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Creamy Coconut Cream Pie Recipe Easy Homemade Toasted Meringue Topping

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A silky coconut cream pie topped with a light, toasted meringue that balances tropical sweetness with a crunchy, creamy texture. Perfect for quick, impressive desserts and gatherings.

Ingredients

Scale
  • 1 pre-made graham cracker crust (or homemade if you prefer)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 4 large egg yolks (room temperature)
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (40 g) sweetened shredded coconut (toasted)
  • 4 large egg whites (room temperature)
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon cream of tartar (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the crust: If using a pre-made graham cracker crust, set it aside ready to fill. If making from scratch, press your crumb mixture evenly into a 9-inch pie dish and chill it while you prep the filling.
  2. Toast the shredded coconut: Spread 1/2 cup shredded coconut on a baking sheet and toast in a 350°F (175°C) oven for about 5 minutes or until golden brown.
  3. Make the coconut cream filling: In a medium saucepan, whisk together 3/4 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Slowly pour in the entire can of coconut milk and whisk until smooth.
  4. Temper the egg yolks: Beat 4 large egg yolks in a separate bowl. Gradually add about 1/2 cup of the warm coconut mixture to the yolks while whisking continuously. Then pour the yolk mixture back into the saucepan.
  5. Cook the custard: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes. Remove from heat and stir in 1 teaspoon vanilla extract and the toasted shredded coconut. Let cool slightly.
  6. Fill the crust: Pour the warm coconut cream filling into the prepared crust. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours or overnight to set firmly.
  7. Prepare the meringue: In a clean, dry bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar (if using) on medium speed until soft peaks form. Slowly add 1/2 cup sugar, a tablespoon at a time, while increasing speed to high. Beat until stiff, glossy peaks form. Add 1 teaspoon vanilla extract and gently fold in.
  8. Top the pie with meringue: Spread or pipe the meringue over the chilled coconut filling, sealing it to the crust edges.
  9. Toast the meringue: Using a kitchen torch, brown the meringue peaks until golden and spotty, about 1-2 minutes. Alternatively, place under the oven broiler on high for 1-2 minutes, watching closely.
  10. Serve or chill: Let the pie rest for 15 minutes after toasting, then serve immediately or refrigerate until ready to enjoy.

Notes

Use full-fat coconut milk for best creaminess. Toast shredded coconut carefully to avoid burning. If no kitchen torch, use oven broiler with oven door cracked open. Egg whites should be room temperature for best volume. Seal meringue edges to prevent shrinking. For dairy-free, ensure crust contains no butter or dairy. Meringue is best eaten fresh but can be refrigerated for 1-2 days. For vegan meringue, substitute egg whites with aquafaba.

Nutrition

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

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