Coconut Meringue Pie is always a favorite in our house, but especially around Easter. I’m not sure why, but I’ve always associated coconut with the Easter holiday. Maybe because I remember as a child seeing it dyed green during that time and thought it was pretty.
Speaking of Easter, it’s almost here and would you believe I have no idea what I’m cooking? I haven’t planned the first thing. That’s because for the first time in 34 years, I won’t have children or grands home for Easter.
It feels funny to think about just the two of us on Easter, but you see, we’ve all been on the go so much over the past few weeks that we just decided it was simply too much for any of us to hit the road again this weekend. So that means it’s going to be just me and BeeBop. Just us two.
I mean, there’s not even a dyed egg in the house, though I might just have to do something about that. BeeBop needs his yearly treat of deviled eggs, you know :-)
If you’re like me and haven’t done your menu planning for Sunday, this Coconut Meringue Pie would be a great idea for dessert. Yum. Coconut is one of my favorite flavors and just shouts “Hello, Spring!” to me.
This is a very old-fashioned tasting, custardy coconut pie. It’s rich and good and all things wonderful. The filling is a luscious boiled custard with coconut added. The meringue is piled high and sweet with that slightly toasted taste. What better ending for your Easter feast?
I know I’ve told you all before that I cannot make a pie crust to save my life. If you can make one, please do! Otherwise, one of those nice refrigerated ones works great for this recipe.
How to Make Coconut Meringue Pie
Start by placing your pie crust into a pie plate or pan and baking it according to the package instructions. Let it cool completely before continuing with the recipe.
I will admit that my pie plate is a little too big for my crust, but it’s just so pretty and I love to use it so I improvise the best I can. I’m sure yours will look nicer :-)
Separate the eggs. Lightly beat the yolks and set both aside for now. Next, mix the sugar, cornstarch and salt in the top of your double boiler. Place it over the boiling water and gradually add the milk.
Cook this mixture, stirring constantly, for 10 minutes or until it has thickened.
Slowly add a small amount of the hot mixture to the egg yolks stirring constantly. Add the tempered yolks back to the custard mixture and return the pan to the top of the boiling water. Continue cooking for 5 minutes.
Remove from the heat and add the butter, vanilla and coconut. Stir together until well combined. Pour the custard mixture into the cooled pie shell. Set aside while preparing the meringue.
Preheat the oven to 350 degrees. Beat the egg whites and cream of tartar on medium high speed of an electric mixer until light and fluffy. Gradually add the sugar and vanilla, beating until stiff and glossy.
Spread meringue over pie filling being careful to seal the meringue to the edges. Bake for 10 minutes or until meringue is golden brown.
- 1 prepared pie crust
- 1 cup sugar
- 4 ½ tblsp. cornstarch
- ¼ tsp. salt
- 2 2/3 cups milk
- 4 egg yolks
- 4 tblsp. butter
- 1 tsp. vanilla
- 1 cup shredded coconut
- 4 egg whites
- ½ tsp. cream of tartar
- ½ cup sugar
- ½ tsp. vanilla
- Place pie crust in pie plate and cook according to package instructions. Allow to cool completely.
- Separate the eggs. Lightly beat the yolks. Set both yolks and whites aside.
- Combine sugar, cornstarch and salt in the top of a double boiler.
- Gradually add milk and cook until thickened, about 10 minutes, stirring constantly.
- Slowly add ¼ of the hot mixture to the slightly beaten egg yolks stirring constantly.
- Return the pan to the top of the double boiler, stir in the tempered egg yolks and continue cooking for 5 minutes.
- Remove from heat. Add butter, vanilla and coconut. Stir together until well combined.
- Pour mixture into cooled pie shell. Set aside while preparing the meringue.
- Preheat the oven to 350 degrees.
- Beat the egg whites and cream of tartar on medium high speed of an electric mixer until light and fluffy.
- Gradually add the sugar and vanilla, beating until stiff and glossy.
- Spread meringue over pie filling being careful to seal the meringue to the edges.
- Bake for 10 minutes or until meringue is golden brown.
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Emile Henry Made In France HR Modern Classics Pie Dish, 9", Blue
Farberware Classic Stainless Series 2-Quart Covered Double Boiler
OXO Good Grips Wooden Corner Spoon & Scraper
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 697 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 114mg Sodium: 320mg Carbohydrates: 124g Fiber: 2g Sugar: 42g Protein: 8g
More Pie Recipes on Never Enough Thyme
- Chocolate Meringue Pie
- Egg Custard Pie
- Fresh Strawberry Pie
- Pecan Cheesecake Pie
- Vintage Hot Fudge Pie
Coconut Pie Recipes from Other Bloggers
- Coconut Cream Pie from King Arthur Flour
- Taste of Home’s Coconut Pie
- Frozen Coconut Pie from Kraft Foods
- Coconut Cream Pie from Add a Pinch