Coconut Cream Meringue Pie

A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 632 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.