Print

Creamy Coconut Cream Pie Recipe with Toasted Meringue

creamy coconut cream pie - featured image
Print Recipe

A rich and creamy coconut custard pie topped with a light, toasted meringue, perfect for a tropical-inspired dessert that is both elegant and easy to make.

Ingredients

Scale
  • Pie Crust:
  • 1 1/4 cups all-purpose flour (or almond flour for gluten-free option)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • Coconut Custard Filling:
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks, room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded sweetened coconut (toasted)
  • Toasted Meringue Topping:
  • 4 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Pie Crust: In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough clumps together.
  2. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Blind Bake: Preheat oven to 375°F (190°C). Roll out dough to fit a 9-inch pie dish. Press dough into dish, prick bottom with fork, line with parchment paper or foil, and fill with pie weights or dried beans.
  4. Bake for 15 minutes, remove weights and parchment, then bake another 10 minutes or until golden. Let cool.
  5. Make the Coconut Custard: In a saucepan, whisk sugar, cornstarch, and salt. Slowly add coconut milk and egg yolks, whisking until smooth.
  6. Cook over medium heat, stirring constantly until thickened and bubbling (7-10 minutes). Remove from heat and stir in vanilla extract and toasted shredded coconut. Let cool slightly.
  7. Pour custard into cooled pie crust and smooth the top.
  8. Prepare the Meringue Topping: Beat egg whites with cream of tartar on medium speed until soft peaks form.
  9. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
  10. Spread meringue evenly over custard, sealing edges to crust to prevent shrinking.
  11. Toast the Meringue: Place pie under preheated broiler for 1-3 minutes until peaks are golden brown. Remove immediately.
  12. Let pie cool to room temperature, then refrigerate for at least 2 hours before serving.

Notes

Use room temperature egg whites for better meringue volume. Gradually add sugar to meringue to avoid deflation. Seal meringue edges to crust to prevent shrinking. Watch broiler closely to avoid burning meringue. For gluten-free, use almond flour crust. For dairy-free, use vegan crust such as coconut oil crust. Toast shredded coconut before adding to custard for extra flavor. Meringue can be toasted with a kitchen torch if no broiler is available. Store pie refrigerated up to 3 days; meringue may lose crispness. Freeze crust and custard separately without meringue for up to one month.

Nutrition

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

Find it online: https://lunafeast.com/creamy-coconut-cream-pie-recipe-with-toasted-meringue-easy-homemade-dessert/