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

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

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.