Coconut Cream Pie with Mile‑High Meringue

Flaky crust, silky coconut custard, and a cloud of toasted meringue—just like Grandma made.

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Ingredients

* 1 9‑inch pie crust blind‑baked
* ¾ cup granulated sugar
* ¼ cup cornstarch
* ½ teaspoon salt
* 1 13.5‑oz can full‑fat coconut milk
* 1 cup whole milk
* 3 large egg yolks room temperature
* 2 tablespoons unsalted butter
* 1 teaspoon vanilla extract divided
* 1¼ cups unsweetened shredded coconut toasted & divided
* 3 large egg whites room temperature
* 6 tablespoons granulated sugar for meringue
* ¼ teaspoon cornstarch
* 2 teaspoons hot water
* Pinch of salt

Instructions

# **Blind‑Bake Crust:** Preheat oven to 400 °F. Line crust with parchment, fill with weights, bake 15 min. Remove weights; bake 5 min more. Cool slightly.
# **Cook Custard:** In saucepan whisk sugar, cornstarch, salt. In bowl whisk yolks, coconut milk, whole milk. Pour wet into dry over medium heat, whisking until thick (8–10 min, 190 °F).
# Off heat stir in butter, ½ tsp vanilla, and 1 cup toasted coconut. Pour warm filling into crust.
# **Make Cornstarch Slurry:** Dissolve ¼ tsp cornstarch in hot water; cool.
# **Whip Meringue:** Beat egg whites + pinch salt to foam. Gradually add 6 Tbsp sugar to stiff, glossy peaks. Beat in slurry and remaining ½ tsp vanilla.
# **Top & Toast:** Spoon meringue over warm custard, sealing edges. Swirl peaks; sprinkle remaining ¼ cup coconut. Bake at 425 °F 8–10 min until golden.
# **Cool** 1 hour on rack, chill 3 hours before slicing.

Notes

* **Make Ahead:** Blind‑bake crust and cook custard a day early; refrigerate separately. Assemble with fresh meringue before serving.
* **Cornstarch vs. Cream of Tartar:** Either stabilizes the foam; cornstarch makes a silkier slice.