The BEST Coconut Cream Pie with Meringue

Ingredients Needed:

- 1 9" Pie Shell (store-bought or homemade For Custard: - 6 Tbsp. Corn Starch - 3/4 c. sugar - 1/2 tsp. salt - 3 c. milk - 3 Tbsp. Butter - 1 1/2 tsp. vanilla - 1 c. sweetened shredded coconut For Meringue: - 3 egg whites - 1/8 tsp. cream of tartar - 1 (7 oz.) jar, marshmallow cream

Step 1: Make the Coconut Custard

Whisk together the cornstarch sugar, salt and milk. Heat over medium low. Gradually add in the egg yolks. Then whisk in the melted butter, vanilla and coconut.

Step 2: Add custard to pie crust & let cool.

Pro-Tip: Pour the custard into the pie crust and let cool completely. You can refrigerate in advance.

Step 3:  Make Meringue

Using a mixer, beat the egg whites and cream of tartar until stiff peaks form, then add the marshmallow cream. Mix until thick and fluffy.

Step 4: Seal the Meringue and Bake

Spread the meringue over the cooled custard, sealing to crust edges. Bake until just golden brown.

Check out some of our other Coconut Cream Recipes