Dreamy Coconut Cream Meringue Pie: A Slice of Tropical Heaven

Coconut cream meringue pie is a classic dessert that combines the rich, creamy texture of coconut custard with the light, airy sweetness of meringue. This pie is a crowd-pleaser, perfect for special occasions or simply as a comforting treat. This recipe walks you through each step to create the perfect coconut cream meringue pie from scratch, ensuring a delicious and visually stunning result.

## Ingredients:

### For the Crust:

* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into small pieces
* ¼ cup cold shortening, cut into small pieces
* 5-7 tablespoons ice water

### For the Coconut Cream Filling:

* 1 ½ cups granulated sugar
* ¼ cup cornstarch
* ¼ teaspoon salt
* 3 cups whole milk
* 1 (13.5 oz) can full-fat coconut milk
* 4 large egg yolks, lightly beaten
* 2 tablespoons unsalted butter
* 1 teaspoon vanilla extract
* 1 cup shredded sweetened coconut, divided

### For the Meringue:

* 4 large egg whites
* ¼ teaspoon cream of tartar
* ½ cup granulated sugar
* ½ teaspoon vanilla extract

## Equipment:

* 9-inch pie plate
* Mixing bowls
* Whisk
* Saucepan
* Measuring cups and spoons
* Rolling pin
* Plastic wrap
* Parchment paper
* Pie weights or dried beans
* Electric mixer (handheld or stand mixer)
* Rubber spatula
* Kitchen torch (optional)

## Instructions:

### Part 1: Making the Pie Crust

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingers to cut the fat into the flour until the mixture resembles coarse crumbs. The butter and shortening should be in pea-sized pieces.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this can develop the gluten and make the crust tough.
4. **Form a Disc:** Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This chilling time allows the gluten to relax, making the crust more tender.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. Make sure the dough is thin and even. If the dough sticks, sprinkle a little more flour underneath.
6. **Transfer to Pie Plate:** Gently transfer the rolled-out dough to a 9-inch pie plate. Press the dough into the bottom and up the sides of the pie plate. Trim any excess dough with a knife or kitchen shears.
7. **Crimp the Edges:** Crimp the edges of the crust to create a decorative border. You can use your fingers or a fork to create the crimped design.
8. **Pre-bake the Crust (Blind Bake):** Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking.
9. **Bake the Crust:** Bake the crust for 15 minutes with the pie weights. Then, remove the parchment paper and pie weights and bake for an additional 10-15 minutes, or until the crust is lightly golden brown. Watch carefully to prevent burning.
10. **Cool the Crust:** Let the baked pie crust cool completely before adding the filling. This is crucial to prevent the filling from making the crust soggy.

### Part 2: Making the Coconut Cream Filling

1. **Combine Dry Ingredients:** In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. This ensures that the cornstarch is evenly distributed and won’t clump when added to the liquid.
2. **Add Milk and Coconut Milk:** Gradually whisk in the whole milk and coconut milk until the mixture is smooth. The combination of whole milk and coconut milk provides a rich, creamy base with a distinct coconut flavor.
3. **Cook the Filling:** Cook the mixture over medium heat, stirring constantly with a whisk to prevent scorching. Bring the mixture to a simmer and continue to cook, stirring constantly, until it thickens. This should take about 5-7 minutes. The filling should be thick enough to coat the back of a spoon.
4. **Temper the Egg Yolks:** In a separate bowl, lightly beat the egg yolks. Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them. This prevents the eggs from scrambling when added to the hot mixture. Add about ½ cup of the hot mixture slowly while whisking constantly. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
5. **Cook and Thicken:** Continue to cook the filling over medium heat, stirring constantly, for another 1-2 minutes, until it thickens further. The filling should be smooth and glossy.
6. **Remove from Heat:** Remove the saucepan from the heat and stir in the butter, vanilla extract, and ¾ cup of the shredded coconut. The butter adds richness and shine, while the vanilla extract enhances the flavor. The coconut adds texture and reinforces the coconut flavor.
7. **Pour into Crust:** Pour the hot coconut cream filling into the cooled pie crust. Spread the filling evenly to ensure a consistent layer. This is best done while the filling is still hot for even distribution.
8. **Cover and Chill:** Cover the pie with plastic wrap, pressing the plastic directly onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 3-4 hours, or preferably overnight, to allow the filling to set completely. This chilling time is essential for the pie to hold its shape when sliced.

### Part 3: Making the Meringue

1. **Prepare Egg Whites:** In a clean, dry mixing bowl, add the egg whites. Make sure there are no traces of yolk in the egg whites, as this can prevent them from whipping properly. The bowl and whisk attachment should also be grease-free.
2. **Add Cream of Tartar:** Add the cream of tartar to the egg whites. The cream of tartar helps to stabilize the egg whites and create a firmer meringue.
3. **Whip Egg Whites:** Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Soft peaks are when the egg whites hold their shape but the tips droop slightly.
4. **Gradually Add Sugar:** Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites on medium-high speed. Beat until stiff, glossy peaks form. Stiff peaks are when the egg whites hold their shape and the tips stand straight up. The meringue should be smooth and shiny.
5. **Add Vanilla Extract:** Beat in the vanilla extract until well combined. The vanilla extract adds flavor and enhances the sweetness of the meringue.

### Part 4: Assembling and Finishing the Pie

1. **Spread Meringue:** Remove the pie from the refrigerator and discard the plastic wrap. Spread the meringue evenly over the coconut cream filling, making sure to seal the meringue to the edges of the crust. This will prevent the meringue from shrinking during baking.
2. **Create Swirls (Optional):** Use a spoon or spatula to create decorative swirls in the meringue. These swirls will add visual appeal and provide more surface area for browning.
3. **Toast the Meringue:**
* **Oven Method:** Preheat your oven to 350°F (175°C). Bake the pie for 10-15 minutes, or until the meringue is golden brown. Watch carefully to prevent burning.
* **Kitchen Torch Method:** Use a kitchen torch to toast the meringue until it is golden brown. Move the torch in a circular motion to ensure even browning. Be careful not to hold the torch in one spot for too long, as this can burn the meringue.
4. **Garnish (Optional):** Sprinkle the remaining ¼ cup of shredded coconut over the toasted meringue for added flavor and visual appeal. You can also use toasted coconut flakes or coconut chips.
5. **Cool and Serve:** Let the pie cool completely before slicing and serving. The meringue will set as it cools. Refrigerate any leftovers to keep the pie fresh.

## Tips for Success:

* **Use Cold Ingredients:** Cold butter and shortening are essential for creating a flaky pie crust. Make sure your ingredients are cold before you start.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten and make the crust tough. Mix only until the dough just comes together.
* **Blind Bake the Crust:** Blind baking the crust prevents it from becoming soggy when you add the filling.
* **Temper the Egg Yolks:** Tempering the egg yolks prevents them from scrambling when added to the hot milk mixture.
* **Clean Bowl and Whisk:** Make sure your mixing bowl and whisk attachment are clean and grease-free before whipping the egg whites. Any traces of fat can prevent the egg whites from whipping properly.
* **Stiff Peaks for Meringue:** Beat the egg whites until stiff, glossy peaks form. This will ensure a stable meringue that holds its shape.
* **Seal the Meringue:** Seal the meringue to the edges of the crust to prevent it from shrinking during baking.
* **Cool Completely:** Let the pie cool completely before slicing and serving. This will allow the filling and meringue to set properly.
* **Use Full-Fat Coconut Milk:** Using full-fat coconut milk provides the richest, creamiest flavor. Do not substitute with light coconut milk, as the consistency will be different.

## Variations:

* **Chocolate Coconut Cream Pie:** Add ¼ cup of unsweetened cocoa powder to the dry ingredients for the filling to make a chocolate coconut cream pie.
* **Lime Coconut Cream Pie:** Add the zest of one lime to the coconut cream filling for a refreshing twist.
* **Toasted Coconut Meringue:** Toast the shredded coconut before adding it to the filling and as a garnish for a more intense coconut flavor.
* **Graham Cracker Crust:** Substitute the traditional pie crust with a graham cracker crust for a different texture and flavor.

## Serving Suggestions:

* Serve chilled as a dessert.
* Pair with a scoop of vanilla ice cream or whipped cream.
* Garnish with fresh berries or a sprig of mint.
* Enjoy with a cup of coffee or tea.

## Storage Instructions:

* Store leftover coconut cream meringue pie in the refrigerator for up to 3 days.
* Cover the pie tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
* The meringue may soften slightly after being refrigerated, but the pie will still taste delicious.

This coconut cream meringue pie recipe is a delightful way to enjoy the flavors of coconut in a classic dessert. With its creamy filling, flaky crust, and sweet meringue topping, this pie is sure to impress. Follow these detailed steps and tips for a perfect slice of tropical heaven. Enjoy!