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Per serving
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- 1
Make the pat-in crust
Preheat oven to 350°F. In a bowl, mix the whole wheat flour, 2 teaspoons sugar, and 1/2 teaspoon salt. In a separate small bowl, whisk together the canola oil and 2 tablespoons milk. Gradually add to the flour mixture, tossing with a fork until moistened — the dough will look crumbly, and that's okay. Press it evenly onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake for 20 minutes, then cool completely on a wire rack.
- 2
Cook the coconut filling
In a heavy saucepan, whisk together 1/2 cup sugar, the cornstarch, all-purpose flour, and 1/2 teaspoon salt. Gradually whisk in the 2-1/4 cups milk. Bring to a boil over medium heat, stirring constantly, then cook and stir for 2 more minutes until the filling is thick and glossy. Remove from heat. In a small bowl, whisk a small amount of the hot filling into the 3 egg yolks to temper them, then pour everything back into the pan, whisking constantly. Return to a gentle boil and cook, stirring, for 2 more minutes. Remove from heat and stir in the butter, 1/2 cup of the shredded coconut, and the vanilla.
- 3
Make the meringue
In a clean bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add the marshmallow creme, then beat on high speed until the meringue forms stiff, glossy peaks.
- 4
Assemble and bake
Pour the hot coconut filling into the cooled crust. Immediately spread the meringue over the hot filling, sealing it all the way to the edge of the crust to prevent shrinking or weeping. Sprinkle the remaining 1/4 cup shredded coconut over the top. Bake at 350°F for 12–15 minutes, until the meringue is golden brown. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before slicing.
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Coconut Cream Pie with Fluffy Meringue
Created by: SugarAndButter
Ingredients
- 1 1/2 cup whole wheat flour
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 cup canola oil
- 2 tbsp whole milk
- 1/2 cup sugar
- 3 tbsp cornstarch
- 1 tbsp all-purpose flour
- 1/2 tsp salt
- 2 1/4 cup whole milk
- 3 egg yolks
- 1 tbsp butter
- 3/4 cup sweetened shredded coconut
- 1 tsp vanilla extract
- 3 egg whites
- 1 cup marshmallow creme
Instructions
- Make the pat-in crustPreheat oven to 350°F. In a bowl, mix the whole wheat flour, 2 teaspoons sugar, and 1/2 teaspoon salt. In a separate small bowl, whisk together the canola oil and 2 tablespoons milk. Gradually add to the flour mixture, tossing with a fork until moistened — the dough will look crumbly, and that's okay. Press it evenly onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake for 20 minutes, then cool completely on a wire rack.
- Cook the coconut fillingIn a heavy saucepan, whisk together 1/2 cup sugar, the cornstarch, all-purpose flour, and 1/2 teaspoon salt. Gradually whisk in the 2-1/4 cups milk. Bring to a boil over medium heat, stirring constantly, then cook and stir for 2 more minutes until the filling is thick and glossy. Remove from heat. In a small bowl, whisk a small amount of the hot filling into the 3 egg yolks to temper them, then pour everything back into the pan, whisking constantly. Return to a gentle boil and cook, stirring, for 2 more minutes. Remove from heat and stir in the butter, 1/2 cup of the shredded coconut, and the vanilla.
- Make the meringueIn a clean bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add the marshmallow creme, then beat on high speed until the meringue forms stiff, glossy peaks.
- Assemble and bakePour the hot coconut filling into the cooled crust. Immediately spread the meringue over the hot filling, sealing it all the way to the edge of the crust to prevent shrinking or weeping. Sprinkle the remaining 1/4 cup shredded coconut over the top. Bake at 350°F for 12–15 minutes, until the meringue is golden brown. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before slicing.