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Perfect Coconut Cream Pie with Toasted Meringue Delight

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A luscious coconut cream pie featuring a flaky homemade crust, silky coconut custard, and a light, toasted meringue topping. This recipe balances indulgence with simple ingredients and straightforward techniques.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, sifted
  • 1/2 cup (113 g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (optional)
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons ice water, chilled
  • 1 1/2 cups (360 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 2/3 cup (135 g) granulated sugar
  • 4 large egg yolks, room temperature
  • 1/4 cup (32 g) cornstarch
  • 1/4 teaspoon salt
  • 1 cup (80 g) unsweetened shredded coconut, toasted lightly
  • 1 teaspoon vanilla extract
  • 1/4 cup (30 g) sweetened flaked coconut
  • 4 large egg whites, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Pie Crust: In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and work into flour until mixture resembles coarse crumbs. Slowly add ice water, stirring gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Custard Filling: Warm milk and heavy cream in a saucepan until just simmering. In a separate bowl, whisk sugar, cornstarch, salt, and egg yolks until smooth. Temper yolks by gradually whisking in warm milk mixture. Return to saucepan and cook over medium heat, whisking until thickened and bubbling. Remove from heat, stir in vanilla and toasted shredded coconut. Let cool slightly, then fold in sweetened flaked coconut.
  3. Roll and Bake the Crust: Preheat oven to 375°F (190°C). Roll out dough on floured surface to fit 9-inch pie dish. Transfer dough, trim edges, prick bottom with fork. Bake 15-18 minutes until golden. Cool completely.
  4. Fill the Pie: Pour coconut custard into cooled crust and smooth top. Chill in refrigerator at least 2 hours to set.
  5. Make and Toast the Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla. Spread meringue evenly over chilled custard, sealing edges to crust. Toast with kitchen torch until golden or under broiler 1-2 minutes, watching carefully.
  6. Let pie rest 15 minutes before slicing to allow meringue to set.

Notes

Use room temperature eggs for better whipping and custard texture. Temper egg yolks slowly to avoid scrambling. Chill dough before rolling to prevent shrinkage. Blind bake crust to keep it crisp. Seal meringue edges to crust to prevent shrinkage and weeping. Toast shredded coconut while crust bakes for extra flavor. If no kitchen torch, use broiler but watch carefully. Let pie chill overnight for best flavor. For dairy-free, substitute coconut milk and vegan butter. For gluten-free, use almond or oat flour crust.

Nutrition

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

Find it online: https://lucastable.com/perfect-coconut-cream-pie-recipe-5-easy-steps-for-toasted-meringue-delight/