Double Coconut Meringue Pie

Indulge in the tropical decadence of this Double Coconut Meringue Pie, a dreamy dessert that combines the richness of coconut milk and the crunch of toasted coconut for an irresistible flavor explosion. With a buttery graham cracker crust as its base, this recipe layers velvety coconut custard with a billowy, golden-brown meringue that's both light and luxurious. The toasted coconut topping adds a delightful texture and enhances the pie's tropical vibe, making it perfect for summer gatherings or anytime you crave paradise on a plate. Quick to prepare in just under an hour and chilled to creamy perfection, this crowd-pleasing pie is a must-try for coconut lovers. Keywords: coconut meringue pie, toasted coconut dessert, tropical pie recipe, creamy coconut custard pie.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 pre-made crust (9-inch) Graham cracker crust
• 1 cup Sweetened shredded coconut
• 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
• 4 large Egg whites
• 0.25 teaspoon Cream of tartar
• 0.5 cup Powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring occasionally, until golden brown. Set aside to cool.

Step 2

In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk and coconut milk until smooth.

Step 3

Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to bubble. Reduce the heat and cook for another 2 minutes while stirring.

Step 4

In a small bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the yolks, whisking constantly to temper them. Then pour the yolk mixture back into the saucepan.

Step 5

Cook the mixture for another 2 minutes over low heat, stirring constantly, until thickened. Remove from heat and stir in butter and vanilla extract. Fold in 1/2 cup of the toasted coconut and let the filling cool slightly.

Step 6

Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.

Step 7

Prepare the meringue: In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add powdered sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form.

Step 8

Spread the meringue evenly over the pie filling, sealing it to the edges of the crust. Sprinkle the remaining toasted coconut on top.

Step 9

Bake the pie in the preheated oven for 12–15 minutes, or until the meringue is golden brown.

Step 10

Remove the pie from the oven and let it cool completely at room temperature. Then refrigerate for at least 2 hours before serving to ensure the filling is set.

Nutrition Facts

Serving size	(1477.5g)

Amount per serving	% Daily Value*
Calories	3113.9

Total Fat 120.6g	0%
Saturated Fat 58.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 858.6mg	0%
Sodium 1997.6mg	0%
Total Carbohydrate 472.5g	0%
Dietary Fiber 9.1g	0%
Total Sugars 358.9g
Protein 52.0g	0%

Vitamin D 287.9IU	0%
Calcium 780.0mg	0%
Iron 7.0mg	0%
Potassium 1672.9mg	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: 34.1%

Protein: 6.5%

Carbs: 59.4%