Why does my coconut cream pie get watery?

There are a couple of reasons your pie may be watery, including not adding meringue to the coconut cream soon enough. Here's how to prevent this: For meringue-topped pies , pipe meringue onto hot filling, ensuring it reaches the crust edges without any visible gaps and do not over or undercook the meringue. For whipped cream-topped pies , cool the filling completely in the cooled crust before adding the whipped cream topping which avoids condensation.

Triple Coconut Cream Pie with Mile-High Meringue Topping

Description

Indulge in this diner-style triple-coconut cream pie with mile-high meringue! This made-from-scratch dessert features a flaky crust, velvety coconut custard, and your choice of pillowy meringue or fresh whipped cream. Topped with toasted fresh coconut shavings, it's perfectly sweetened and full of coconut flavor.

Ingredients

Units

Coconut Custard Ingredients

1 recipe single pie crust (substitute store-bought or favorite pie crust)
4 large egg yolks
1/4 cup cornstarch (30g)
1 (14-ounce) can of full-fat coconut milk (400g)
1 cup half-and-half or whole milk (240g)
2/3 cup sugar (130g)
1/4 teaspoon kosher salt (1g)
1/4 teaspoon vanilla bean powder (optional but recommended)
1 cup unsweetened shredded coconut (use sweetened coconut for a sweeter pie) (75g)
1 teaspoon pure vanilla extract
4 drops coconut extract(optional but recommended)
2 tablespoons unsalted butter, room temperature (30g)

Meringue Topping

4 to 6 tablespoons granulated sugar (45g-90g)
6 large egg whites, room temperature
1/4 teaspoon cream of tartar (1g)
1/2 teaspoon pure vanilla extract (3g)

Optional Coconut Garnish

1/4 to 1/2 cup shaved, toasted coconut from a whole coconut (sub untoasted dehydrated coconut or top the pie slices with crispy freeze-dried coconut when serving)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Make the pie crust and blind bake as instructed (or substitute store-bought):
Make the coconut cream filling: In a medium bowl, whisk together the egg yolks and cornstarch until no streaks remain. Set aside.
In a medium saucepot set over medium-high heat, bring the coconut milk, milk (or half-and-half if using), sugar, salt, and vanilla bean powder to a boil, and then continue cooking for 1-2 minutes longer. Reduce the heat to low and whisk to combine.
Temper the egg yolk mixture & finish the coconut cream. Working quickly, add 1/4 cup of the hot coconut cream mixture to the egg yolk-cornstarch mixture, whisking constantly so the eggs so do not curdle. Turn the heat back up to medium-high and bring the cream to a boil. Next, add the tempered egg mixture to the coconut cream mixture in a slow, steady stream while whisking vigorously. Continue cooking and whisking for about 2 minutes until the mixture thickens enough to coat the back of a spoon. Turn off the heat, add the shredded coconut, vanilla extract, coconut extract (if using), and butter, and whisk well to combine. Top with parchment or sustainable cling film to keep a skin from forming.
Make the meringue: Using an electric or stand mixer, beat egg whites on medium-high until soft peaks form (3 minutes). Add cream of tartar and beat 1 minute. Gradually add sugar 1 tablespoon at a time, stopping the machine periodically to scrape down the sides. Add vanilla, continue beating on medium-high until stiff peaks form (3-4 minutes more).
Assemble & bake: Assemble the pie: Preheat oven to 325°F/160°C. Pour hot coconut cream into the cooled crust. Top with meringue, sealing edges completely, leaving no gaps between the crust and the meringue to prevent weeping. Create a design with a spoon, spatula, or piping bag, and add shaved coconut. Bake 20-25 minutes until golden. Cool completely, then chill 4+ hours. Enjoy!

Notes

Do not use refrigerated ready-to-drink coconut milk or Coco Lopez Cream of Coconut. Instead, use canned or boxed full-fat coconut milk (see photos in the main post).
Check out the full pie crust tutorial over here to learn more about how to make a super flaky and tender pie crust.
When making meringue, ensure there is no fat or oil of any kind (including egg yolk) in the egg whites, bowl, or on the whisk/beaters, or your meringue will not whip up correctly.
Adding meringue to hot coconut cream will help you avoid the meringue weeping.
The colder the whipped cream, the faster it will reach stiff peaks.
For a traditionally sweetened meringue, add 6 tablespoons (90g) of sugar. For us, 4 to 5 tablespoons is perfectly sweet and more than enough sugar.
For a Mt. Everest-style meringue as seen in the main post, double the meringue recipe.

Prep Time: 45 minutes
Refrigerating Time: 4 hours
Cook Time: 30 minutes
Category: Pies + Cobblers + Crostate
Method: Baking, Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1/8 of the recipe
Calories: 545
Sugar: 29g
Sodium: 167mg
Fat: 37g
Saturated Fat: 27g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1.6g
Protein: 8.5g
Cholesterol: 115mg