Coconut Cream Pie with Meringue Topping

Coconut Cream Pie with Meringue Toppings Introduction Coconut Cream Pie with Meringue Toppings is the ultimate indulgence for anyone with a sweet tooth and a penchant for the creamy, tropical taste of coconut. This dessert, with its delicate balance of flavors and textures, will transport you to a sun-dappled paradise, whether you’re serving it as the highlight of a special occasion or simply savoring it as a mid-week treat. Follow our detailed recipe, and you’ll find that crafting this decadent pie is easier than you might think, and the result is a guaranteed crowd-pleaser. Kitchen Equipment Required Medium Saucepan Mixing Bowls Whisk Baking Sheet 9-inch (23 cm) Pie Pan Measuring Cups and Spoons Rubber Spatula Electric Mixer (optional for the meringue) Cooking Time Total estimated time: 2 hours (includes cooling time) Recipe: Coconut Cream Pie with Meringue Toppings 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. This should take 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. Once combined, 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 Toppings! 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!

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