This old-fashioned coconut cream pie combines a buttery flaky crust with silky vanilla-coconut custard and a light, fluffy meringue that turns beautifully golden in the oven. It’s a classic dessert for holidays, Sunday dinners, and special family gatherings.
Ingredients
For the Pie Crust
- 1 unbaked 9-inch pie crust
- Pie weights or dried beans, for blind baking
For the Coconut Custard
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 2 cups whole milk
- 1 cup sweetened coconut milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 2 tablespoons butter
For the Meringue
- 4 large egg whites, at room temperature
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut, for topping
Step-by-Step Instructions
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