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Decadent Coconut Cream Pie Recipe with Easy Toasted Meringue Topping

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A rich and creamy coconut cream pie topped with a light, toasted meringue that adds a delightful crunch. Perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (store-bought or homemade)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk (shake well before opening)
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 4 large egg yolks (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup (80 g) sweetened shredded coconut
  • 4 large egg whites (room temperature)
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Prick the bottom of the pie crust with a fork and bake blind for about 10 minutes or until lightly golden. Let cool.
  2. In a medium saucepan, whisk together sugar and cornstarch. Slowly add whole milk and coconut milk, whisking to combine.
  3. Warm mixture over medium heat, stirring constantly until thickened and boiling gently, about 7-10 minutes.
  4. Lightly beat egg yolks in a separate bowl. Gradually whisk about 1/2 cup of hot milk mixture into yolks to temper.
  5. Pour yolk mixture back into saucepan and cook for 2-3 minutes until very thick and smooth.
  6. Remove from heat, stir in vanilla extract and shredded coconut. Cover with plastic wrap pressed on surface and chill at least 2 hours.
  7. Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.
  8. Spread chilled filling evenly into cooled pie crust. Dollop meringue on top and create peaks with a spatula.
  9. Toast meringue with a culinary torch until golden brown, or place under broiler for 1-2 minutes watching closely.
  10. Chill pie for 30 minutes before serving. Slice carefully and enjoy.

Notes

Use a culinary torch for best meringue toasting results; if unavailable, use broiler but watch closely. Chill filling completely before adding meringue to prevent sliding. Use room temperature eggs for best meringue volume. Serve within 24 hours for optimal texture.

Nutrition

Keywords: coconut cream pie, toasted meringue, dessert, pie recipe, coconut custard, easy pie, holiday dessert

Find it online: https://pokirecipes.com/decadent-coconut-cream-pie-recipe-with-easy-toasted-meringue-topping-2/