Coconut Cream Meringue Pie Recipe

Name: Coconut Cream Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups half-and-half; 1 1/2 cups coconut milk; 2 eggs, beaten; 3/4 cup white sugar; 1/2 cup cornstarch; 1/4 teaspoon salt; 3/4 cup flaked coconut; 1 teaspoon vanilla extract; 1 (9 inch) baked pie crust; 3 egg whites; 1/4 teaspoon cream of tartar; 6 tablespoons white sugar; 1/2 cup flaked coconut

Servings: persons

1 1/2 cups half-and-half
1 1/2 cups coconut milk
2 eggs, beaten
3/4 cup white sugar
1/2 cup cornstarch
1/4 teaspoon salt
3/4 cup flaked coconut
1 teaspoon vanilla extract
1 (9 inch) baked pie crust
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons white sugar
1/2 cup flaked coconut

1
Preheat oven to 350 degrees F (175 degrees C).
2
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.
3
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.
4
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.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups half-and-half, 1 1/2 cups coconut milk, 2 eggs, beaten, 3/4 cup white sugar, and more.

Yes, Coconut Cream Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Meringue Pie

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