Dive into Delight: Easy Coconut Cream Pie with Toasted Meringue – The Perfect Easter Treat!

Spring is in the air, and Easter celebrations are just around the corner! This year, ditch the boxed desserts and impress your family and friends with a homemade masterpiece – our Easy Coconut Cream Pie with Toasted Meringue. This recipe is not only deliciously decadent, but also surprisingly simple to make, perfect for bakers of all skill levels.

Gather your ingredients:

• For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3-4 tablespoons ice water
• For the Filling:

• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 3 large egg yolks
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (14-ounce) can unsweetened coconut milk
• 1/2 cup sweetened shredded coconut
• For the Toasted Meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar

Let’s Bake!

Making the Pie Crust:

1. Whisk together the dry ingredients: In a medium bowl, whisk together the flour and salt.
   
   
2. Cut in the butter: Using a pastry cutter or your fingers, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
   
   
3. Add the ice water: Gradually add the ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix.
4. Form and chill the dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepping the Filling:

1. Whisk together the wet ingredients: In a medium saucepan, whisk together the milk, sugar, cornstarch, egg yolks, salt, and vanilla extract.
2. Cook over medium heat: Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble.
3. Stir in the coconut: Remove the pan from the heat and stir in the coconut milk and shredded coconut. Let the mixture cool slightly.

H3: Assembling the Pie:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Blind bake the crust (optional): For a flakier crust, pre-bake the empty pie crust for 10-15 minutes, then remove from the oven and let cool slightly.
3. Pour in the filling: Pour the cooled coconut cream filling into the prepared pie crust.

Creating the Toasted Meringue:

1. Whip the egg whites: In a clean, grease-free bowl, whisk the egg whites with the cream of tartar until soft peaks form.
2. Gradually add the sugar: Gradually add the sugar, 1 tablespoon at a time, whisking constantly until stiff peaks form and the sugar is completely dissolved.
3. Spread and toast: Spoon the meringue over the pie filling, spreading it to the edges. Using a kitchen torch, lightly toast the meringue peaks until golden brown. Alternatively, place the pie under the oven broiler for 2-3 minutes, watching