Coconut Cream Pie Recipe
Ingredients:
For the Filling:
- 3/4 cup granulated sugar
- 1/4 cup + 2 tablespoons cornstarch (this helps thicken the custard without any floury taste)
- 1/8 teaspoon salt
- 3 large egg yolks, beaten (save the egg whites for the meringue topping)
- 3 cups whole milk (whole milk gives the custard a creamy richness)
- 1 tablespoon unsalted butter, cut into small pieces
- 2 teaspoons vanilla extract (adds flavor and complements the coconut)
- 1 cup sweetened shredded coconut
For the Meringue Topping:
- 3 large egg whites, room temperature (room temp helps them whip up better)
- 1/4 cup granulated sugar (adds stability to the meringue)
- 1/8 teaspoon cream of tartar (optional, but helps the meringue hold its shape and prevents weeping)
- Extra shredded or toasted coconut for garnish (optional)
Other:
- 1 baked pie crust (9-inch)
Instructions:
Step 1: Prepare the Pie Crust
- Pre-bake a 9-inch pie crust (either homemade or store-bought) according to instructions, until golden brown and fully cooked. Let it cool completely before filling.
Step 2: Prepare the Coconut Cream Filling
- Combine the dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt. This ensures that the cornstarch is evenly distributed, helping prevent lumps.
- Add milk and egg yolks: Gradually whisk in the milk to avoid lumps, then add the beaten egg yolks, whisking until the mixture is smooth.
- Cook the filling: Place the saucepan over medium heat and continue to whisk constantly. The mixture will start to thicken as it heats; this can take about 7–10 minutes. Look for a thick, pudding-like consistency. Once bubbles start to form, lower the heat slightly and cook for another 1-2 minutes to cook out any starchy taste.
- Add butter and vanilla: Remove from heat, and immediately stir in the butter and vanilla extract until melted and fully incorporated.
- Add coconut: Stir in the shredded coconut, ensuring it’s evenly distributed throughout the custard. This adds texture and a rich coconut flavor.
- Transfer to pie crust: Pour the hot filling into the pre-baked pie crust, smoothing the top with a spatula. Let it cool at room temperature while you make the meringue.
Step 3: Make the Meringue Topping
- Prepare the egg whites: In a clean, dry mixing bowl, add the egg whites and cream of tartar (if using). Begin beating on medium speed until they become frothy.
- Add sugar gradually: Increase speed to medium-high, then slowly add sugar, one tablespoon at a time, beating until stiff, glossy peaks form (about 5-7 minutes). When you lift the beaters, the peaks should stand straight up without drooping.
- Spread meringue on pie: Spoon the meringue onto the filling, making sure it touches the edges of the crust to prevent shrinking. Use the back of a spoon to create decorative peaks.
- Optional garnish: For extra flavor, sprinkle some shredded or toasted coconut on top of the meringue.
- Bake the meringue: Place the pie in a preheated oven at 350°F (175°C) for 10–12 minutes or until the meringue is golden brown. Watch it carefully to avoid over-browning.
Step 4: Cool and Serve
- Cool to set: Allow the pie to cool to room temperature for at least 2 hours to set the filling completely. This will make slicing easier.
- Serve: Slice and serve as-is, or refrigerate the pie to enjoy it cold. The meringue may be a little firmer when chilled, but it will still be deliciously light and fluffy.
This Coconut Cream Pie is creamy, perfectly sweet, and balanced with the fluffy meringue. Toasted coconut on top adds a wonderful finishing touch! Enjoy!