Coconut Cream Meringue Pie
Ingredients
- 1 ½ cups half-and-half
- 1 ½ cups coconut milk
- ¾ cup white sugar
- ½ cup cornstarch
- 2 eggs, beaten
- ¼ teaspoon salt
- ¾ cup flaked coconut
- 1 teaspoon vanilla extract
- 1 (9 inch) baked pie crust
- 3 egg whites
- 6 tablespoons white sugar
- ¼ teaspoon cream of tartar
- ½ cup flaked coconut
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir half-and-half, coconut milk, 3/4 cup sugar, cornstarch, eggs, and salt together in a saucepan, stirring constantly; slowly bring to a boil over low heat. Cook until thick, about 30 minutes. Off heat, fold in 3/4 cup flaked coconut and vanilla extract; pour into pie crust.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add 6 tablespoons white sugar and cream of tartar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over pie. Sprinkle remaining 1/2 cup flaked coconut over top.
- Bake in the preheated oven until top golden brown, 12 to 15 minutes. Cool completely to the touch on a wire rack, about 1 hour. Refrigerate at least 3 hours before serving.
Source
Original recipe: View Original