Description
A classic dessert featuring a creamy coconut filling topped with a light and airy meringue, perfect for special occasions.
Ingredients
Scale
- 1 pre-baked 9-inch pie crust
- 1 cup sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 4 large egg whites (room temperature)
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
- 1/4 tsp vanilla extract
Instructions
- Whisk together sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk and cook over medium heat until thickened (5-7 minutes).
- In a separate bowl, whisk egg yolks and temper with hot filling. Return to saucepan, cook for 2 more minutes, then stir in butter, vanilla, and shredded coconut.
- Pour the filling into the pre-baked pie crust.
- Beat egg whites with cream of tartar until soft peaks form, gradually add remaining sugar, and beat to stiff peaks. Stir in vanilla.
- Spread meringue over the filling, creating peaks. Bake at 350°F for 12-15 minutes until golden brown.
- Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
Notes
For enhanced flavor, toast shredded coconut before adding to the filling. Ensure mixing bowl is grease-free for best meringue results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg