Breakfast that is both delectable and convenient for busy weekends and elegant enough for company. The egg is nestled in a crispy tostada that is surrounded by seasoned meat and potatoes for a flavorful, spicy treat. Whatever method you choose, prepare your eggs!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs 5 mins |
| Servings: | 6 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 ½ cups half-and-half
- 1 ½ cups coconut milk
- 2 eggs, beaten
- ¾ cup white sugar
- ½ cup cornstarch
- ¼ teaspoon salt
- ¾ cup flaked coconut
- 1 teaspoon vanilla extract
- 1 (9 inch) baked pie crust
- 3 egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons white sugar
- ½ cup flaked coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
- Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.
Nutrition Facts
| Calories | 632 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 22 g |
| Sodium | 381 mg |
| Sugars | 44 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I like meringue a bit stiff. That was my only change. Looks beautiful and tastes great!
The flavor was great! Unfortunately, I took the advice of one of the reviewers, and only used 1Tablespoon of cornstarch…that was definitely NOT enough! My “pudding” was way too soupy! Next time I will follow the recipe to a “T”.
My husbands favorite! I made it for his birthday
Added coconut extract in addition to the vanilla extract.
Looks good! Stirring took WAY longer than 30 minutes though..more like an hour.
I just finished making this superb pie — I’m saying superb as the custard when removed from stove and with vanilla added made me swoon! I followed the recipe to a “T”, with the exception of a few tweaks: I opted for 1/3 c of Cornstarch, as recommended by reviewers. I used 3/4 c sugar, and 4 yolks, used a bit of a different mix of liquids as I opted for 1 c 2% milk, 1 c Half n’ Half, and 1 c evaporated milk. (That’s highly recommended by Grandmothers I know!) Only added 4 Tbs of sugar in meringue. Topped off the meringue with about 1/4 c of very fine grated coconut, and omitted any in the custard — that’s just personal preference as I’ve been salivating for really good custard pie, and THIS IS IT! Thank you for sharing this treasure – This is my go-to from now on!
The recipe turned out great! The only minor change I made was using Splenda Baking mix instead of sugar in the filling. I was worried it would not set up, but it did and turned out delish! I made it for my father’s birthday. He is a diabetic, so finding yummy reduced sugar desserts is sometimes tricky. Coconut cream pie is one of his very favorites, so I am happy this turned out so well.
I liked this recipe but I think the 1/2 cup of cornstarch is WAY TOO much. Mine thickened too fast. I would cut back to 1 Tablespoon. Very rich, suggest it makes 8-12 servings.
Just the pie my daughter was looking for, delicious, definitely will make it again soon, should have made two
Used all purpose flour instead of corn starch
My husband’s favorite pie is coconut cream with meringue. Personally, I don’t like coconut so I have to give you his review… “This is just as good as my mom made!” Trust me, that’s high praise.
To my tastes, the coconut milk didn’t really add that much flavor, and only 2 eggs made it kind of pale, and not very custard-y. I would have preferred a stronger vanilla custard. I think the 30 minute cook time is unclear. Mine came to a boil much sooner and I kept cooking it. I should have known better, but better instructions would be, “…slowly bring to a boil over low heat, could be about 30 minutes. Let boil for 1 minute and remove from heat”. And the meringue instructions do not match the picture. The instructions call for soft mounds. Those are peaks in the picture. When I think of meringue pie, I think of lightly toasted peaks.
Totally Awesome! This was one of the easiest pies I have made from scratch! It was creamy and just a delight to the mouth. I made it exactly as the recipe and it turned out beautiful!
Delicious!
I made this for a friend since they love coconut pie. I used 5% cream for the half and half. I heated up the coconut milk and cream in the microwave while I got the other ingredients ready, I used the 3 egg yolks from the meringue whites to not waste anything, my filling thickened in under 10 minutes with using the hot cream mixture and firmed up nicely upon cooling. The meringue is beautiful, an easy pie to make, the only thing I would do next time is add a tsp of coconut flavouring instead of vanilla to the filling as it was not very coconutty to me.
First time ever using coconut milk… I mean like ever. I was little put off by the smell. I don’t like coconut, but my church members love it. This was my fourth attempt to make this pie trying three other recipes each time its a little too something or not enough something. I’m SO EXCIDE TO SAY THIS WAS A HUGE HIT. I got… this is just right from my aunt. I jump for joy. Right amount of sweetness and coconut flavoring. I will definitively be making this again. Thank you so much.
Came out perfect!
The coconut flavor with the coconut milk is amazing! I doubled the meringue because I like it high and makes a beautiful presentation.
This pie is fantastic. Next time I would add 2 eggs yolks along with the two beaten eggs. Yes, I will make it again.
I made a chocolate ganache bottom for my pie, just used a lot more cream than usual to get the right consistency. Rolled slivered almonds into the crust before blind baking it. I used a whole can of coconut milk instead of just the 12 oz. the recipe called for. Would definitely make again!
Very rich and creamy. I put my custard through a deuce to get out any small lumps of egg or cornstarch. Only change I wouldn’t make next time is make more meringue. Maybe 5 egg whites instead of 3.