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Favorite Coconut Meringue Pie Recipe

Favorite Coconut Meringue Pie Recipe photo by Taste of Home

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We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado

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Favorite Coconut Meringue Pie Recipe

Prep: 30 min. + chilling Bake: 15 min. + cooling

Yield: 6-8 Servings

30 15 45

Ingredients

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut

Directions

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.
For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.
Bake at 350° for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 415 calories, 20 g fat (12 g saturated fat), 101 mg cholesterol, 302 mg sodium, 54 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Coconut Cream Meringue Pie in Taste of Home June/July 2002, p31

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Reviews for Favorite Coconut Meringue Pie

Favorite Coconut Meringue Pie

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Reviewed on May. 06, 2013 by MMahala

I tasted the custard while it was still warm and was afraid that it wasn't sweet enough. However, once the pie sat in the fridge overnight, it tasted great! The only change I made to the recipe is I brushed my pie crust with egg white before baking and I did not have a soggy crust. I also think 1/2 cup of coconut for the topping is a bit much. I only used about 1/4.

Reviewed on Feb. 22, 2011 by lisa53202

Coconut cream is my husband's favorite kind of pie, and he really liked this. I made it with 1/2 cup sugar and 1 tsp. vanilla.

Reviewed on Jan. 30, 2011 by llrg

Until we ate a piece of this kind of pie at a great pie-making shop, I did not know how much my husband loved this pie. I have made this recipe several times and it is now a favorite around here. It is so tasty and decadent!

Reviewed on Jun. 21, 2008 by stashcat

For soggy crust, you might try brushing the crust with egg white (beaten) before baking it for recipes that call for a pre-baked crust. Hope this helps.

Reviewed on Feb. 02, 2008 by gg88

Had the same problem with the soggy crust from the liquid. What is causing this problem and how can i address this problem?

Thanking you in Advance

Grace

Reviewed on Jan. 30, 2008 by mscf029

I just made this recipe...my first ever meringue pie and I am not sure if I did something wrong?? It seems to be leaking some clear liquid and making the crust soggy. What could I have done wrong?