Coconut Cream Meringue Pie

american_region asian caribbean european filipino french thai dessert main sweet savory umami medium fast

Prep

27 min

Cook

63 min

Total

90 min

Ingredients (13)

1 ½ cups half-and-half g

1 ½ cups coconut milk g

¾ cup white sugar g

½ cup cornstarch g

2 eggs, beaten g

¼ teaspoon salt g

¾ cup flaked coconut g

1 teaspoon vanilla extract g

1 (9 inch) baked pie crust g

3 egg whites g

6 tablespoons white sugar g

¼ teaspoon cream of tartar g

½ cup flaked coconut g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

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.

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.

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.