Coconut Meringue Pie

If you’re looking to impress your friends and family with a dessert that’s both stunning and delicious, look no further than Coconut Meringue Pie. This classic pie combines a velvety coconut custard with a pillowy meringue topping, making it a delightful treat for any occasion. With its rich flavor and beautiful presentation, this Coconut Meringue Pie is sure to become a favorite at your table.

Top Reasons to Make Coconut Meringue Pie

– Decadent Flavor: The combination of creamy coconut custard and sweet meringue creates a flavor explosion that’s simply irresistible.
– Beautiful Presentation: With its glossy meringue topping, this pie is as beautiful as it is tasty, making it perfect for special occasions.
– Customizable: Whether you want to add more coconut flavor or play with different toppings, this recipe is versatile and can be adjusted to suit your preferences.
– Perfect for Any Season: Coconut Meringue Pie is a delightful dessert year-round, whether enjoyed in the summer months or as a comforting treat in the winter.

Ingredient Rundown

For this delicious Coconut Meringue Pie, you will need the following ingredients:

• 3 oz sweetened flaked coconut: This adds a chewy texture and rich coconut flavor to the custard.
• 1-1/2 cups sugar: Essential for sweetness, balancing the rich coconut flavor.
• 1/4 cup cornstarch: Helps thicken the custard to the perfect consistency.
• Dash of salt: Enhances the sweetness and flavor of the pie.
• 2-1/2 cups milk: The base of the custard, providing creaminess.
• 4 egg yolks: Adds richness and helps thicken the custard (save the whites for the meringue).
• 1/4 cup butter: Adds richness and flavor to the custard.
• 2 Tbsp light corn syrup: Helps stabilize the meringue and adds a touch of sweetness.
• 2 tsp vanilla extract: Provides a warm, aromatic flavor that complements the coconut.
• 1 baked 9-inch pie shell: The foundation for your pie, ready to hold all that delicious filling.
• 4 egg whites: Essential for a fluffy meringue topping.
• 1/2 tsp cream of tartar: Stabilizes the egg whites for a more voluminous meringue.
• 1/4 tsp salt: Enhances the flavor of the meringue.
• 1/2 cup sugar: Sweetens the meringue and helps achieve that beautiful glossy finish.

What You’ll Need (Gear)

To make Coconut Meringue Pie, gather the following kitchen tools:

• Mixing bowls: For combining ingredients.
• Whisk: To beat the egg whites and mix the custard.
• Double boiler: For gently cooking the custard (or use a heatproof bowl over a pot of simmering water).
• Pie dish: A 9-inch pie dish to hold your beautiful creation.
• Rubber spatula: For scraping down the sides of the bowl and folding ingredients together.
• Electric mixer: To whip the egg whites into a fluffy meringue.

Coconut Meringue Pie Cooking Guide

Step 1: Prepare the Custard Base

In a medium saucepan, whisk together 1-1/2 cups of sugar, 1/4 cup cornstarch, and a dash of salt. Gradually stir in 2-1/2 cups of milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Step 2: Combine Egg Yolks

In a separate bowl, lightly beat the 4 egg yolks. When the milk mixture has thickened, slowly pour about 1 cup of the hot mixture into the yolks to temper them. Stir quickly to avoid cooking the yolks.

Step 3: Mix Everything Together

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in 1/4 cup butter, 2 tablespoons light corn syrup, and 2 teaspoons vanilla extract. Fold in the sweetened flaked coconut.

Step 4: Fill the Pie Shell

Pour the coconut custard into the pre-baked 9-inch pie shell, spreading it evenly. Set aside to cool while you prepare the meringue.

Step 5: Make the Meringue

In a large mixing bowl, beat the 4 egg whites with 1/2 teaspoon cream of tartar and 1/4 teaspoon salt until soft peaks form. Gradually add 1/2 cup sugar, one tablespoon at a time, until the meringue is glossy and forms stiff peaks.

Step 6: Spread the Meringue

Spread the meringue over the cooled coconut custard, making sure to seal the edges to prevent shrinking. Use a spatula to create peaks for added texture.

Step 7: Bake the Pie

Bake the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to avoid burning.

Step 8: Cool and Serve

Allow the pie to cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before slicing. Serve chilled or at room temperature for a delightful treat.

Allergy-Friendly Swaps

If you need to make this Coconut Meringue Pie allergy-friendly, consider these swaps:

• Dairy-free milk: Substitute regular milk with almond, coconut, or oat milk for a dairy-free option.
• Vegan butter: Replace the butter with a vegan alternative to make it dairy-free.
• Egg replacer: Use a commercial egg replacer or flaxseed meal for a vegan version, but note this may affect the texture of the meringue.

What I Learned Testing

During my testing of this Coconut Meringue Pie, I discovered several key points that can enhance your baking experience:

• Timing is crucial when making meringue. Be sure to add the sugar gradually while whipping the egg whites for a stable meringue.
• Allowing the custard to cool slightly before adding meringue prevents the meringue from melting into the filling.
• For an extra coconut punch, consider toasting some of the flaked coconut before adding it to the custard.
• Don’t be afraid to get creative with toppings! A sprinkle of toasted coconut on the meringue adds a beautiful touch.

How to Store & Reheat

To store your Coconut Meringue Pie:

Keep the pie covered in the refrigerator for up to 3 days. This will help maintain the texture of the meringue. If you need to reheat it, slice a piece and microwave it in short intervals until warmed through. However, meringue is best enjoyed fresh, so try to eat it within a couple of days for optimal texture and flavor.

Handy Q&A

Can I make the custard ahead of time?

Yes! You can prepare the custard a day in advance. Just store it in the refrigerator, and add the meringue right before serving.

How do I know when the meringue is done baking?

The meringue is done when it turns a golden color. Keep an eye on it to prevent burning, as this can happen quickly.

Can I freeze Coconut Meringue Pie?

It’s not recommended to freeze meringue, as it can lose its texture. However, you can freeze the pie shell and custard separately, then assemble fresh when ready to serve.

What can I serve with Coconut Meringue Pie?

This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a fun twist, try it with Creamy Lemon Garlic Shrimp Penne for a complete meal experience.

Similar Recipes

If you loved making Coconut Meringue Pie, you might also enjoy these delicious recipes:

• Vegan Lentil Bolognese Over Fusilli – A hearty and satisfying vegan option.
• Creamy Spinach Artichoke Pasta Bake – Perfect for a comforting dinner.
• Creamy Lemon Garlic Shrimp Penne – A bright and flavorful pasta dish.

That’s a Wrap

Coconut Meringue Pie is a delightful dessert that effortlessly combines rich flavors and textures. From the creamy custard to the fluffy meringue, every bite is a reminder of why this pie remains a classic. Whether you’re serving it at a holiday gathering or simply indulging on a quiet evening, this pie is sure to please. Don’t forget to share your creation with family and friends—they’ll be asking for seconds! Enjoy your baking adventure!

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