There are some desserts that just whisper "comfort" and "nostalgia," and for many, a Classic Coconut Cream Meringue Pie is at the top of that list. This isn't just any recipe; it's inspired by Grammie's timeless method, ensuring a pie that's rich, creamy, and topped with a cloud of perfectly golden meringue. It's the kind of dessert that brings everyone to the table, eager for a second slice.
This pie truly is a labor of love, but every step is worth the effort. The luscious coconut filling, made with real shredded coconut, is cooked to a silken perfection, providing a sweet and tropical base. Then, there's the show-stopping meringue – light, airy, and delicately browned, it creates an exquisite contrast to the creamy filling below. Whether you're making it for a special occasion or just to brighten a regular weeknight, this recipe promises to deliver pure bliss.
The Magic of Meringue: Tips for Success
Meringue can sometimes seem intimidating, but with a few simple tricks, you'll be whipping up lofty, stable peaks like a pro. The key is to ensure your egg whites are at room temperature, as this allows them to whip up to their maximum volume. Additionally, make sure your mixing bowl and beaters are impeccably clean and free of any grease, which can inhibit the whites from stiffening.
Gradually adding sugar is another crucial step. It helps stabilize the egg whites, giving your meringue that beautiful, glossy finish and preventing it from collapsing. For more detailed insights into the science and art of meringue, you can explore resources like Wikipedia's article on Meringue, which covers various types and techniques. Don't rush the baking process for the meringue; a quick stint in a hot oven will give it that lovely golden hue without drying it out.
Serving Your Masterpiece
Once your Classic Coconut Cream Meringue Pie is baked and thoroughly chilled, it's ready for its grand debut! This pie is best served cold, allowing the filling to fully set and the flavors to meld beautifully. A sharp knife, wiped clean between slices, will help you achieve neat, elegant cuts.
It's a dessert that truly shines on its own, but a sprinkle of toasted coconut flakes or a delicate dusting of powdered sugar can add an extra touch of elegance. Pair it with a cup of coffee or a glass of iced tea for a delightful afternoon treat or a memorable end to any meal. Prepare to receive rave reviews – this Grammie-approved recipe is a guaranteed crowd-pleaser!
FAQs
How can I prevent my meringue from weeping?
To prevent weeping, ensure your egg whites are at room temperature, use a clean, grease-free bowl and beaters, and add sugar gradually until stiff peaks form. Also, make sure the pie filling is completely cool before topping with meringue.
How long does homemade coconut cream meringue pie last?
For the best taste and texture, coconut cream meringue pie should be refrigerated and consumed within 2-3 days. The meringue tends to soften over time.
Can I use store-bought pie crust for this recipe?
Absolutely! Using a pre-baked store-bought pie shell is a convenient way to save time without sacrificing flavor. Just ensure it's fully baked and cooled before adding the filling.
What's the secret to a perfectly golden meringue?
Baking the meringue at 350b0F (175b0C) for just 10 minutes is key to achieving that beautiful golden-brown color without overcooking the delicate egg whites. Keep a close eye on it!
Classic Coconut Cream Meringue Pie
- Total Time: 45 minutes (plus cooling)
- Yield: 8 servings 1x
- Diet: Not Specified
Description
A timeless dessert, this classic coconut cream meringue pie combines a rich, creamy coconut filling with a light, airy meringue topping, all nestled in a flaky crust.
Ingredients
4 tablespoons granulated sugar
5 tablespoons cake flour
1/2 teaspoon salt
2 cups milk
3 large egg yolks, slightly beaten
1 1/2 cups shredded coconut
2 teaspoons vanilla extract
1 pre-baked 9-inch pie shell
2 large egg whites
4 tablespoons granulated sugar (for meringue)
A small amount of extra shredded coconut (optional, for garnish)
Instructions
Step 1: In the top of a double boiler, combine 4 tablespoons granulated sugar, 5 tablespoons cake flour, and 1/2 teaspoon salt. Gradually whisk in 2 cups milk and the 3 slightly beaten large egg yolks.
Step 2: Place the double boiler over rapidly boiling water and cook for 10 minutes, stirring constantly until the mixture thickens.
Step 3: Remove from the boiling water and stir in 1 cup of the shredded coconut and 2 teaspoons vanilla extract.
Step 4: Allow the filling to cool slightly, then pour it into the pre-baked 9-inch pie shell.
Step 5: For the meringue topping, in a clean, dry bowl, beat the 2 large egg whites until they are foamy.
Step 6: Gradually add 4 tablespoons granulated sugar, 2 tablespoons at a time, beating well after each addition until the egg whites form stiff, glossy peaks.
Step 7: Spoon the meringue on top of the cooled coconut filling, spreading it out to touch the edges of the pie crust to seal. Use the back of a spoon or a spatula to create decorative peaks.
Step 8: Sprinkle a small amount of extra shredded coconut (if desired) over the meringue. Bake in a preheated moderate oven (3500F or 1750C) for 10 minutes, or until the meringue is beautifully golden brown.
Step 9: Take the pie out of the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or until thoroughly chilled and set.
Step 10: Slice and serve your delicious Classic Coconut Cream Meringue Pie.
Notes
For best results, ensure your egg whites for the meringue are at room temperature. Also, make sure your pie filling is completely cool before adding the meringue to prevent it from weeping.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 35g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
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