Coconut Cream Pie with Meringue Topping

Ingredients

• 1 pre-baked 9-inch (23 cm) pie crust
• 75g (3/4 cup) granulated sugar
• 30g (1/4 cup) all-purpose flour
• Pinch of salt
• 300ml (1 1/4 cups) whole milk
• 200ml (3/4 cup + 2 tbsp) coconut milk
• 3 large egg yolks, beaten lightly
• 10g (2 tsp) vanilla extract
• 150g (1 1/2 cups) sweetened shredded coconut

Meringue Topping

• 3 large egg whites
• 100g (1/2 cup) granulated sugar
• 2g (1/4 tsp) cream of tartar
• 5ml (1 tsp) vanilla extract

Instructions

Step 1: Prepare the Coconut Cream

In a medium saucepan, combine the sugar, flour, and salt. Gradually whisk in the whole milk and coconut milk until smooth. Cook over medium heat, stirring continuously, until the mixture thickens and begins to bubble, about 5-7 minutes.

Step 2: Temper the Eggs

Remove the saucepan from heat. Slowly pour about 120ml (1/2 cup) of the hot milk mixture into the beaten egg yolks, whisking rapidly to prevent the eggs from cooking. Return the egg mixture to the saucepan with the remaining milk. Cook on low heat, stirring continuously, for an additional 2 minutes until thick and smooth.

Step 3: Finish the Coconut Filling

Remove the saucepan from heat again and stir in the vanilla extract and sweetened shredded coconut. Pour the hot filling into the pre-baked pie crust, spreading evenly with a rubber spatula. Allow the pie to cool at room temperature for about 30 minutes and then refrigerate for an additional hour.

Step 4: Make the Meringue Topping

Preheat your oven to 180°C (350°F). In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, about 15 grams (1 tablespoon) at a time, beating at high speed until stiff, glossy peaks form. Beat in the vanilla extract.

Step 5: Add the Meringue to the Pie

Spread the meringue over the chilled coconut filling, sealing it to the edge of the crust to prevent shrinking. Use a spatula to create peaks, if desired.

Step 6: Bake and Serve

Place the pie on a baking sheet and bake in the preheated oven for 10-12 minutes until the meringue is golden brown. Remove from the oven and allow the pie to cool completely before slicing and serving. Enjoy!

Conclusion

Congratulations on mastering the art of creating a luscious Coconut Cream Pie with Meringue Topping! This dessert not only offers an exquisite taste experience but also demonstrates the harmony of textures, from the crisp crust and creamy filling to the airy, sweet meringue. Share this delightful treat with your loved ones, and watch as it becomes a cherished favorite at your dining table. Remember, the joy of cooking is in the sharing, so savor each bite and enjoy the culinary journey. Happy baking!

Wyatt Travis Creator of AI MultiPrompter

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