Coconut Cream Pie with Meringue

This pie has a lusciously thick filling and flaky crust, topped with meringue and crunchy coconut flakes. It’s easy to make and comes together quickly!

Prep Time:25

Cook Time:40

Chilling Time:3

Total Time:4 5

Servings: slices

Ingredients

¼ teaspoon salt
1 cup sweetened coconut shredded
1 9-inch pastry shell unbaked
2 teaspoons vanilla extract
6 tablespoons granulated sugar
3 egg yolks lightly beaten
5 tablespoons all-purpose flour
2 cups milk

For the meringue:

¼ teaspoon cream of tartar
½ cup sweetened coconut shredded
3 egg whites
6 tablespoons granulated sugar

Instructions

Line a pastry shell with heavy-duty foil, double layer. Bake for about 8 minutes at 450 F then remove the foil and continue baking for another 5 minutes. Once done, allow to cool on a wire rack.
Combine together ¼ teaspoon salt, 5 tablespoons of all-purpose flour, and 6 tablespoons of sugar in a large saucepan. Stir in 2 cups of milk until smooth.
Stir-cook until bubbly and thickened over medium flame. Then turn the heat down and stir-cook for another 2 minutes. Turn off the heat.
Stir a bit of hot filling into egg yolks and return all the mixture back to the saucepan, stirring constantly. Bring everything to a boil and stir-cook for 2 minutes. Turn off the heat and stir in 1 cup shredded coconut and 2 teaspoons vanilla extract. Pour this mixture over the crust.

For the meringue:

Beat ¼ teaspoon cream of tartar and 3 egg whites in a bowl until you have soft peaks. Now beat in sugar gradually, one tablespoon at a time, until sugar is dissolved and stiff peaks are formed. Spread over filling and seal the edges of the crust. Sprinkle top with shredded coconut.
Bake for 12 to 15 minutes at 350 F, until golden brown.
Once baked, let it cool for an hour on a wire rack and refrigerate for 3 hours at least. Enjoy!

Notes

To blind bake this pie, you’ll want to line your pastry shell with a double layer of heavy-duty foil. Bake at a high temperature. Keep the pastry shell covered for the first portion and uncovered for the second portion, to ensure a nice flaky, beautifully golden-brown crust.
To prevent your egg yolks from scrambling when adding them to the filling, you’ll want to temper them with just a little bit of the warm milk mixture first. Then, simply add the eggs right into the pan to create your cream filling.
For the perfect meringue, you want to mix the egg whites until soft peaks form. Avoid overmixing to prevent the meringue from cracking when it bakes.

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