With a sweet coconut filling and fluffy meringue, it’s no wonder this classic Coconut Meringue Pie recipe is a favorite springtime dessert!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Ingredients
1pie crustfor 9-inch pie
1cupsugar
4 ½tablespoonscornstarch
¼teaspoonsalt
2 ⅔cupsmilk
4egg yolks
4tablespoonsbutter
1teaspoonvanilla
1cupsweetened shredded coconut
4egg whites
½teaspooncream of tartar
½cupsugar
½teaspoonvanilla
Instructions
Fit the crust into a 9-inch pie plate and cook according to the package instructions. Allow it to cool completely before proceeding with the recipe.
Separate the eggs into two bowls. Lightly beat the yolks. Set both yolks and whites aside.
Combine sugar, cornstarch and salt in the top of a double boiler.
Bring the water in the bottom of the double boiler to a steady medium boil. Add the milk gradually into the sugar and cornstarch mixture and cook over boiling water stirring constantly until thickened (about 10 minutes).
Quickly add about ¼ of the hot mixture to the slightly beaten egg yolks stirring constantly.
Immediately stir the tempered egg yolks into the hot mixture in the top of the double boiler and continue cooking for 5 minutes, stirring constantly.
Remove the pan from the heat. Add the butter, vanilla and coconut. Stir together until well combined.
Pour the hot mixture into the cooled pie shell. Set aside while preparing the meringue.
Preheat the oven to 350 degrees.
In a medium bowl, beat the egg whites and cream of tartar on medium high speed of an electric mixer until they look foamy but have not yet started to form peaks.
Gradually add the sugar and vanilla. Continue beating until the meringue holds a semi-stiff peak.
Spread the meringue over the warm pie filling being careful to seal the meringue to the edges of the crust.
Place in the oven and bake for 10 minutes or until the meringue is golden brown.
Cool Completely Before Serving
Remove from the oven and allow the pie to cool completely. Refrigerate the cooled pie for several hours before serving.
Notes
When making the meringue, beat the egg whites until they are foamy but not yet forming peaks before gradually adding the sugar.
Allow sufficient time for cooling and refrigerating the pie before serving. This step allows the filling to set up and yields neater cut portions.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual slices for up to 3 months. Thaw before serving.