Coconut Cream Pie
Coconut Cream Pie
This is the best coconut cream pie I've ever had!
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Ingredients
Filling:
- ⅔ cup white sugar
- ¼ cup all-purpose flour
- 2 ½ Tbsp cornstarch
- ¼ tsp salt
- 3 cups whole milk
- 2 tsp butter (melted)
- 1 ½ tsp vanilla
- 4 egg yolks (beaten – save whites for meringue)
- 2 cups shredded, sweetened coconut
Meringue:
- ½ cup white sugar
- ¼ tsp salt
- ½ cup water
- 1 Tbsp cornstarch
- 4 egg whites
- ½ tsp cream of tartar
- 2 tsp vanilla
Instructions:
Step 1: Prepare Pie Crust
- Prepare the pie crust and blind bake it. If you've already baked the crust, preheat the oven to 350°.
Step 2: Meringue Part 1
- *** See note about sugar quantity.*** In a saucepan, combine the sugar, salt, water, and cornstarch.
- Stirring constantly, heat until thick and clear. Set aside and cool completely.
Step 3: Pie Filling
- In a saucepan, combine the sugar, flour, cornstarch, and salt.
- When mixed, add the milk, butter, vanilla, beaten egg yolks, and coconut.
- Over medium heat, stirring frequently, heat until thickened.
- Pour into the baked shell.
Step 4: Meringue Part 2
- In a clean bowl, combine the egg whites and cream of tartar and beat until very soft peaks are beginning to form.
- Slowly pour in the cooled cornstarch mixture and continue to beat until stiff peaks form.
- Spread meringue over the filling, being sure to spread it all the way to the edges.
Step 5: Baking
- Bake the pie at 350° for 10-15 minutes or until the top of the meringue is golden brown.
Notes:
Make Ahead:
You can make this a few hours ahead of time, but it’s best eaten the same day it’s made so it isn’t soggy. *****Meringue Note*****
The recipe I have says to add all of the sugar to the cornstarch mixture. Most meringue recipes I found say to beat the sugar into the egg whites. I’m not sure which way works the best.
You can make this a few hours ahead of time, but it’s best eaten the same day it’s made so it isn’t soggy. *****Meringue Note*****
The recipe I have says to add all of the sugar to the cornstarch mixture. Most meringue recipes I found say to beat the sugar into the egg whites. I’m not sure which way works the best.
We made a pie with just the filling (no meringue) and it was a bit too sweet. It also was a little soupy. You probably could use 1/2 cup of sugar and cook it a little longer at a lower temperature to keep it from sticking.