Coconut Cream Meringue Pie1 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 5 hr 5 min
“This is a pie that was created for our daughter's birthday. She loved her grandmother's coconut cream pie. We did not have the exact recipe so we came up with this. It could take up to 30 minutes for the custard to get thick and come to a boil.” - by Mad Butcher
Original recipe yields 1 9-inch pie
- Preheat oven to 350 degrees F (175 degrees C).
- Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, 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 the pie. Sprinkle 1/2 cup coconut over the pie.
- Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.
Amount Per Serving (6 total)
- 632 cal
- 34.9 g
- 73.5 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"I was skeptical about the use of coconut milk in this recipe since I thought it would be a little heavy, but it added a nice rich mouth feel to the filling. I will say that I did not use the 1/2 and ..." See more1/2, I used 2% milk because that it what I had on hand. It worked perfectly. I think that using the 1/2 and 1/2 would have made the filling too rich (if there is such a thing) because it was plenty rich as it was. Also, for me, it works better to blend the cornstarch, sugar and salt together in the sauce pan, add the beaten eggs and incorporate them and then add the liquids a portion at a time. This ensure that all the cornstarch and egg gets incorporated into a smooth mixture before you begin cooking it. My tasters LOVED this recipe and I will be making it again."
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