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Baked Coconut Cream Pie Meringue

This baked coconut cream pie meringue combines a creamy coconut filling with a light, fluffy meringue topping and crunchy toasted coconut, making it a comforting yet elegant dessert perfect for gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, Tropical
Calories: 130
Ingredients Method Notes

Ingredients
  

For the crust and filling
  • 1 crust 1 baked pie crust
  • 2 cups 2 cups coconut milk
  • 2 cups 2 cups milk
  • 4 large 4 egg yolks
  • 3/4 cup 3/4 cup sugar, divided Split for filling and meringue
  • 1/3 cup 1/3 cup cornstarch
  • 1 cup 1 cup shredded coconut, toasted
For the meringue
  • 4 large 4 egg whites
  • 1/4 tsp 1/4 tsp cream of tartar

Method
 

Preparation
  1. Heat the coconut milk and regular milk in a saucepan over medium heat until steaming, but not boiling.
  2. Whisk together the egg yolks, 1/2 cup sugar, and cornstarch in a separate bowl until smooth.
  3. Temper the egg yolk mixture with a small amount of hot milk, then return it to the saucepan.
  4. Lower heat and stir continuously for 6 to 8 minutes until the filling thickens.
  5. Remove from heat and stir in half of the toasted shredded coconut, then pour into the prebaked pie crust.
Meringue Preparation
  1. Whip the egg whites with cream of tartar until soft peaks form.
  2. Gradually add the remaining 1/4 cup sugar while continuing to whisk until stiff, glossy peaks form.
Assembly
  1. Spread the meringue over the warm filling, sealing to the edges of the crust.
  2. Broil the pie on high for 2 to 3 minutes, watching closely to avoid burning.
  3. Once golden brown, remove and sprinkle with the remaining toasted shredded coconut.
Chilling
  1. Chill the pie in the refrigerator for at least 3 hours before slicing.
Storage
  1. Keep leftovers covered in an airtight container in the refrigerator for up to 3 days.

Notes

For the best meringue texture, use fresh egg whites and ensure no yolk contaminates them. If desired, substitutions can be made for different dietary needs.