Meringue-Topped Coconut Cream Pie Recipe | Wolf Gourmet
Freshly baked piecrust elevates this creamy classic piled high with meringue and nostalgia.
Ingredients
- 1 recipe Basic Single Piecrust
- ½ cup (100 grams) granulated sugar
- 2 large eggs (100 grams)
- 2 large egg yolks (37 grams)
- 2 tablespoons (16 grams) cornstarch
- 1½ cups (360 milliliters) whole milk
- 1 cup (240 milliliters) plus 2 tablespoons (30 milliliters) cream of coconut
- 2 cups (168 grams) coconut (toasted, if desired)
- ½ teaspoon (2 milliliters) vanilla extract
- ¼ teaspoon (1 milliliter) coconut extract
- 1 tablespoon (8 grams) cornstarch
- 1/3 cup (80 milliliters) cold water
- 4 large egg whites (120 grams), room temperature
- ¾ teaspoon (3 grams) cream of tartar
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