Coconut Cream Meringue Pie

Indulge in the luxurious flavors of a Coconut Cream Meringue Pie, where tropical decadence meets classic dessert elegance. This show-stopping recipe features a velvety coconut cream filling made with a luscious blend of whole milk, coconut milk, and shredded coconut, all nestled inside a golden pre-baked crust. Topped with a cloud-like meringue that’s whipped to perfection and baked to a delicate golden hue, each bite delivers a perfect balance of creamy, sweet, and airy textures. With just 30 minutes of prep time and a handful of pantry staples, this pie is an ideal centerpiece for holiday gatherings, tropical-themed dinners, or any occasion in need of a little indulgence. Don’t forget to refrigerate for that perfect slice and serve it chilled for an irresistible treat!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 piece Pre-made pie crust
• 1 cup Granulated sugar
• 0.25 cup Cornstarch
• 0.25 teaspoon Salt
• 2 cups Whole milk
• 1 cup Coconut milk
• 4 large Egg yolks
• 2 tablespoons Unsalted butter
• 1 teaspoon Vanilla extract
• 1 cup Sweetened shredded coconut
• 4 large Egg whites
• 0.25 teaspoon Cream of tartar
• 0.5 cup Granulated sugar (for meringue)

Directions

Step 1

Preheat your oven to 350°F (175°C). Blind bake the pre-made pie crust according to package instructions. Let it cool completely before filling.

Step 2

In a medium saucepan, combine 1 cup granulated sugar, cornstarch, and salt. Gradually whisk in whole milk and coconut milk until smooth.

Step 3

Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Boil for 1-2 minutes while continuing to stir.

Step 4

In a separate small bowl, lightly beat the egg yolks. Slowly drizzle about 1/2 cup of the hot milk mixture into the yolks while whisking continuously to temper them.

Step 5

Return the tempered yolks to the saucepan and cook over low heat for another 2 minutes, stirring constantly. Remove from heat.

Step 6

Stir in unsalted butter, vanilla extract, and shredded coconut. Mix well. Pour the coconut cream filling into the cooled pie crust and spread evenly. Set aside.

Step 7

To make the meringue, use an electric mixer to beat the egg whites and cream of tartar on medium speed until frothy. Gradually add 1/2 cup granulated sugar and continue beating until stiff peaks form.

Step 8

Spread the meringue evenly over the coconut filling, ensuring it touches the edges of the crust to seal.

Step 9

Bake the pie in the preheated oven for 10-12 minutes or until the meringue is golden brown.

Step 10

Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving.

Nutrition Facts

Serving size	(1618.2g)

Amount per serving	% Daily Value*
Calories	3753.1

Total Fat 152.2g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 858.6mg	0%
Sodium 2165.7mg	0%
Total Carbohydrate 565.3g	0%
Dietary Fiber 11.1g	0%
Total Sugars 392.6g
Protein 57.4g	0%

Vitamin D 287.9IU	0%
Calcium 752.3mg	0%
Iron 8.1mg	0%
Potassium 1650.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 5.9%

Carbs: 58.6%