Ingredients
Scale
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 4–6 tablespoons ice water
- For the Coconut Cream Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/4 cup unsalted butter, cut into pieces
- For the Meringue:
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
Instructions
- Make the Crust: In a large bowl, whisk together flour and salt. Cut in the butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom with a fork. Bake at 375°F (190°C) for 15-20 minutes, or until golden brown. Let cool completely.
- Make the Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and temper the egg yolks by whisking a small amount of the hot mixture into them. Then, whisk the egg yolks into the saucepan. Cook for 1 minute, stirring constantly.
- Remove from heat and stir in vanilla extract, shredded coconut, and butter until the butter is melted and smooth. Pour the filling into the baked pie crust.
- Make the Meringue: In a clean, dry bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Stir in vanilla extract.
- Spread the meringue over the warm coconut cream filling, making sure to seal the meringue to the edges of the crust.
- Bake at 325°F (160°C) for 15-20 minutes, or until the meringue is golden brown.
- Let the pie cool completely before serving. Refrigerate for at least 4 hours to set the filling.
Notes
- For a smoother filling, strain the cooked custard through a fine-mesh sieve before adding the coconut and butter.
- Ensure your bowl and whisk are impeccably clean when making meringue to achieve the best results.
- Store leftover pie in the refrigerator.
- Prep Time: PT45M
- Cook Time: PT45M
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Protein: 5g