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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 combines silky custard and airy sweetness for a perfect dessert.

Ingredients

Scale
  • 1 9-inch (23 cm) pre-made pie crust (store-bought or homemade)
  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, room temperature
  • 1 cup (90 g) sweetened shredded coconut, toasted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 4 large egg whites, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pie Crust: If using a store-bought crust, blind bake at 375°F (190°C) for 10-12 minutes. Let cool completely.
  2. Toast the Coconut: In a dry skillet over medium heat, toast shredded coconut for 3-5 minutes until golden and fragrant. Set aside to cool.
  3. Make the Coconut Cream Filling: In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk and heavy cream until smooth.
  4. Heat the Mixture: Cook over medium heat, stirring constantly until thickened and starting to bubble, about 5-7 minutes.
  5. Temper the Egg Yolks: Lightly beat egg yolks. Slowly whisk about 1 cup of hot milk mixture into yolks to avoid scrambling.
  6. Cook the Custard: Pour tempered yolks back into saucepan. Cook 2 more minutes, stirring constantly until thick and smooth.
  7. Finish the Filling: Remove from heat. Stir in toasted coconut, vanilla extract, and coconut extract if using. Strain through fine mesh sieve for smoothness. Pour into cooled pie crust. Cover surface with plastic wrap and refrigerate at least 3 hours until set.
  8. Make the Meringue Topping: Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar 1 tbsp at a time, beating until stiff, glossy peaks form (5-7 minutes). Beat in vanilla extract.
  9. Top the Pie: Spread meringue evenly over chilled filling, sealing edges to crust.
  10. Toast the Meringue: Using a kitchen torch, brown meringue until golden and slightly crisp (1-2 minutes). Alternatively, broil on top rack for 1-2 minutes watching closely.
  11. Chill and Serve: Chill pie for at least 30 minutes after toasting before slicing to set meringue.

Notes

Use room temperature eggs for better whipping. Toast shredded coconut lightly for extra flavor. Seal meringue edges to prevent shrinking or weeping. Watch broiler carefully to avoid burning meringue. For dairy-free version, substitute heavy cream with coconut cream and milk with almond or oat milk; replace egg whites with aquafaba for meringue.

Nutrition

Keywords: coconut cream pie, toasted meringue, coconut dessert, creamy pie, easy pie recipe, tropical dessert

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