This Sweet Cherry Pie with Coconut Meringue combines a buttery, crumbly pastry with tart cherries and a fluffy, coconut-infused meringue topping. The pie starts with a homemade pastry that is chilled to perfection, filled with a rich, cardamom-spiced cherry compote, and finished with a light coconut meringue. The final touch of grated frozen pastry adds a delightful texture contrast, making each bite a perfect blend of flavors and textures.
Why You’ll Love This
This pie offers a unique twist on traditional fruit pies with the inclusion of coconut and cardamom, elevating it from the ordinary to the extraordinary. The coconut meringue is airy and light, providing a sweet contrast to the tartness of the cherries, while the hint of cardamom adds a subtle warmth that enhances the overall flavor profile.
Perfect Occasion
This cherry pie is perfect for any occasion where you want to impress with something sweet and slightly exotic. It’s particularly suited for weekend gatherings, family dinners, or as a special treat to enjoy throughout the week. It also makes a festive addition to holiday dessert tables.
Decoration Tips
- Dust the finished pie with powdered sugar for a beautiful, snow-like appearance.
- Garnish with fresh cherries or a sprinkle of toasted coconut flakes to enhance the coconut theme.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Ingredients:
For the Pastry:
- 300g All-Purpose Flour
- 130g Sugar
- 130g Butter
- 1 tsp Baking Powder
- 1 Whole Egg
- 3 Egg Yolks
For the Cherry Filling:
- 1kg Pitted Cherries (frozen can be used)
- 1 tbsp Butter
- 50-60g Sugar
- 1 tsp Ground Cardamom
For the Coconut Meringue:
- 3 Egg Whites
- 1/4 cup Sugar
- 3/4 cup Coconut Flakes
Instructions:
- Prepare the Pastry:
- Combine flour, sugar, and baking powder in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the whole egg and egg yolks until the dough comes together.
- Divide the dough into two parts. Wrap 2/3 in plastic and refrigerate, and place 1/3 in the freezer.
- Make the Cherry Filling:
- In a large skillet, melt the butter over high heat. Add the cherries and cook until their juices have mostly evaporated, about 20 minutes. Near the end of cooking, stir in the sugar and cardamom.
- Assemble the Pie:
- Press the refrigerated dough into the bottom of a 26 cm pie dish lined with parchment paper. Prick the dough with a fork.
- Spread the cherry filling evenly over the crust.
- For the meringue, beat the egg whites until stiff peaks form. Gradually add sugar, continuing to beat for 3 minutes. Fold in the coconut flakes, then spread this mixture over the cherries.
- Grate the frozen dough on top using a coarse grater.
- Bake:
- Preheat the oven to 180°C (356°F). Bake the pie for about 35 minutes or until the topping is golden and crisp.
- Let cool slightly, then dust with powdered sugar before serving.
Enjoy this Sweet Cherry Pie with Coconut Meringue, a delightful treat that promises to add a touch of sweetness and warmth to your week.
