Are you dreaming of a creamy, dreamy dessert that transports you to a tropical paradise? Look no further! This Coconut Cream Pie with Meringue recipe is your ticket to pure bliss. It's surprisingly easy to make, even for beginner bakers, and the result is a show-stopping pie that will impress your family and friends. This recipe offers a delicious blend of sweet coconut cream filling, a buttery graham cracker crust, and a fluffy meringue topping – a true masterpiece of homemade cooking. Get ready to dive into a taste of pure heaven!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Coconut Cream Filling:
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ cup shredded sweetened coconut, toasted (optional)
For the Meringue:
- 3 large egg whites, at room temperature
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
Instructions:
Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and sugar.
- Gradually add melted butter, mixing until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Prepare the Coconut Cream Filling:
- Carefully scoop out the thick, solidified coconut cream from the top of the refrigerated can of coconut milk, leaving the watery liquid behind.
- In a large bowl, beat the coconut cream with an electric mixer until smooth and creamy.
- Gradually add the sweetened condensed milk and vanilla extract, beating until well combined.
- Gently fold in the toasted coconut, if using.
Make the Meringue:
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the sugar and cream of tartar, continuing to beat until stiff, glossy peaks form.
Assemble the Pie:
- Pour the coconut cream filling into the cooled pie crust.
- Spread the meringue evenly over the filling, sealing the edges to the crust to prevent weeping.
- You can use a spoon or a piping bag for a more decorative look.
- Bake for 10-12 minutes, or until the meringue is lightly browned.
- Let the pie cool completely before serving. Refrigerate for at least 2 hours to allow the flavors to meld.
Tips for Success:
- Refrigerate the coconut milk: This step is crucial for separating the thick cream from the watery liquid, resulting in a richer filling.
- Toast the coconut: Toasting the coconut enhances its flavor and adds a delightful crunch. Simply spread it on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly browned. Keep a close eye on it to avoid burning.
- Don't overbake the meringue: Overbaking can result in a dry, cracked meringue. Keep an eye on it and remove it from the oven as soon as it's lightly browned.
Variations:
- Chocolate Coconut Cream Pie: Add ½ cup of unsweetened cocoa powder to the coconut cream filling for a decadent twist.
- Pineapple Coconut Cream Pie: Add 1 cup of drained, crushed pineapple to the filling for a tropical twist.
- Key Lime Coconut Cream Pie: Substitute key lime juice for some of the vanilla extract for a tangy variation.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Fat: 20-25g Sugar: 40-50g
This delicious coconut cream pie is perfect for any occasion – from potlucks and holiday gatherings to a simple weeknight treat. Its creamy texture and delightful coconut flavor make it a true crowd-pleaser. Enjoy every bite of this easy yet impressive dessert!