Coconut Cream Pie With Coconut Meringue

Coconut Cream Pie With Coconut Meringue
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This classic coconut cream pie is made with coconut milk for extra creaminess and more coconut flavor. It’s a dairy-free dessert that everyone will want to eat! Recipe courtesy of the American Egg Board.
Coconut Cream Pie with Coconut Meringue
  • 5 egg yolks
  • 2 ½ cup sweetened coconut milk beverage
  • ½ cup sugar
  • 1/3 cup cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 1 pie crust, baked and cooled
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 5 egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • ¼ cup flaked coconut
  1. Preheat the oven to 325 degrees F.
  2. Beat the egg yolks well in medium bowl; gradually stir in the milk until blended. Mix the sugar, cornstarch, and salt in a large heavy saucepan. Gradually stir in the milk mixture until blended. Cook over medium-low heat, stirring constantly, until the mixture thickens and comes to a boil, 10 to 15 minutes. Boil and stir for 1 minute. Remove from the heat immediately. Stir in the vanilla and coconut flakes. Pour the custard into the pie crust.
  3. Immediately make the meringue. Dissolve the cornstarch in the cold water in a 1-cup glass measure. Microwave on HIGH for 30 seconds; stir. Microwave until the mixture boils, 15 to 30 seconds longer. Remove; cover.
  4. Beat the egg whites and cream of tartar in a stand mixer fitted with a whisk attachment on high speed until foamy. Beating constantly, add the sugar, 1 tablespoon at a time, beating after each addition until the sugar is dissolved before adding the next. Continue beating until the whites are glossy and stand in soft peaks. Beating constantly, add the cornstarch paste, 1 to 2 tablespoons at a time. Beat in the vanilla.
  5. Pour the hot filling into the piecrust. Quickly spread the meringue evenly over filling, starting at edge and sealing to the crust all around; swirl with back of spoon. Sprinkle with the coconut. Bake in the upper third of the oven until lightly browned, 16 to 18 minutes. Cool on wire rack for 1 hour, then refrigerate 3 to 4 hours before serving.