Recipe For Coconut Cream Pie With Meringue Topping
Introduction
If you're a fan of creamy pies, then you'll love this recipe for coconut cream pie with meringue topping. This delicious dessert is perfect for any occasion, from family dinners to holidays. The creamy coconut filling is made with coconut milk, cream, and sugar, and the meringue topping is light and fluffy. You won't be able to resist a slice of this pie once you've tried it!
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
For the filling:
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 tsp salt
- 2 cups coconut milk
- 1 cup heavy cream
- 6 egg yolks
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
For the meringue:
- 6 egg whites
- 1/2 tsp cream of tartar
- 1/4 cup sugar
Instructions
Step 1: Make the Crust
Preheat your oven to 375°F. Combine the flour and salt in a large mixing bowl. Add the butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand. Add the ice water and mix until the dough forms a ball.
Roll out the dough on a floured surface to a thickness of about 1/4 inch. Transfer the dough to a 9-inch pie dish and trim the edges. Prick the bottom of the crust with a fork and bake for 15-20 minutes or until lightly golden brown. Let cool.
Step 2: Make the Filling
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the coconut milk and cream. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from the heat.
In a small bowl, whisk the egg yolks. Gradually whisk 1 cup of the hot milk mixture into the yolks. Pour the yolk mixture back into the saucepan with the remaining milk mixture and whisk until well combined. Cook over low heat, whisking constantly, for 2-3 minutes or until the mixture thickens. Remove from the heat and stir in the vanilla extract and shredded coconut.
Step 3: Make the Meringue
In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
Step 4: Assemble the Pie
Spread the coconut filling evenly in the cooled pie crust. Spoon the meringue over the filling, making sure to spread it all the way to the edges of the crust to seal in the filling. Use a spatula to create peaks in the meringue.
Bake the pie for 10-15 minutes or until the meringue is golden brown. Let cool to room temperature before serving.
Conclusion
This recipe for coconut cream pie with meringue topping is sure to become a favorite in your household. The combination of creamy coconut filling and light, fluffy meringue is irresistible. Serve it at your next family gathering or holiday celebration and watch it disappear!
