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Coconut Cream Meringue Pie
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
305 minutes
Simplify prep with a pre-baked pie shell for this irresistible coconut cream pie topped with fluffy meringue.
Ingredients:
  • 1.5 cups half-and-half
  • 1.5 cups coconut milk
  • 2 eggs, beaten
  • 0.75 cup white sugar
  • 0.5 cup cornstarch
  • 0.75 cup flaked coconut
  • 1 (9 inch) baked pie crust
  • 3 egg whites
  • 0.25 teaspoon cream of tartar
  • 6 tablespoons white sugar
  • 0.5 cup flaked coconut
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Combine half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt in a saucepan. Heat on low, stirring continuously until thickened, approximately 30 minutes. Remove from heat, then gently mix in 3/4 cup coconut and vanilla extract. Pour the filling into the pre-baked pie crust.
  • In a glass or metal bowl, whip egg whites until foamy. Slowly incorporate cream of tartar and 6 tablespoons of white sugar, beating until soft peaks form. The mixture should hold soft mounds when you lift your beater or whisk. Spread over the pie and top with 1/2 cup of coconut.
  • Bake in a preheated oven until the top is golden brown, which should take 12 to 15 minutes. Allow to cool completely on a wire rack for about 1 hour, then refrigerate for at least 3 hours before serving.

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