Coconut Cream Pie With Meringue Topping

Coconut cream pie is a classic American dessert that originated in the southern states during the early 20th century. It gained popularity for its rich and creamy texture, and the addition of meringue topping adds a light and fluffy contrast to the pie.

This is vegetarian recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Coconut Cream Pie With Meringue Topping

Cooking Method: Baking Cuisine: American Courses: Dessert, Dinner Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 20 min Rest Time 120 min Total Time 2 hrs 50 mins

Servings: 8 Calories: 3600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Pie Crust
• 1 cup Sweetened Shredded Coconut
• 3 tablespoon Cornstarch
• 1 cup Granulated Sugar
• 0.25 teaspoon Salt
• 2.5 cup Milk
• 1 cup Coconut Milk
• 3 large Egg Yolks
• 2 tablespoon Butter
• 1 teaspoon Vanilla Extract
• 1 cup Meringue Topping
• 0.5 teaspoon Cream of Tartar
• 0.5 cup Granulated Sugar

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the pie crust, sweetened shredded coconut, and 1 tablespoon of cornstarch. Press the mixture into a 9-inch pie dish.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a saucepan, whisk together the granulated sugar, remaining cornstarch, salt, milk, and coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens.
5. In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly.
6. Pour the egg yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens further.
7. Remove the saucepan from the heat and stir in the butter and vanilla extract until well combined.
8. Pour the coconut cream filling into the cooled pie crust.
9. In a mixing bowl, beat the egg whites and cream of tartar until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
10. Spread the meringue topping over the coconut cream filling, making sure to cover the edges.
11. Bake the pie for 10 minutes, or until the meringue is golden brown.
12. Remove from the oven and let the pie cool for at least 2 hours before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 50g17%

Sugars 30g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.