Coconut cream pie with meringue was my grandmother’s favorite pie to make, so it holds a special place in my heart and I just had to learn how to make it. I derive my love for baking from her so it is only natural that I developed my own personal version of it.
First, you will want to brown your flaked coconut. For this, spread over a baking sheet lined with parchment paper and bake in a low oven for 5-10 minutes or until they are golden brown.
Remove it from the heat and mix in the toasted coconut flakes. Now it is ready to pour on top of your already baked and chilled pie crust. Once everything is at room temperature, put it in the fridge.