Coconut Cream Meringue Pie

Health score
2%
Coconut Cream Meringue Pie
305 min.
8
381kcal

Suggestions


Indulge your sweet tooth with a delightful treat that's sure to bring sunshine to your dessert table: Coconut Cream Meringue Pie! This charming pie marries the tropical flavor of coconut with the creamy richness of a velvety filling, all topped off with a luscious meringue that adds an elegant touch. Perfect for gatherings or intimate family dinners, this pie promises to impress your guests and family alike.

The unique combination of half-and-half and coconut milk creates a luxurious filling that’s both soothing and satisfying. Each bite bursts with the sweet taste of toasted coconut, instantly transporting you to a sun-soaked beach, even on the cloudiest of days. What truly sets this dessert apart is its dreamy meringue topping, which is beautifully golden brown and provides a perfect contrast to the smooth filling below.

With a preparation time of just over five hours, this pie is well worth the wait. It allows for a full cooling time in the refrigerator, ensuring a refreshing dessert that’s ready when you are. Impress your loved ones with this show-stopping Coconut Cream Meringue Pie, where each slice unveils an exquisite layer of flavor that is simply irresistible. Get ready to take a slice of paradise and make your next dessert unforgettable!

Ingredients

  • 0.5 cup coconut or flaked
  • 1.5 cups coconut milk 
  • 0.5 cup cornstarch 
  • 0.3 teaspoon cream of tartar 
  •  egg whites 
  •  eggs beaten
  • 1.5 cups half-and-half 
  • 9-inch baked pie crust ()
  • 0.3 teaspoon salt 
  • teaspoon vanilla extract 
  • tablespoons sugar white

Equipment

  • bowl
  • sauce pan
  • oven
  • whisk
  • wire rack

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes.
  3. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract.
  4. Pour the coconut mixture into the baked pie crust.
  5. Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, 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.
  6. Spread egg white mixture over the pie.
  7. Sprinkle 1/2 cup coconut over the pie.
  8. Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.

Nutrition Facts

Calories381kcal
Protein7.04%
Fat58.78%
Carbs34.18%

Properties

Glycemic Index
20.89
Glycemic Load
7.44
Inflammation Score
-3
Nutrition Score
7.5056520596794%

Nutrients percent of daily need

Calories:380.62kcal
19.03%
Fat:25.3g
38.92%
Saturated Fat:16.63g
103.94%
Carbohydrates:33.1g
11.03%
Net Carbohydrates:31.54g
11.47%
Sugar:11.43g
12.7%
Cholesterol:56.8mg
18.93%
Sodium:245.27mg
10.66%
Alcohol:0.17g
100%
Alcohol %:0.14%
100%
Protein:6.82g
13.63%
Manganese:0.59mg
29.63%
Vitamin B2:0.24mg
13.98%
Selenium:9.77µg
13.95%
Iron:2.5mg
13.87%
Phosphorus:137.27mg
13.73%
Magnesium:35.42mg
8.86%
Copper:0.18mg
8.77%
Folate:30.89µg
7.72%
Potassium:256.38mg
7.33%
Calcium:69.61mg
6.96%
Vitamin B1:0.1mg
6.65%
Fiber:1.56g
6.25%
Vitamin B5:0.53mg
5.3%
Vitamin B3:1.05mg
5.24%
Zinc:0.79mg
5.24%
Vitamin A:220.28IU
4.41%
Vitamin B6:0.08mg
4.12%
Vitamin B12:0.19µg
3.24%
Vitamin E:0.37mg
2.45%
Vitamin K:2.46µg
2.35%
Vitamin D:0.22µg
1.47%
Vitamin C:0.91mg
1.11%
Source:Allrecipes