Coconut Crème Pie is a delicious dessert that combines a creamy custard with a fluffy meringue, all nestled in a flaky pie crust. It’s a delightful treat that brings a bit of tropical paradise to your table. Whether you’re celebrating a special occasion or just want something sweet, this pie is sure to please everyone!
Table of Contents
Why Make This Recipe
This Coconut Crème Pie is not just easy to make, it’s also a crowd-pleaser! The tropical flavor of coconut paired with the light meringue makes it a perfect dessert for family gatherings or a weekend treat. Plus, it’s a great way to use up ingredients like eggs and coconut that you might have at home. Once you try it, you’ll want to make it again and again!
How to Make Coconut Crème Pie
Making this Coconut Crème Pie is simple and fun! Just gather your ingredients and follow these easy steps. Your family will love the delightful taste and texture.
Ingredients
- 1/3 cup all-purpose flour
- 2/3 cup granulated sugar
- 3 egg yolks
- 2 cups milk
- 2 tablespoons butter
- 1–2 teaspoons vanilla extract
- 1 cup shredded coconut, packed
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar per egg white
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust
Directions
- In a large microwave-safe bowl, combine flour, sugar, and egg yolks.
- Gradually whisk in the milk until smooth.
- Microwave the mixture one minute at a time, stirring thoroughly after each interval, until thick and creamy.
- Stir in the butter, vanilla extract, and shredded coconut.
- Pour the custard mixture into the pre-baked pie crust, spreading evenly.
- Ensure your mixing bowl and whisk attachment are grease-free.
- Using a stand mixer, beat the egg whites and cream of tartar until frothy.
- Slowly add sugar, one tablespoon at a time, while continuing to whip until stiff peaks form.
- Add vanilla extract and whip briefly to combine.
- Spread the meringue evenly over the custard, ensuring it touches the edges of the crust to seal completely.
- Bake in a preheated oven at 325°F–350°F until the meringue is golden brown, about 10–12 minutes.
- Allow the pie to cool at room temperature for at least an hour before slicing
How to Serve Coconut Crème Pie
Serve this Coconut Crème Pie chilled or at room temperature. A slice of this pie is perfect on its own, or you can add a dollop of whipped cream on top for an extra special treat. It’s great for dessert but could also be enjoyed at brunch or a picnic!
How to Store Coconut Crème Pie
To store your Coconut Crème Pie, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 3 days. This will help keep the meringue and custard fresh and tasty!
Tips to Make Coconut Crème Pie
- Make sure your mixing bowl and utensils are clean and grease-free for the best meringue.
- If you want more coconut flavor, feel free to add extra shredded coconut to the custard.
- Letting the pie cool completely will make slicing easier.
Variation
You can customize this recipe by adding a layer of chocolate ganache underneath the custard for a chocolate coconut pie. You can also use sweetened coconut flakes if you prefer a sweeter taste!
The Best Coconut Crème Pie
Ingredients
- 1/3 cup all-purpose flour
- 2/3 cup granulated sugar
- 3 egg yolks
- 2 cups milk
- 2 tablespoons butter
- 1 –2 teaspoons vanilla extract
- 1 cup shredded coconut packed
- 3 egg whites room temperature
- 1/4 teaspoon cream of tartar per egg white
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust
Instructions
- In a large microwave-safe bowl, combine flour, sugar, and egg yolks.
- Gradually whisk in the milk until smooth.
- Microwave the mixture one minute at a time, stirring thoroughly after each interval, until thick and creamy.
- Stir in the butter, vanilla extract, and shredded coconut.
- Pour the custard mixture into the pre-baked pie crust, spreading evenly.
- Ensure your mixing bowl and whisk attachment are grease-free.
- Using a stand mixer, beat the egg whites and cream of tartar until frothy.
- Slowly add sugar, one tablespoon at a time, while continuing to whip until stiff peaks form.
- Add vanilla extract and whip briefly to combine.
- Spread the meringue evenly over the custard, ensuring it touches the edges of the crust to seal completely.
- Bake in a preheated oven at 325°F–350°F until the meringue is golden brown, about 10–12 minutes.
- Allow the pie to cool at room temperature for at least an hour before slicing.
Notes
How to Serve Coconut Crème Pie
Serve this Coconut Crème Pie chilled or at room temperature. A slice of this pie is perfect on its own, or you can add a dollop of whipped cream on top for an extra special treat. It’s great for dessert but could also be enjoyed at brunch or a picnic!How to Store Coconut Crème Pie
To store your Coconut Crème Pie, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 3 days. This will help keep the meringue and custard fresh and tasty!Tips to Make Coconut Crème Pie
- Make sure your mixing bowl and utensils are clean and grease-free for the best meringue.
- If you want more coconut flavor, feel free to add extra shredded coconut to the custard.
- Letting the pie cool completely will make slicing easier.
Variation
You can customize this recipe by adding a layer of chocolate ganache underneath the custard for a chocolate coconut pie. You can also use sweetened coconut flakes if you prefer a sweeter taste!Stay connected
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FAQs
1. Can I use unsweetened coconut?
Yes, you can use unsweetened coconut flakes. Just know that the pie will be less sweet, so you may want to adjust the sugar in the recipe.
2. How can I make the meringue stiffer?
Make sure your egg whites are at room temperature and that your bowl is completely clean. Whipping the egg whites until they form stiff peaks will help too.
3. Can I freeze Coconut Crème Pie?
It’s best to serve this pie fresh. However, you can freeze the pie without the meringue. Just make the custard and store it in a freezer-safe container. Thaw and top with meringue when you’re ready to serve.
