Ingredients
Coconut custard made with egg yolks, evaporated milk, sugar, cornstarch, butter, and lots of toasted coconut.
Golden meringue whipped from egg whites, sugar, cream of tartar, and a touch of cornstarch.
Easy magic crust using crushed graham crackers or cookie crumbs, melted butter, and sugar (or a pre-baked shell if you’re in a rush).
Instructions
Start by toasting your coconut in the oven or air fryer until golden.
Whisk together evaporated milk, sugar, egg yolks, cornstarch, and cold water.
Microwave the mixture in a large bowl, stirring halfway through, until thick and glossy.
Stir in butter, vanilla, and a big scoop of toasted coconut.
Pour into your crust while hot.
Whip egg whites with sugar, cream of tartar, and a little cornstarch until stiff peaks form.
Spread meringue over the hot filling, sealing edges well.
Bake until golden, sprinkling on extra toasted coconut halfway through.
Cool completely, then chill before slicing.
Notes
– Always add meringue while the filling is hot to help it cook through and prevent weeping.
– Cold eggs are easier to separate cleanly than room temp.
– Don’t rush chilling—this pie slices best after several hours in the fridge.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Microwave & Baked
- Cuisine: American