Indulge in the tropical delight of our coconut cream pie, a perfect blend of creamy coconut custard nestled in a buttery, flaky crust and crowned with a golden, fluffy meringue. This dessert is a slice of paradise that will transport your taste buds to a sunny, beachside escape. Ideal for special occasions or simply to satisfy your sweet tooth, this pie is sure to become a family favorite.
A little bit about this recipe…
This coconut cream pie recipe is a treasured heirloom, passed down from my grandma’s kitchen. It’s a guaranteed crowd-pleaser and perfect for any occasion, from potlucks to backyard barbecues.
What truly sets this pie apart is the dreamy meringue topping. Unlike many coconut cream pie recipes that use whipped cream, this one features a cloud of lightly toasted meringue that adds a delightful textural contrast to the creamy filling and flaky crust.
This meringue is not only incredibly easy to make, but it also elevates the entire dessert to a new level of sophistication. No fancy equipment is required, and in just a few minutes, you’ll have a golden-brown meringue that will take your coconut cream pie to the next level. Plus, toasting the coconut adds an extra layer of flavor and visual interest.
So ditch the store-bought pies and give this recipe a try. I promise, it’ll become your new go-to dessert – just like it is for me! With its creamy filling, fluffy meringue, and toasted coconut topping, this pie is sure to tantalize taste buds and leave everyone wanting another slice.
Ingredients Used
Premade Pie Crust: We’re all about convenience here, so a store-bought pie crust is our secret weapon for a flaky, no-fuss base. But fear not, pie purists! Feel free to use your favorite homemade recipe if you’re feeling adventurous.
Filling:
- Milk: Whole milk creates the dreamiest, creamiest filling, but feel free to use a lower-fat option if you prefer.
- Heavy Whipping Cream: Helps thicken the pie filling and adds to the creaminess flavor.
- White Sugar: Sweetness is essential, but you can adjust the amount based on your taste or desired level of coconut flavor (coconut milk adds natural sweetness too!).
- Egg Yolks: These little guys are the thickening superstars, transforming the filling into a luscious custard.
- All-Purpose Flour: A pantry staple that thickens the filling and ensures a smooth, spoonable texture.
- Butter: Real butter adds richness and depth of flavor that can’t be replicated. Trust me, it’s worth it!
- Salt: A pinch of salt is like magic, balancing the sweetness and elevating all the other flavors.
- Shredded Fine, Unsweetened Coconut: This is where the magic happens! The unsweetened coconut adds a delightful textural contrast and a burst of coconut flavor that complements the creamy filling perfectly.
Meringue Topping:
- Egg Whites: The key to a light and airy meringue! Make sure to separate the egg whites carefully from the yolks to avoid any greasy mishaps.
- Cream of Tartar: This magic powder helps stabilize the egg whites and achieve those beautiful stiff peaks we’re all after.
- Sugar: Granulated sugar sweetens the meringue and transforms into a gorgeous golden brown caramelized topping when toasted.
- Vanilla Extract: A touch of pure vanilla extract adds a touch of warmth and complexity to the meringue, taking it from good to great.
Substitutions/Alterations
Premade Pie Crust: Feeling ambitious? Ditch the store-bought crust and whip up your favorite homemade recipe for a touch of personalization.
Milk: While whole milk creates the creamiest filling, you can use a lower-fat option like 2% or even skim milk. The filling will be slightly lighter, but still delicious.
Meringue Topping: Not a fan of meringue? No problem! Top your pie with a dollop of freshly whipped cream or stabilized whipped topping for a lighter and creamier alternative. Here’s a quick tip: To stabilize whipped cream, add a teaspoon of powdered sugar and a splash of vanilla extract to the cream before whipping.
Additional Tips:
For a richer coconut flavor: Substitute half of the milk in the filling recipe with canned coconut milk.
How to Store
This delightful pie is best enjoyed fresh, but leftovers can be stored for a few days with proper care. Here’s how to keep your coconut cream pie tasting its best:
- Refrigerate: Once the pie has cooled completely, store it in an airtight container in the refrigerator for up to 3 days. The meringue topping will soften slightly, but the pie will still be delicious.
- Freezing: While not ideal, you can freeze the pie for up to 2 months. To freeze, cool the pie completely, then wrap it tightly in plastic wrap and aluminum foil. Add the meringue to the pie after it has completely thawed. Cook in oven for 20 minutes to brown meringue.
Other Recipes to Try
Coconut Cream Pie
Equipment
- saucepan
- Measuring Spoons
- Measuring Cups
- whisk
- Electric Mixer Hand or Stand
- Rubber Spatula
- Medium Bowl
- Baking sheet
- Oven Mitts
- Cooling rack
- Fork
Ingredients
Filling
- 1 premade pie shell
- 1 cups milk
- 1 cup heavy cream
- 3 egg yolk separate, set aside egg whites for meringue
- 1/2 cup white sugar add an extra table spoon if you like it sweeter
- 2 tbsp. cornstarch
- 1 tbsp. butter
- 1/4 tsp. salt
- 1 1/3 cup shredded fine coconut unsweetened
- 1 tsp. vanilla
Meringue Topping
- 3 egg whites
- 1/4 tsp. cream of tartar
- 5 tbsp. white sugar
- 1/4 tsp. vanilla
Instructions
- Preheat your oven to 375°F (190°C).
- Using a fork, poke the bottom and sides of the pie crust with holes.
- Bake the crust for about 12-15 minutes, until it is golden brown on both sides and bottom. Let the crust cool completely on a wire rack.
- In a medium saucepan, whisk together the milk, cream, sugar, egg yolks, and cornstarch until smooth. Note: When separating the egg yolks, set egg whites aside because you will need them for the meringue.
- Heat the mixture over medium heat, whisking constantly, until it thickens and begins to simmer.
- Reduce heat to low and continue to cook for another minute, whisking frequently, until the filling is thickened and coats the back of a spoon. Remove from heat and stir in the butter, salt, vanilla and shredded coconut.
- Pour the hot filling into the cooled pie crust.
- In a clean, grease-free bowl, whisk the egg whites (room temperature) with cream of tartar until frothy.
- Gradually add the sugar, one tablespoon at a time, while continuing to whisk on high speed until stiff peaks form. You want the meringue to be glossy and hold its shape.
- Fold in vanilla extract.
- Preheat your oven to broil, low, with the rack in the upper third position.
- Spoon the meringue evenly over the cooled coconut cream filling, spreading it all the way to the edges.
- Using a spoon or spatula, create peaks in the meringue for a decorative touch.
- Carefully place the pie under the broiler for 2-3 minutes, or until the meringue is golden brown. Watch closely to avoid burning.
- Remove the pie from the oven and let it cool completely at room temperature for at least 2 hours, or until the filling is set.
- Refrigerate the pie for at least another hour before serving. Slice and enjoy!
Notes
- Meringue Tip: If you’re concerned about the meringue softening, consider adding the meringue topping just before serving, especially if you’re not planning on consuming the pie within a day or two.
- Leftover coconut cream pie filling can be repurposed into a delicious smoothie! Simply blend the filling with some milk, ice, and a touch of vanilla extract for a refreshing and tropical treat.
- For a richer coconut flavor: Substitute half of the milk in the filling recipe with canned coconut milk.
- If you would like to add toasted coconut to the topping, cook coconut on a pan lined with parchment paper for about 2-3 minutes on broil until it is slightly golden brown. Add to the top of the meringue.
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