Food lovers, welcome back! Today, we’re delving into the world of delectable desserts with a recipe for Coconut Meringue Pie that is sure to excite your palate. The tropical deliciousness of coconut and the airy grace of meringue are combined in this delicious dessert, which is baked in a buttery shell. This recipe will show you how to make a Coconut Meringue Pie that will wow your guests, whether you’re an experienced baker or a novice in the kitchen. Let’s get going!
INGREDIENTS
For the Crust:
- 1¼ cups of graham cracker crumbs
- ¼ cup of granulated sugar
- ⅓ cup of unsalted butter, melted
For the Filling:
- 1 cup of sweetened shredded coconut
- 1½ cups of coconut milk
- ½ cup of granulated sugar
- ¼ cup of cornstarch
- 4 large egg yolks
- ½ teaspoon of vanilla extract
- A pinch of salt
For the Meringue:
- 4 large egg whites
- ½ teaspoon of cream of tartar
- ½ cup of granulated sugar
- ½ teaspoon of vanilla extract
INSTRUCTIONS
Prepare the Crust:
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Turn on the oven to 350 °F (175 °C).
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The graham cracker crumbs, 1/4 cup sugar, and melted butter should all be combined in a mixing basin. Mix just enough to coat the crumbs all over.
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To create the crust, press the mixture firmly into the pie plate’s bottom and sides.
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The crust should be baked in the preheated oven for 8 to 10 minutes, or until golden brown. Set apart for cooling.
Make the Filling:
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Coconut milk, half a cup of sugar, cornstarch, egg yolks, and a dash of salt should all be combined in a pot.
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Stirring continuously, cook the mixture over medium heat until it thickens and starts to boil. It ought should take five to seven minutes.
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Add the vanilla extract and coconut shreds after taking the pan from the heat.
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After the pie crust has cooled, add the coconut filling and spread it out evenly. Let it cool a little.
Whip Up the Meringue:
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Beat the egg whites and cream of tartar with an electric mixer in a clean mixing dish until soft peaks form.
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Continue beating while gradually adding the 1/2 cup of sugar, one spoonful at a time.
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Add the vanilla essence and continue beating the meringue until glossy and firm peaks form.
Assemble and Bake:
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In order to seal the pie crust’s edges, spread the meringue over the coconut filling.
-
On the meringue, make ornamental peaks using a spatula.
-
For 10 to 12 minutes, or until the meringue is golden brown, bake the pie in the preheated oven.
Chill and Serve:
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Before chilling the Coconut Meringue Pie for at least two to three hours, let it cool fully.
-
Slice the pie after it has cold, then present it to eager dessert eaters!
Coconut Meringue Pie
Our Coconut Meringue Pie offers the ideal balance of coconut-infused deliciousness. A delicious symphony of flavors and textures, from the buttery crust to the billowy meringue, can be found in this recipe. Click here to give it a try.
Equipment
- 9-inch pie dish
- Mixing Bowls
- Whisk
- Saucepan
- Electric mixer
- Rubber spatula
- Oven
Ingredients
For the Crust:
- 1¼ cups of graham cracker crumbs
- ¼ cup of granulated sugar
- ⅓ cup of unsalted butter, melted
For the Filling:
- 1 cup of sweetened shredded coconut
- 1½ cups of coconut milk
- ½ cup of granulated sugar
- ¼ cup of cornstarch
- 4 large egg yolks
- ½ teaspoon of vanilla extract
- A pinch of salt
For the Meringue:
- 4 large egg whites
- ½ teaspoon of cream of tartar
- ½ cup of granulated sugar
- ½ teaspoon of vanilla extract
Instructions
Prepare the Crust:
- Turn on the oven to 350 °F (175 °C).
- The graham cracker crumbs, 1/4 cup sugar, and melted butter should all be combined in a mixing basin. Mix just enough to coat the crumbs all over.
- To create the crust, press the mixture firmly into the pie plate's bottom and sides.
- The crust should be baked in the preheated oven for 8 to 10 minutes, or until golden brown. Set apart for cooling.
Make the Filling:
- Coconut milk, half a cup of sugar, cornstarch, egg yolks, and a dash of salt should all be combined in a pot.
- Stirring continuously, cook the mixture over medium heat until it thickens and starts to boil. It ought should take five to seven minutes.
- Add the vanilla extract and coconut shreds after taking the pan from the heat.
- After the pie crust has cooled, add the coconut filling and spread it out evenly. Let it cool a little.
Whip Up the Meringue:
- Beat the egg whites and cream of tartar with an electric mixer in a clean mixing dish until soft peaks form.
- Continue beating while gradually adding the 1/2 cup of sugar, one spoonful at a time.
- Add the vanilla essence and continue beating the meringue until glossy and firm peaks form.
Assemble and Bake:
- In order to seal the pie crust's edges, spread the meringue over the coconut filling.
- On the meringue, make ornamental peaks using a spatula.
- For 10 to 12 minutes, or until the meringue is golden brown, bake the pie in the preheated oven.
Chill and Serve:
- Before chilling the Coconut Meringue Pie for at least two to three hours, let it cool fully.
- Slice the pie after it has cold, then present it to eager dessert eaters!
Video
Nutrition Fact –
Nutritional Information (per slice, approximately):
- Calories: 350-400 calories
- Total Fat: 18-22g
- Saturated Fat: 11-13g
- Cholesterol: 85-100mg
- Sodium: 150-200mg
- Total Carbohydrates: 45-50g
- Dietary Fiber: 1-2g
- Sugars: 30-35g
- Protein: 4-5g
Frequently Asked Questions:
1. Can I use sweetened or unsweetened coconut for this recipe?
Depending on your desire, you can use either sweetened or unsweetened shredded coconut. Remember that using sweetened coconut could make the filling a little bit sweeter.2. Can I make the pie crust from scratch instead of using graham cracker crumbs?
Yes, with flour, butter, and a little sugar, you can create a pie crust from scratch. If you like homemade crusts, it could take a little longer to prepare, but it can be a fantastic alternative.3. How do I prevent the meringue from shrinking or weeping?
Spread the meringue over the filling while it’s still hot to avoid it shrinking or weeping. To form a seal, make sure the meringue touches the crust’s edges. A further way to avoid these problems is to bake the pie until the meringue is fully set and golden brown.4. Can I make this pie ahead of time?
Absolutely! The Coconut Meringue Pie can be prepared the day before it is to be served. Just remember to let it cool and store it in the fridge until you’re ready to serve. In fact, this can improve the taste and help the pie set properly.5. How do I store leftovers?
Pie leftovers should be kept in the fridge to preserve their freshness. To keep the pie from drying out or absorbing refrigerator odors, cover it in plastic wrap or put it in an airtight container.6. Can I freeze this pie?
Although the Coconut Meringue Pie can be frozen, the texture of the meringue can occasionally deteriorate after thawing. To avoid freezer burn, securely cover it in plastic wrap first, then aluminum foil, if you decide to freeze it. Before serving, thaw the pie in the fridge.7. Can I use coconut cream instead of coconut milk for the filling?
Compared to coconut milk, coconut cream is richer and thicker. It might result in a creamier filling, but the pie might become heavier as a result. It is advised to stay with coconut milk if you like a lighter texture.
