Old Fashioned Coconut Cream Pie with Meringue
Ingredients
- 1refrigerated 9 inch pie crust
- 1 csugar
- 2 tbspflour
generously heaping
- 1 dashsalt
- 2 chalf & half
- 3 largeeggs
yolks only. use whites for meringue.
- 1 tspvanilla extract
- 5 ozshredded coconut
- 3egg whites
room temperature
- 1 pinchsalt
- 6 tbspsugar
- ½ tspvanilla
- 2 tspvery hot water
- ¼ tspcornstarch
- extra shredded coconut
Directions
- 1
Cook refrigerated pie crust according to instructions. Set aside to cool.
- 2
In a medium saucepan, mix together the dry ingredients for the pie filling. In a small bowl, beat eggs. Add half and half and mix well.
- 3
Place the sauce pan with the dry ingredients over low heat. Add the milk and eggs a little at a time. Mixing well as you go. Continue to cook over low heat while stirring until pie filling thickens and is stiff. About 20 minutes.
- 4
Remove from heat. Stir in vanilla. Add 3-5 oz of shredded coconut a little at a time, mixing well.
- 5
Pour warm filling into cooled pie shell. Set aside and prepare meringue.
Meringue
- 1
Preheat over to 425 degrees Fahrenheit.
- 2
Mix together corn starch and hot water. Stir until completely dissolved and set aside.
- 3
In a glass or metal bowl, beat egg whites and salt with a mixer medium- medium high speed until fluffy and large bubbles are forming around the edges.
- 4
Continue beating eggs while adding sugar one tablespoon at a time until all of the sugar has been added. Peaks should begin to form.
- 5
Continue beating on medium- medium high speed until peaks are glossy and firm. Add vanilla and cornstarch. Beat 1-2 minutes longer. Peaks should be stiff.
- 6
Spoon finished meringue onto warm pie, spreading all the way to the edges of the crust.
- 7
Fluff with a spatula or back of spoon to create swirls and peaks. Top with rest of coconut and brown the meringue and coconut in the over for 10 minutes or until the peaks are a nice golden brown.
- 8
Remove from oven and allow to cool completely before slicing or chilling in the refrigerator.
Old Fashioned Coconut Cream Pie with Meringue
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About this Recipe
Craving a classic dessert that brings back cherished memories? This Old Fashioned Coconut Cream Pie with Meringue delivers that beloved taste, perfect for any special gathering or holiday table.
Why This Pie Works
This recipe shines by combining an easy, from-scratch approach with truly decadent results. You'll create a rich, creamy custard filling packed with sweet coconut, all crowned with a magnificent, mile-high meringue. The secret touch of toasted coconut folded into the meringue adds an irresistible texture and deeper flavor that elevates this classic.
What to Expect
Prepare for pure comfort in every bite. This Old Fashioned Coconut Cream Pie offers a velvety smooth, sweet custard that melts in your mouth, bursting with tropical coconut flavor. The airy, golden-brown meringue topping provides a delightful contrast in texture, with hints of toasted coconut adding a satisfying chewiness. Despite its impressive appearance, this recipe is surprisingly quick, requiring only 30 minutes of active prep and cook time to achieve a truly memorable dessert.
Customization & Variations
While delicious as is, you can personalize this pie. For a bolder coconut flavor, you can toast some of the shredded coconut before adding it to the custard. If you're looking for extra richness, consider incorporating a touch of coconut milk into your half & half, though the recipe as written provides ample creaminess. The refrigerated pie crust simplifies the process, but a homemade butter crust would also be a lovely upgrade.
Serving & Context
This Coconut Cream Pie is destined for celebrations. It makes a show-stopping centerpiece for Easter, holidays, or any special occasion, ready to impress your guests. Serve it chilled, allowing the flavors to fully meld, and perhaps garnish with a few extra flakes of toasted coconut for an elegant finish.