When it comes to pie, the thicker the better in my opinion! Don’t get me wrong, I love a good crust and a unique topping, which can easily take the whole pie from okay to fantastic. BUT when it comes to the filling… that’s where it’s at for me. Apple, chocolate, lemon meringue, Boston crème, and of course, Derby pie, are just a few of my favorites. And now this Deep Dish Coconut Meringue Pie has made the pie list. Pie has always been one of my favorite desserts to make. As most culinary adventures began for me, I discovered my love for making pie after watching (and re-watching) an episode of Good Eats with Alton brown called “Apple of my Pie“. In the episode, Alton makes his classic apple pie, but instead of baking it in a standard pie dish, he bakes it in a tart pan (consider my mind blown at this point). If you have never used a tart pan before, the sides are removable to make for easy slicing and pretty presentation. On the other hand, If you have ever made/eaten/seen a pie, you know how terrible it is to slice and serve, not to mention what a mess it can make and how unappealing it looks once you finally have it plated. When using a tart pan, you don’t have this problem! You can slice right down the edge, just like you’re serving cake. I’m telling you, once you give this method a try, you’ll never go back. In this specific recipe, I used a deep dish tart pan to get the ultimate, thick, filling laden pie. The filling is enough to make two standard pies, so if you don’t want it to be thick or you don’t have a deep dish pan, you can just prepare an extra crust and make two! Check out this recipe if you’re in need of the perfect pie dough. It’s been my go-to for years! Give this pie a shot, and if you are a coconut lover like me, this pie is definitely for you!
- 1 9-inch single pie crust
- 1 cup sugar
- 4 large eggs
- 2 large egg yolks
- 6 tablespoons all purpose flour
- 3 cups whole milk
- 3 cups sweetened flaked coconut
- 2 teaspoons vanilla
- ¼ teaspoon coconut extract
- 3 egg whites
- ¼ tsp cream of tartar
- 6 tablespoons sugar
- ½ cup flaked coconut
- Transfer dough to a deep dish tart/quiche pan, trimming off excess. Pierce bottom of crust all over with fork.
- Preheat oven to 375 degrees Fahrenheit. Line crust with foil and fill with pie weights, dried beans, or rice. Bake for 20 minutes, remove foil and weights, and bake for another 10 minutes until golden brown.
- For the filling, whisk sugar, eggs, egg yolks, and flour in a medium bowl. Bring milk and coconut to a simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return mixture to saucepan and cook until it thickens and simmers, about 4 minutes. Make sure you are stirring constantly to prevent mixture from burning. Remove from heat and add vanilla and coconut extracts. Transfer to a bowl and cover with plastic wrap until you're ready to fill the crust.
- For the meringue, in the bowl of a stand mixer, fitted with whisk attachment, beat egg whites with cream of tartar until frothy. Add sugar slowly, 1 tablespoons at a time, while whisking on high. Continue beating until stiff glossy peaks are formed.
- Transfer filling to crust. Spread meringue over filling, spreading all the way to the edge of the crust. Top with flaked coconut and bake 12-15 minutes, until the meringue is golden and the coconut is toasted.
- Refrigerate at least 3 hours before serving.