Coconut Meringue Pie

Coconut Meringue Pie
Coconut Meringue Pie
Makes 1 (9-inch) deep-dish pie
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  1. 1 recipe Classic Piecrust (recipe follows)
  2. 1 recipe Coconut Crème Filling (recipe follows)
  3. 1 recipe Swiss Meringue (recipe follows)
For Classic Piecrust
  1. 3 cups all-purpose flour
  2. 1/4 cup sugar
  3. 1/4 teaspoon salt
  4. 2/3 cup cold unsalted butter, cut into pieces
  5. 8 to 10 tablespoons cold water
For Coconut Crème Filling
  1. 1/2 cup sugar
  2. 1/4 cup cornstarch
  3. 1/4 teaspoon salt
  4. 1 cup milk
  5. 1/2 cup cream of coconut
  6. 4 egg yolks, lightly beaten
  7. 2 tablespoons butter
  8. 2 tablespoons sour cream
  9. 1/2 teaspoon coconut extract
  10. 2 cups sweetened flaked coconut
For Swiss Meringue
  1. 1 1/2 cups sugar
  2. 6 egg whites
For Classic Piecrust
  1. In the work bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture is crumbly. With food processor running, slowly add water until mixture forms a ball.
  2. Remove dough, and wrap in plastic wrap. Refrigerate for 1 hour.
  3. Preheat oven to 350°. On a lightly floured surface, roll dough to a 12-inch circle. Place in a 9-inch deep-dish pie pan. Trim excess dough 1/2 inch beyond edge of pie plate. Fold edges under, and crimp. Line piecrust with parchment paper, letting corners hang over edge. Fill piecrust with pie weights. Bake for 25 minutes. Remove pie weights and parchment paper, and bake for an additional 5 to 10 minutes, or until lightly browned.
For Coconut Crème Filling
  1. In a medium, heavy-bottom saucepan, combine sugar, cornstarch, and salt. Gradually whisk in milk and cream of coconut. Bring to a boil over medium heat; cook for 1 minute, whisking constantly.
  2. Remove from heat. Gradually add 1/2 cup hot milk mixture to egg yolks, whisking to combine. Add egg mixture to remaining hot milk mixture in saucepan. Return to medium heat, and cook for 1 to 2 minutes, whisking constantly, until mixture is thickened.
  3. Remove from heat; whisk in butter, sour cream, and coconut extract. Fold in flaked coconut. Spoon coconut filling into baked piecrust. Cool completely. Cover, and refrigerate for 2 hours. Spread meringue over coconut filling, completely sealing to edges of crust.
For Swiss Meringue
  1. In the top pan of a double boiler over simmering water, combine sugar and egg whites. Cook, whisking constantly, until mixture reaches 140° on a candy thermometer.
  2. Remove from heat, and using a mixer at high speed, beat for 10 minutes. Use immediately.
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