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Coconut Meringue Pie

Total Time

Prep: 45 min. Bake: 10 min. + chilling


2 servings

Updated: Feb. 10, 2022
This cute coconut pie has a fluffy meringue filling that bakes to beautiful, tall peaks and is sprinkled with toasted coconut flakes. —Lois Bayliff, Findlay, Ohio
Coconut Meringue Pie Recipe photo by Taste of Home


  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons shortening
  • 2 tablespoons cold water
  • 3 tablespoons sugar
  • 4-1/2 teaspoons cornstarch
  • 1 cup 2% milk
  • 2 large egg yolks
  • 3 tablespoons sweetened shredded coconut
  • 1 tablespoon butter
  • 1 large egg white
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons sugar
  • Sweetened shredded coconut, toasted, optional


  1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 15 minutes.
  2. On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil.
  3. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  4. For filling, in a small saucepan, combine the sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Gently stir in coconut and butter. Pour into crust.
  5. For meringue, in a small bowl, beat egg white 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.
  6. Bake at 350° until meringue is golden brown, 10-15 minutes. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving. Garnish with additional shredded coconut if desired.

Nutrition Facts

1/2 pie: 590 calories, 29g fat (12g saturated fat), 237mg cholesterol, 325mg sodium, 71g carbohydrate (40g sugars, 1g fiber), 12g protein.

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