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Coconut Meringue Pie

Coconut Meringue Pie

Coconut Meringue Pie

Coconut fanatics will go loco over the combination of flavors bursting from this Coconut Meringue Pie! It’s creamy and delicious. Indeed, it’s the best Coconut Meringue Pie you will ever taste all your life.
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Course Dessert
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 539 kcal

Ingredients

For the Custard Filling:

  • ½ cup corn flour
  • ½ cup coconut water
  • ½ cup caster sugar
  • 1 cup coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 cup young coconut meat shredded
  • 4 egg yolks

For the Meringue:

  • ¼ teaspoon cream of tartar
  • ½ cup water
  • ¾ cup caster sugar
  • 2 egg whites

For the Pastry:

Instructions

For the Pastry:

  1. Place the sugar, coconut oil, and flour in a food processor. Process until you obtain a mixture that resembles crumbs.
  2. Mix the egg yolk with the ice cold water. Add to the dry mixture and process until a dough is formed.
  3. Shaped into a disc and cover with a plastic wrap. Chill for 2 hours.
  4. After 2 hours, preheat the oven to 350 degrees Fahrenheit. And then, lightly flour a plain surface. Roll out the pastry dough until it is 5 mm thick. Use it to line a 22 cm pie pan. Remove the excess sides.
  5. Freeze for another 20 minutes.
  6. Use a fork to prick the pastry. Cover it with parchment paper. Finally, fill it with rice.
  7. Bake for 12 to 15 minutes.
  8. Remove the rice and parchment paper and bake for another 10 minutes. Let it cool.

For the Custard Filling:

  1. Put a large saucepan over medium heat. Pour the coconut milk, coconut water, and vanilla extract into it and bring to a boil.
  2. Remove from heat. Set aside.
  3. In a bowl, whisk the egg yolks, corn flour, and caster sugar until thick. Continue whisking while pouring onto the coconut mixture until smooth.
  4. Return the pan to the heat and cook for 3 minutes. Continue whisking until thick.
  5. Remove from heat. Add the coconut meat. Put the entire mixture into the pastry you baked.
  6. Chill for an hour.

For the Meringue:

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. In a saucepan, put the cream of tartar, sugar, and water. Stir until the ingredients dissolve. Bring to a boil until thick. Remove from heat.
  3. Use an electric mixer to whisk the egg whites and form stiff peaks. Add the sugar syrup you made gradually. Whisk for another minute until glossy and thick.
  4. Spread the meringue over the custard filling. Bake for 30 seconds or until the meringue becomes golden.
  5. Let it cool. Cut into 8 even slices.
  6. Serve.

Recipe Notes

If you want a gluten-free alternative to this recipe’s crust, check out our Gluten-Free Coconut Flour Pie Crust. It’s equally delicious, but a healthier option.

Nutrition Facts
Coconut Meringue Pie
Amount Per Serving
Calories 539 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 23g 115%
Cholesterol 122mg 41%
Sodium 69mg 3%
Potassium 200mg 6%
Total Carbohydrates 66g 22%
Dietary Fiber 1g 4%
Sugars 39g
Protein 6g 12%
Vitamin A 3.2%
Vitamin C 0.8%
Calcium 2.8%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.