Print

Perfect Rich Coconut Cream Pie Recipe with Easy Toasted Meringue Topping

coconut cream pie - featured image
Print Recipe

A luscious coconut cream pie featuring a buttery crust, silky coconut custard, and a sweet toasted meringue topping that is both comforting and elegant.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (90g) sweetened shredded coconut, toasted
  • 4 large egg whites, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized pieces. Drizzle in 3 tablespoons ice water, mixing gently until dough just comes together. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll out chilled dough to about 12 inches diameter. Transfer to a 9-inch pie dish, trim edges, prick bottom with fork. Line with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10-12 minutes until golden. Let cool completely.
  3. Toast the shredded coconut: Spread shredded coconut on a baking sheet. Toast in 350°F (175°C) oven for 5-7 minutes, stirring once, until golden and fragrant. Set aside.
  4. Prepare the coconut cream filling: In a medium saucepan, whisk sugar, cornstarch, and salt. Slowly whisk in coconut milk and egg yolks. Cook over medium heat, whisking constantly, until thickened and bubbling, about 7-9 minutes. Remove from heat, stir in vanilla and toasted coconut. Pour filling into cooled crust. Cover with plastic wrap pressed onto surface and chill at least 3 hours until set.
  5. Make the toasted meringue: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Mix in vanilla extract. Spread meringue evenly over chilled pie, sealing edges to crust.
  6. Toast the meringue topping: Using a kitchen torch, toast meringue until golden brown and slightly crisp. Alternatively, broil on top rack for 1-2 minutes watching closely to prevent burning. Let cool 10 minutes before slicing.

Notes

Constant whisking during custard cooking prevents lumps. Press plastic wrap directly on custard surface to avoid skin formation. Keep butter cold for flaky crust. Toast meringue with torch for best control; if broiling, watch closely to avoid burning.

Nutrition

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

Find it online: https://evabake.com/perfect-rich-coconut-cream-pie-recipe-with-easy-toasted-meringue-topping/