Description
A creamy coconut pie topped with a light, fluffy meringue for a perfect balance of textures and flavors.
Ingredients
Scale
- 1 9-inch pie crust, pre-baked
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350°F.
- In a saucepan, whisk sugar, cornstarch, and salt.
- Gradually stir in milk and egg yolks.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in butter, vanilla, and coconut.
- Pour filling into pie crust.
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar and beat until stiff peaks form.
- Spread meringue over filling, sealing edges.
- Bake for 12-15 minutes until meringue is golden.
- Cool completely before serving.
Notes
- Chill pie before serving for best texture.
- Toast coconut for extra flavor.
- Store leftovers in refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
Keywords: coconut cream pie, meringue pie, creamy dessert, coconut dessert