When it comes to classic desserts that bring a sense of nostalgia and indulgence, coconut cream pie with meringue topping is a standout. This delightful creation combines the tropical flavor of coconut with the airy, sweet finish of meringue, making it a favorite choice for family gatherings and special occasions. In our family, the coconut cream pie has become a beloved tradition, often requested for birthdays and celebrations. The rich, creamy filling paired with the fluffy meringue topping never fails to impress, creating a dessert that feels both luxurious and comforting. Each bite transports us to sun-kissed beaches and warm summer days, making it a perfect dessert regardless of the season.
Ingredients
Creating a coconut cream pie with meringue topping starts with gathering the right ingredients. For the crust, you will need:
- 1 1/2 cups of graham cracker crumbs
- 1/3 cup of sugar
- 6 tablespoons of unsalted butter, melted
For the coconut cream filling:
- 1 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 3 cups of whole milk
- 4 large egg yolks
- 1 tablespoon of unsalted butter
- 1 teaspoon of vanilla extract
- 1 cup of sweetened shredded coconut
For the meringue topping:
- 4 large egg whites
- 1/2 cup of granulated sugar
- 1/4 teaspoon of cream of tartar
- 1/2 teaspoon of vanilla extract
Instructions
The process of making coconut cream pie with meringue topping involves several steps, but each one is straightforward and ultimately rewarding. Begin by preparing the crust. Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for about 10 minutes or until it’s lightly golden. Remove from the oven and let it cool completely on a wire rack.
While the crust cools, prepare the coconut cream filling. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the milk, whisking continuously to prevent lumps. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble. Once thickened, reduce the heat to low. In a separate bowl, whisk the egg yolks, then gradually add a small amount of the hot milk mixture to temper the eggs. Slowly pour the egg mixture back into the saucepan, stirring constantly. Cook for another 2 minutes until the filling is thick and creamy. Remove from heat and stir in the butter, vanilla extract, and shredded coconut. Pour the filling into the prepared crust and smooth the top with a spatula.
For the meringue topping, beat the egg whites in a clean, dry bowl using an electric mixer on medium speed until foamy. Add the cream of tartar and gradually increase the speed to high. Add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla extract. Spoon the meringue over the hot coconut filling, spreading it to the edges of the crust to seal. Use a spatula to create decorative peaks. Bake the pie in the preheated oven for about 10-12 minutes or until the meringue is golden brown. Let the pie cool to room temperature, then refrigerate until chilled, at least 3 hours, before serving.
Nutrition Facts
This delightful coconut cream pie serves approximately 8 people. Each serving contains around 450 calories. While it may be considered a treat, the combination of coconut, creamy filling, and meringue topping offers a taste experience that is worth every calorie.
Preparation Time
The preparation time for this coconut cream pie is about 30 minutes, with an additional 25 minutes for cooking and baking. Allow at least 3 hours for the pie to chill in the refrigerator before serving. In total, you should plan for around 4 hours from start to finish, but the outcome is a dessert that is sure to impress your family and friends.
How to Serve
To serve your coconut cream pie with meringue topping, consider the following suggestions:
- Slice the pie with a sharp, clean knife to ensure neat servings.
- Serve each slice with a dollop of whipped cream on the side for added indulgence.
- Garnish with toasted coconut flakes for extra texture and flavor.
- Pair with a cup of coffee or tea for a delightful afternoon treat.
- Offer a fresh fruit salad as a refreshing accompaniment to balance the richness of the pie.
Additional Tips
Here are some additional tips to ensure your coconut cream pie is a success:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This will help achieve a smoother filling and meringue.
- Prevent Weeping Meringue: To prevent the meringue from weeping, make sure the filling is hot when you spread the meringue on top. This helps cook the meringue from the bottom and creates a better seal.
- Use Fresh Coconut: If possible, use freshly grated coconut for a more intense flavor. Toast it lightly to enhance its natural sweetness.
- Chill Thoroughly: Allow the pie to chill thoroughly before serving. This helps the filling set properly and makes slicing easier.
- Experiment with Crusts: While a graham cracker crust is classic, you can experiment with different types, such as a traditional pastry crust or even a shortbread crust for varied texture and flavor.
FAQ
Here are some common questions about making coconut cream pie with meringue topping:
- Q: Can I make the pie crust ahead of time?
A: Yes, you can prepare the crust a day in advance. Store it in the refrigerator to keep it fresh until you’re ready to use it.
- Q: How do I store leftover coconut cream pie?
A: Store leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days. Avoid freezing, as the texture of the meringue can change when thawed.
- Q: Can I use coconut milk instead of whole milk in the filling?
A: Yes, coconut milk can be used for a more pronounced coconut flavor, but keep in mind that it may slightly alter the texture of the filling.
- Q: My meringue isn’t holding its shape. What did I do wrong?
A: Ensure your mixing bowl and beaters are clean and free of any grease. Gradually add the sugar to the egg whites, and make sure to beat until stiff peaks form.
- Q: Can I add other flavors to the filling?
A: Absolutely! Consider adding a pinch of nutmeg or a splash of almond extract for a unique twist on the classic coconut cream pie.