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Coconut Meringue Pie 1
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Coconut Meringue Pie

A luscious coconut-infused custard filling rests atop a buttery, flaky crust, crowned with a cloud-like meringue topping, making each bite a delightful escape to a paradise of taste sensations.
Servings 8 Servings

Ingredients

  • 1 package heavy cream about 1 cup
  • 1 1/4 cup milk
  • 4 medium eggs
  • 1 baked sweet pie shell
  • 1/2 cup flaked coconut
  • 1 cup marshmallows
  • 1 cup sugar
  • 2 tbsp cornstarch

Instructions

  • Add 1 egg, milk, heavy cream, 1/2 cup sugar, and cornstarch into a medium-sized pot. Cook it stirring constantly, on low heat.
  • When it’s thickened, remove from the heat, add coconut and marshmallows and whisk until everything is dissolved.
  • Pour the mixture into the pie shell and let it cool down, refrigerate for at least 2 hours.
  • Make the French meringue: Whisk 3 egg whites adding 1/2 cup sugar slowly until stiff peaks form.
  • With a spatula, spread the meringue over the pie and using a blow torch burn the top.
  • Sprinkle coconut flakes on top. Serve and enjoy!