The Ultimate Coconut Meringue Pie
Do you have a sweet tooth that craves a delicious dessert? Look no further than The Ultimate Coconut Meringue Pie. This heavenly pie combines the creaminess of coconut with the light and fluffy texture of meringue, creating a dessert that will leave you wanting more. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress. So grab your apron and let’s get baking!
Why You’ll Love This
I make this pie when I want to transport myself to a tropical paradise. The combination of coconut and meringue brings a taste of the beach right to my kitchen. My family goes crazy for this pie because it’s the perfect balance of sweetness and lightness. Plus, who can resist that golden meringue topping? It’s truly a showstopper.
Ingredients
– 1 pre-made pie crust
– 1 cup sweetened shredded coconut
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 2 cups whole milk
– 4 large eggs, separated
– 1 teaspoon vanilla extract
– 1/4 teaspoon cream of tartar
– 1/4 cup granulated sugar (for meringue)
Directions
1. Preheat your oven to 350°F (175°C).
2. Place the pre-made pie crust in a 9-inch pie dish and set aside.
3. In a medium saucepan, combine the shredded coconut, 1 cup of granulated sugar, cornstarch, and salt. Mix well.
4. Gradually whisk in the milk until the mixture is smooth.
5. Cook the coconut mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
6. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the egg yolks, whisking constantly to temper them.
7. Pour the tempered egg yolk mixture back into the saucepan and continue cooking for another 2 minutes, stirring constantly.
8. Remove the saucepan from heat and stir in the vanilla extract.
9. Pour the coconut filling into the prepared pie crust.
10. In a clean mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
11. Gradually add in the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
12. Spread the meringue over the coconut filling, making sure to seal the edges of the pie crust.
13. Bake the pie for 15-20 minutes, or until the meringue is golden brown.
14. Remove the pie from the oven and let it cool completely before serving.
Notes
This pie is best served chilled, so I recommend refrigerating it for at least 2 hours before serving. The meringue may shrink slightly after baking, but don’t worry, it’s perfectly normal. If you prefer a more toasted meringue, you can use a kitchen torch to lightly brown the top.
Variations
I love experimenting with different variations of this pie. One of my favorites is adding a layer of chocolate ganache between the coconut filling and the meringue. It adds an extra richness to the dessert. You can also sprinkle some toasted coconut flakes on top for added texture and flavor.
Equipment
While a kitchen torch is handy for browning the meringue, you can achieve the same effect by placing the pie under the broiler for a few minutes. Just make sure to keep a close eye on it to prevent burning.
Storage Information
Though honestly, in my house, this pie never lasts more than a day! But if you have any leftovers, you can store the pie in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap or place it in an airtight container.
Serving Suggestions
I personally love serving this pie with a dollop of freshly whipped cream on top. The creaminess of the whipped cream complements the coconut and meringue perfectly. You can also sprinkle some toasted coconut flakes on each slice for an added touch.
Pro Tips
Make sure to pre-bake the pie crust before adding the coconut filling. This will prevent the crust from becoming soggy. Also, don’t rush the process of beating the egg whites for the meringue. It’s important to beat them until stiff peaks form to ensure a stable and fluffy meringue.
FAQ
Q: Can I use a homemade pie crust instead of a pre-made one?
A: Absolutely! Feel free to use your favorite homemade pie crust recipe if you prefer. Just make sure to blind bake it before adding the coconut filling.
Q: Can I use coconut milk instead of whole milk?
A: While coconut milk will add an extra coconut flavor, it may also make the filling thicker. If you choose to substitute, I recommend using a combination of coconut milk and whole milk for the best results.
Q: Can I freeze this pie?
A: Yes, you can freeze this pie for up to 1 month. Just make sure to wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it in the refrigerator overnight before serving.
Q: Can I use a different type of sugar for the meringue?
A: You can use superfine sugar or powdered sugar instead of granulated sugar for the meringue. These sugars will dissolve more easily and result in a smoother meringue.
Now that you have the recipe for The Ultimate Coconut Meringue Pie, it’s time to whip out your apron and get baking. This delightful dessert is sure to impress your family and friends. Enjoy!
The Ultimate Coconut Meringue Pie
Indulge in the heavenly combination of creamy coconut filling topped with golden meringue in The Ultimate Coconut Meringue Pie. This delightful dessert is the perfect balance of sweetness and lightness, guaranteed to impress your loved ones.
Ingredients
- 1 pre-made pie crust
- 1 cup sweetened shredded coconut
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar (for meringue)
Directions
-
Preheat your oven to 350°F (175°C).
-
Place the pre-made pie crust in a 9-inch pie dish and set aside.
-
In a medium saucepan, combine the shredded coconut, 1 cup of granulated sugar, cornstarch, and salt. Mix well.
-
Gradually whisk in the milk until the mixture is smooth.
-
Cook the coconut mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
-
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the egg yolks, whisking constantly to temper them.
-
Pour the tempered egg yolk mixture back into the saucepan and continue cooking for another 2 minutes, stirring constantly.
-
Remove the saucepan from heat and stir in the vanilla extract.
-
Pour the coconut filling into the prepared pie crust.
-
In a clean mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
-
Gradually add in the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
-
Spread the meringue over the coconut filling, making sure to seal the edges of the pie crust.
-
Bake the pie for 15-20 minutes, or until the meringue is golden brown.
-
Remove the pie from the oven and let it cool completely before serving.