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Amazing Coconut Cream Pie with Meringue Topping
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Amazing Coconut Cream Pie With Meringue Topping

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. Today I will share this amazing recipe that I hold very near and dear to my heart.
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Amazing Coconut Cream Pie With Meringue Topping
Servings: 10
Author: cakedecorist.com

Ingredients
  

Crust

  • 2 1/2 cups of regular flour plus extra for rolling
  • 8 ounces -2 sticks- of unsalted butter it should be very cold and cut into small cubes
  • 1 tsp of salt
  • 1 tsp of sugar
  • 6 to 8 Tbls of ice water

Filling

  • 1 cup of sweetened flaked coconut
  • 2 eggs
  • 3 cups of half-and-half milk
  • ¼ tsp of salt
  • 1 cup of white sugar
  • ½ cup of all-purpose flour
  • 1 tsp of vanilla extract

Meringue

  • 1 cup sugar
  • 1/2 cup water
  • 4 room temperature egg whites preferably from fresh eggs (see note)
  • 1/2 teaspoon cream of tartar lemon juice from 1 lemon, or 1/2 lemon

Instructions

Crust

  • This is easier to make in a food processor. First mix the flour, salt, and sugar together in a bowl. Add the cold butter a bit at a time and pulse until the butter is pea-sized.
  • Sprinkle the icy cold water one tablespoon at a time. Pulse afterwards each time. Do this until it starts to turn into a dough. You will know it is ready if you pinch it and it holds together.
  • Drop the mix onto a cold counter and divide it in two. Gather it together with your hands and create 2 discs of dough. Sprinkle them with flour and wrap them in plastic wrap. Set them to cool in the fridge. If you see small chunks of butter, do not worry! It is great news! This means your crust will be flaky and delicious. You will have an extra pie crust ready to put in the freezer or use in another sweet or savory pie.
  • Leave it cooling off for at least 2 hours. Then take out a disk, let sit for 3 minutes at room temperature and roll it out onto your pie dish. Trim the edges off and blind bake it per the instructions above. Then leave it to cool off completely before adding your pie filling.

Filling

  • 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.
  • Add your half-and-half, the 2 eggs, sugar, salt, and flour into a saucepan and combine it all together. Place it over low heat and bring to a boil. Once it boils, be careful! It can burn really easily so you need to keep stirring for 2 more minutes to make sure everything is cooked.
  • 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.

Meringue

  • In a small saucepan, combine sugar and water. Heat over high heat, brushing downsides of the pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F on an instant-read or candy thermometer.
  • Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment; alternatively, wipe the mixer bowl with the cut side of 1/2 lemon before adding egg whites (and omit the cream of tartar or lemon juice). Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
  • With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.

Notes

The first thing we need to know is that coconut cream pie is actually a no-bake pie. So we need to fully bake our crust beforehand. For this, we are going to need to blind bake it.
  • You will need pie weights. These are heavy balls made out of ceramic or metal that will weight your dough down while you bake it. This is why it is called “blind baking” because you will not be able to check the dough before you take it out of the oven. These are used to keep the base of the pie crust flat and ready to receive the filling. Bear in mind that you need to bake it for about 15 minutes with the weights and then bake it again until it is golden brown. Before you do this, prick the bottom of the pan with a fork to let all the air escape and prevent the crust from inflating.
  • Another thing is that pie crust dough needs to be chilled beforehand. It will need at least 2 hours in the fridge before you can roll it out and an extra 30 minutes in the fridge before you can actually bake it. This will keep the flaky layers intact while baking.
  • It needs to cool down completely before you can move on to the next step. You can do all of this up to 3 days ahead of time.
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