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Creamy Coconut Cream Pie Recipe with Easy Toasted Meringue Topping

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A rich and creamy coconut cream pie topped with a cloud-like toasted meringue, perfect for family gatherings and special occasions. This recipe combines a flaky crust, silky coconut custard, and a golden toasted meringue crown for a nostalgic tropical treat.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 1/2 cups (360ml) whole milk
  • 1 1/2 cups (360ml) canned coconut milk (full fat)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (150g) sweetened shredded coconut, toasted
  • Pinch of salt
  • 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. Prepare the Pie Crust: In a large bowl, whisk together flour and salt. Cut in the cold, cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough just comes together. Form 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 on floured surface to fit 9-inch pie dish. Transfer and trim edges. Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until light golden. Cool completely.
  3. Toast the Coconut: While crust cools, toast shredded coconut in dry skillet over medium heat, stirring frequently until golden and fragrant (about 5 minutes). Set aside.
  4. Make the Coconut Cream Filling: In medium saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in whole milk and coconut milk until smooth. Cook over medium heat, stirring constantly until thickened and bubbling (7-9 minutes). Remove from heat.
  5. Lightly beat egg yolks in separate bowl. Temper yolks by slowly whisking in about 1/2 cup hot coconut mixture, then whisk yolk mixture back into saucepan. Return to medium heat, cook 2-3 minutes more, stirring constantly until thickened further. Remove from heat, stir in vanilla extract and toasted coconut. Let cool slightly.
  6. Fill the Pie Crust: Pour warm coconut filling into cooled crust. Smooth top with spatula. Cover with plastic wrap touching surface to prevent skin. Chill in fridge at least 4 hours, ideally overnight.
  7. Prepare the Meringue: In clean, dry bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form (5-7 minutes). Beat in vanilla extract.
  8. Top the Pie: Spread meringue evenly over chilled coconut filling, sealing edges to crust. Use back of spoon to create peaks and swirls.
  9. Toast the Meringue: Using kitchen torch, carefully brown meringue until golden and slightly crisp. If using broiler, place pie on top rack under hot broiler for 1-2 minutes, watching closely to avoid burning.
  10. Serve and Enjoy: Let pie rest 10 minutes after toasting. Slice with sharp knife and enjoy.

Notes

Keep egg whites at room temperature for best meringue results. Blind bake crust to avoid soggy bottom. Seal meringue edges well to prevent weeping. Toast coconut separately for added depth. Temper egg yolks slowly to avoid scrambling. Toast meringue just before serving for freshest taste. Store leftovers covered in fridge up to 3 days; avoid freezing.

Nutrition

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

Find it online: https://zoeplate.com/creamy-coconut-cream-pie-recipe-with-easy-toasted-meringue-topping/