Coconut Cream/Meringue - Master Cookbook Recipe # 448

Name: Coconut Cream/Meringue - Master Cookbook Recipe # 448
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: Southern
Ingredients: 1 1/2 cups sweetened flaked coconut; 1 (9-inch) pie crust; 1/4 cup salted butter, melted (for initial mix); 12 oz. can evaporated milk; 1/2 cup water; 5 large eggs, separated (yolks for filling, whites for meringue); 3/4 cup granulated sugar; 1/4 tsp. salt; 1/2 cup cold water; 3 tbsp. cornstarch (or 6 tbsp. flour); 4 tbsp. salted butter (for finishing); 2 tsp. vanilla extract

This Coconut Cream Meringue Pie is a true showstopper, featuring layers of toasted coconut both inside the rich custard and sprinkled over a cloud of golden meringue. By using the microwave method for the filling, you achieve a perfectly thick, velvety texture every time without the worry of scorching. It's an old-fashioned favorite that brings a wonderful tropical flair to the traditional Southern dessert table.

This is recipe #448 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 45 minTotal time: 1 hr 5 min

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Ingredients

1 1/2 cups sweetened flaked coconut
1 (9-inch) pie crust
1/4 cup salted butter, melted (for initial mix)
12 oz. can evaporated milk
1/2 cup water
5 large eggs, separated (yolks for filling, whites for meringue)
3/4 cup granulated sugar
1/4 tsp. salt
1/2 cup cold water
3 tbsp. cornstarch (or 6 tbsp. flour)
4 tbsp. salted butter (for finishing)
2 tsp. vanilla extract

Instructions

Preheat your oven to 350 degrees F. Spread the coconut on a baking sheet and toast until golden brown, tossing occasionally. Set aside and reserve 2 tablespoons for garnish.
Increase oven temperature to 375 degrees F. Place the pie crust in a 9-inch dish, crimp the edges, prick with a fork, and bake for about 20 minutes until golden. Reduce oven to 325 degrees F.
In a microwave-safe glass bowl, whisk the melted butter, evaporated milk, and 1/2 cup water.
Beat the egg yolks separately, then whisk them into the milk mixture along with the salt and sugar.
In a small bowl, whisk the cornstarch (or flour) with the 1/2 cup cold water until smooth, then add it to the main pudding mixture and whisk thoroughly.
Microwave on high for 4 minutes. Remove and whisk thoroughly, scraping the sides and bottom.
Continue to cook in 2-minute intervals, whisking after each, until the filling is thick and creamy.
Remove from the microwave and whisk in the vanilla and the 4 tablespoons of butter. Fold in the toasted coconut (minus the reserved garnish).
Pour the hot filling into the pre-baked pie crust.
Top with Meringue Recipe #446, sealing it completely to the edges of the crust.
Bake at 325 degrees F for 25 minutes. After the first 10 minutes of baking, sprinkle the reserved toasted coconut over the top to prevent over-browning.
Allow to cool completely at room temperature before serving.

Notes

Tammy's Tips: Toasting the coconut really brings out the flavor, so don't skip that step, but keep a close eye on it because it can turn from golden to burnt very quickly! When making your meringue, ensure the pie filling is still hot when you spread it on to help the layers bond together and prevent sliding. This pie is a crowd favorite, so be prepared for everyone to ask for the recipe once they taste that rich, coconut-infused custard.