Coconut Cream Meringue Pie

A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.

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...


Ingredients

  • 1 1/2 cups half-and-half
  • 1 1/2 cups coconut milk
  • 2 eggs, beaten
  • 3/4 cup white sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup flaked coconut
  • 1 teaspoon vanilla extract
  • 1 (9 inch) baked pie crust
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons white sugar
  • 1/2 cup flaked coconut

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