Coconut Cream Meringue Pie with a Twist

Name: Coconut Cream Meringue Pie with a Twist
Total time: 75 min
Yield: 2
Ingredients: 1.5 cups half-and-half; 1.5 cups coconut milk; 0.75 cup white sugar; 0.5 cup cornstarch; 2 eggs, beaten; 0.25 tsp salt; 0.75 cup flaked coconut; 1 tsp vanilla extract; 1 (9 inch) baked pie crust; 3 egg whites; 6 tbsp white sugar; 0.25 tsp cream of tartar; 0.5 cup flaked coconut

A baked pie crust meets coconut cream filling and is topped off with a meringue swirl in this delightful dessert. Ready in under an hour!

Recipe Info

Prep Time

75 min

Difficulty

Easy

Servings

Nutrition

calories632kcal

carbohydrates74g

fat35g

protein9g

Dessert American

Ingredients

1.5 cups half-and-half

1.5 cups coconut milk

0.75 cup white sugar

0.5 cup cornstarch

2 eggs, beaten

0.25 tsp salt

0.75 cup flaked coconut

1 tsp vanilla extract

1 (9 inch) baked pie crust

3 egg whites

6 tbsp white sugar

0.25 tsp cream of tartar

0.5 cup flaked coconut

Directions

Preheat your oven to 350°F (175°C).

In a saucepan, mix half-and-half, coconut milk, sugar, cornstarch, eggs, salt, and vanilla. Cook over low heat, constantly stirring until it boils. Keep cooking for about 30 minutes until it thickens.

Fold in flaked coconut. Pour the mixture into the baked pie crust.

With a clean bowl, beat egg whites until foamy. Gradually add sugar and cream of tartar while continuing to beat until soft peaks form. Spread this meringue over the pie; sprinkle remaining flaked coconut on top.

Bake for 12-15 minutes until golden brown. Cool completely on a wire rack for around 1 hour before refrigerating for at least 3 hours.

Optional: For an extra crunch, sprinkle some toasted shredded coconut over the meringue just before serving.