Description
A creamy coconut custard pie topped with a beautifully toasted meringue, combining tropical flavors with a show-stopping presentation that’s perfect for gatherings.
Ingredients
Scale
- 1 9-inch pre-baked pie crust (store-bought or homemade)
- 1 cup (80g) unsweetened shredded coconut, toasted
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 cup (240ml) whole milk
- 3/4 cup (150g) granulated sugar
- 1/3 cup (40g) cornstarch
- 4 large egg yolks
- 3 tablespoons (45g) unsalted butter
- 1 teaspoon vanilla extract
- Egg whites from 4 large eggs
- 1/4 teaspoon cream of tartar (or a few drops of lemon juice as substitute)
- 1/2 cup (100g) superfine or caster sugar
Instructions
- If using homemade crust: Preheat oven to 375°F (190°C). Roll out pie dough into a 9-inch pie dish. Line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights, bake 10-12 more minutes until golden. Cool completely.
- Toast shredded coconut in a dry skillet over medium heat, stirring constantly for 3-5 minutes until golden and fragrant. Set aside to cool.
- In a medium saucepan, whisk sugar and cornstarch. Gradually add coconut milk and whole milk, whisking to avoid lumps. Cook over medium heat, stirring frequently, until thick and bubbling, about 5-7 minutes.
- Whisk egg yolks in a separate bowl. Slowly temper yolks by adding about 1 cup of hot milk mixture while whisking. Pour tempered yolks back into saucepan and cook 2-3 minutes more until thickened.
- Remove from heat. Stir in butter, vanilla extract, and toasted coconut. Pour custard into cooled pie crust. Cover surface with plastic wrap to prevent skin. Chill at least 4 hours or overnight.
- In a clean, grease-free bowl, beat egg whites with cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, increasing speed to high. Beat until stiff, glossy peaks form and sugar is dissolved.
- Spread meringue evenly over chilled custard, sealing edges to crust to prevent shrinking.
- Toast meringue with a kitchen torch until peaks are golden brown, or place pie under broiler on top rack for 1-3 minutes, watching closely to avoid burning.
- Let pie sit 10 minutes after toasting to set meringue. Slice with a sharp knife, wiping between cuts, and serve.
Notes
Use full-fat coconut milk for best creaminess. If no cream of tartar, substitute with lemon juice. Seal meringue edges to crust to prevent shrinking. Toast meringue carefully to avoid burning. Make pie a day ahead for best flavor and texture. If no kitchen torch, use broiler but watch closely.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 15
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
Keywords: coconut cream pie, toasted meringue, coconut dessert, pie recipe, tropical dessert, homemade pie, custard pie