Coconut Cream Pie with Meringue
Creamy coconut pie topped with toasted meringue and coconut chips.
- Prep Time: 30 minutes
- Cook Time: 10
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: stove top
- Cuisine: American
Ingredients
Scale
- 1 9″ pie crust
- 1/3 cup arrowroot powder or cornstarch
- 1/2 cup sugar
- 2 cups milk (whole or 2%)
- 2 teaspoons coconut extract
- 1 teaspoon vanilla
- 2 Tablespoons butter
- 1 cup toasted coconut chips
- 3 eggs
- 3 Tablespoons sugar
Instructions
- Prepare pie crust by pressing into 9″ pie plate, and baking as directed.
- While crust is baking, combine 1/2 cup of sugar and arrowroot powder/cornstarch in a saucepan
- Stir in milk, and heat over medium heat, continuing to stir until mixture is thickened
- Remove from heat and stir in vanilla and coconut extracts, and coconut chips
- Separate egg whites from yolks, placing whites in a tightly lidded container and refrigerating
- Beat yolks, then beat in coconut pudding mixture, one tablespoon at a time, until you have about 4-5 tablespoons beaten into the egg yolks.
- Stir egg yolk mixture back into saucepan, whisking, or beating with a fork, until all is incorporated
- Add butter, and allow to cool
- When filling and crust are both no longer scalding to touch, pour filling into crust, cover and refrigerate for several hours or overnight
- Just before serving, Remove egg whites from refrigerator, and beat until soft peaks form
- Add remaining 3 Tablespoons of sugar, 1 Tablespoon at a time, beating between each addition
- Beat until stiff peaks form
- Spread meringue over top of pie, and broil 6-8 inches from heating element until light golden brown (don’t turn your back, meringues brown quickly!)
- Remove from oven, and sprinkle with additional coconut chips if desired
- Slice and serve
- Enjoy!
Notes
Can sub virgin coconut oil for butter. This is an especially good idea if you don’t have coconut extract on hand!