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Favorite Coconut Meringue Pie

 Favorite Coconut Meringue Pie
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
8 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 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 McCormick® Pure Vanilla Extract
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 cup flaked coconut


  • Preheat oven to 425°. On a lightly floured surface, roll dough to
  • a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry
  • to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
  • Line unpricked pastry with a double thickness of foil. Fill with pie
  • weights, dried beans or uncooked rice. Bake on a lower oven rack
  • 20-25 minutes or until edges are golden brown. Remove foil and
  • weights; bake 3-6 minutes longer or until bottom is golden brown.

2 of 2

Favorite Coconut Meringue Pie (continued)

Directions (continued)

  • Cool on a wire rack. Reduce oven setting to 350°.
  • In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in
  • milk. Cook and stir over medium heat until thickened and bubbly.
  • Reduce heat to low; cook and stir 2 minutes longer. Remove from
  • heat.
  • In a small bowl, whisk a small amount of hot mixture into egg yolks;
  • return all to pan, whisking constantly. Bring to a gentle boil; cook
  • and stir 2 minutes. Remove from heat. Gently stir in chopped
  • coconut, butter and vanilla until butter is melted.
  • For meringue, in a small bowl, beat egg whites with cream of tartar
  • on medium speed until foamy. Gradually add sugar, 1 tablespoon at a
  • time, beating on high after each addition until sugar is dissolved.
  • Continue beating until soft glossy peaks form.
  • Transfer hot filling to crust. Spread meringue evenly over filling,
  • sealing to edge of crust. Sprinkle with flaked coconut. Bake 12-15
  • minutes or until the meringue is golden. Cool 1 hour on a wire rack.
  • Refrigerate at least 3 hours before serving. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Pie weights: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutritional Facts: 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.