oven broiler but watch closely to avoid burning.’, ‘Rolling pin and surface should be lightly floured to prevent sticking but avoid excess flour to keep crust tender.’, ‘For a cleaner slice, dip knife in hot water before cutting.’, ‘Store pie covered in refrigerator up to 3 days; avoid freezing to preserve meringue texture.’]

Nutrition

Keywords: coconut cream pie, toasted meringue, coconut dessert, easy pie recipe, dairy-free dessert, gluten-free pie option, tropical dessert

Find it online: https://tessierecipes.com/creamy-coconut-cream-pie-recipe-easy-homemade-toasted-meringue-delight/