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
Reviews
This pie is so fabulous! I followed recipe to the exact, only diffrence is i used coconut milk instead of regular milk, bumped up vanilla to 1 tsp., and I used a graham cracker crust over reg. Pie crust. This pie is so decadent and indulging you will be coming back to sneak a bite in the middle of the night! And it gets better the longer you let it sit in the fridge. -the only thing i thought was a little wierd is there was a thick clear liquid, not alot but enough to notice it, that seaped from the pie. It even tasted fantastic though so im not gonna let it bother me! Not sure if its because I used coconut milk instead of milk but next time I make it I will use reg., but i seriously recommend this pie to anyone who likes coconut and something sinfully delicious!
Excellent. Perfect old fashioned pie.
To make sure the bottom of the crust is baked through, I bake pies on a pizza stone or prebake the crust for a few minutes. Good luck!
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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.
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.
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!
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.
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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 AdvanceGrace