Coconut Cream Meringue Pie

Coconut Cream Meringue Pie

A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.

Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
632 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Stir half-and-half, coconut milk, 3/4 cup sugar, cornstarch, eggs, and salt together in a saucepan, stirring constantly; slowly bring to a boil over low heat. Cook until thick, about 30 minutes. Off heat, fold in 3/4 cup flaked coconut and vanilla extract; pour into pie crust.
Step 3
Beat egg whites in a glass or metal bowl until foamy. Gradually add 6 tablespoons white sugar and cream of tartar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over pie. Sprinkle remaining 1/2 cup flaked coconut over top.
Step 4
Bake in the preheated oven until top golden brown, 12 to 15 minutes. Cool completely to the touch on a wire rack, about 1 hour. Refrigerate at least 3 hours before serving.

Ingredients

  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • 3 egg whites
  • 6 tablespoons white sugar
  • 1 (9 inch) baked pie crust
  • 0.25 teaspoon salt
  • 0.75 cup white sugar
  • 0.25 teaspoon cream of tartar
  • 0.5 cup cornstarch
  • 1.5 cups coconut milk
  • 0.5 cup flaked coconut
  • 1.5 cups half-and-half
  • 0.75 cup flaked coconut

Categories

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