Coconut Cream Meringue Pie Recipe

Pie crust: A pre-baked pie crust serves as the base for this dessert, providing a crisp and sturdy foundation for the creamy filling.

Sugar: Used to sweeten both the filling and the meringue, adding the perfect amount of sweetness.

Cornstarch: This thickening agent helps achieve the perfect consistency for the coconut cream filling.

Salt: Enhances the flavors and balances the sweetness in the filling.

Whole milk: Combines with coconut milk to create a rich and creamy base for the filling.

Coconut milk: Adds a distinct tropical flavor and creaminess to the filling.

Egg yolks: Provide richness and help thicken the filling.

Butter: Adds a smooth, rich texture to the filling.

Vanilla extract: Enhances the overall flavor of the filling.

Sweetened shredded coconut: Adds texture and a burst of coconut flavor to the filling.

Egg whites: Whipped to create the light and airy meringue topping.

Cream of tartar: Stabilizes the meringue, ensuring it holds its shape.

Sugar: Used in the meringue to add sweetness and help achieve stiff peaks.

When making the meringue, ensure that your egg whites are at room temperature before beating. This helps them whip up to a greater volume and achieve those perfect stiff peaks. Additionally, make sure your bowl and beaters are completely clean and free of any fat or grease, as even a small amount can prevent the egg whites from whipping properly.

• pie crust - Substitute with graham cracker crust: Provides a different texture and flavor that complements the coconut filling.

• sugar - Substitute with honey: Adds a natural sweetness and a hint of floral flavor.

• cornstarch - Substitute with arrowroot powder: Works as a thickening agent and is a good alternative for those avoiding corn.

• salt - Substitute with sea salt: Offers a more complex flavor profile.

• whole milk - Substitute with almond milk: A dairy-free alternative that still provides creaminess.

• coconut milk - Substitute with evaporated milk: Adds richness and a slightly caramelized flavor.

• egg yolks - Substitute with silken tofu: Works as a thickener and adds creaminess for a vegan option.

• butter - Substitute with coconut oil: Enhances the coconut flavor and is a dairy-free option.

• vanilla extract - Substitute with almond extract: Adds a different but complementary flavor to the pie.

• sweetened shredded coconut - Substitute with unsweetened shredded coconut: Reduces the overall sweetness for a more balanced flavor.

• egg whites - Substitute with aquafaba: The liquid from canned chickpeas can be whipped into a meringue for a vegan option.

• cream of tartar - Substitute with lemon juice: Helps stabilize the meringue similarly to cream of tartar.

• sugar - Substitute with maple syrup: Adds a unique flavor and natural sweetness.

• To store your coconut cream meringue pie, ensure it is completely cooled. This prevents condensation, which can make the meringue soggy.
• Cover the pie loosely with plastic wrap or aluminum foil. Avoid pressing the wrap directly onto the meringue to maintain its fluffy texture.
• Place the covered pie in the refrigerator. It can be stored for up to 3 days, but for the best texture and flavor, consume it within 1-2 days.
• For freezing, first, ensure the pie is thoroughly chilled in the refrigerator. This helps the meringue set and makes it easier to handle.
• Once chilled, wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping prevents freezer burn and preserves the pie's flavor.
• Label the wrapped pie with the date to keep track of its storage time. The pie can be frozen for up to 1 month.
• When ready to serve, thaw the pie in the refrigerator overnight. Avoid thawing at room temperature, as this can cause the meringue to weep and lose its texture.
• For a crispier meringue, you can place the thawed pie in a preheated 350°F (175°C) oven for about 5-7 minutes. Keep an eye on it to prevent over-browning.
• Always serve the pie chilled for the best flavor and texture.

• Preheat your oven to 325°F (165°C). Place the leftover coconut cream meringue pie on a baking sheet. Cover the pie loosely with aluminum foil to prevent the meringue from browning too much. Heat for about 10-15 minutes, or until the filling is warmed through. Let it cool slightly before serving.

• If you prefer using a microwave, place a slice of the pie on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals until warmed through. Be cautious, as the meringue can become rubbery if overheated.

• For a quick stovetop method, use a double boiler. Place a slice of coconut cream meringue pie in a heatproof dish and set it over simmering water. Cover and heat for about 5-7 minutes, or until the filling is warmed through. This method helps maintain the meringue's texture.

• If you have an air fryer, preheat it to 300°F (150°C). Place a slice of pie in the air fryer basket. Heat for 3-5 minutes, checking frequently to ensure the meringue doesn't overcook. This method can give the meringue a nice, slightly crispy texture.

• For a more traditional approach, use a toaster oven. Preheat to 325°F (165°C) and place a slice of coconut cream meringue pie on a baking sheet. Cover with foil and heat for 10-12 minutes, or until the filling is warmed through. This method is great for reheating single servings.

• Oven: Used to preheat and bake the pie, ensuring the meringue turns golden brown.

• Saucepan: Essential for cooking the filling mixture of sugar, cornstarch, salt, milk, and coconut milk.

• Whisk: Used to gradually whisk in milk and coconut milk into the dry ingredients and to whisk the egg yolks with the hot milk mixture.

• Small bowl: Needed to beat the egg yolks before incorporating them into the hot milk mixture.

• Large bowl: Used for beating the egg whites and cream of tartar to form the meringue.

• Electric mixer: Helps to beat the egg whites and cream of tartar until soft peaks form and to gradually add sugar until stiff peaks form.

• Spatula: Useful for spreading the meringue over the hot filling and sealing the edges to the crust.

• Pie dish: Holds the pre-baked pie crust and the coconut cream filling.

• Measuring cups: Used to measure out the sugar, cornstarch, milk, coconut milk, and shredded coconut accurately.

• Measuring spoons: Essential for measuring out the salt, butter, vanilla extract, and cream of tartar.

• Cooling rack: Allows the pie to cool completely before serving.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline the cooking process.

Use a store-bought crust: Save time by using a pre-made pie crust instead of making one from scratch.

Multitask: While the filling is cooking, start beating the egg whites for the meringue to save time.

Cool quickly: Place the pie in the fridge to cool faster, so you can serve it sooner.