Coconut Meringue Pie

No ratings yet

A smooth coconut filling topped with fluffy meringue baked until golden makes this pie a great option for gatherings, holidays, or weekend baking.

Prep Time20

Total Time32

Course: Dessert

Cuisine: American, Southern

Servings: Slices

Calories: 458kcal

Author: Elizabeth (Beth) Mueller

Preheat the oven to 350°.
In a large saucepan whisk milk, sugar, cornstarch and salt until no lumps remain.
3 cups Milk, 1 cup Granulated Sugar, ¼ cup Cornstarch, ¼ teaspoon Salt
Cook and stir over medium heat until it bubbles, then cook and stir constantly for 2 minutes.
Turn off the heat.
Temper egg yolks by adding a small ladle of hot mixture to the slightly beaten eggs and mixing well before adding more hot liquid, repeating until until nearly half of the original mixture is incorporated.
4 Egg Yolks slightly beaten
Pour tempered egg yolks back into the saucepan.
Over medium heat bring this mixture to a gentle boil and boil for an additional 2 minutes.
Remove from heat and add butter and extracts stirring until butter has melted. Stir in coconut.
3 tablespoons Butter, 1 ½ teaspoons Vanilla Extract, 1 teaspoon Coconut Extract, 1 Cup Sweetened Flaked Coconut
Make meringue by beating 3 egg whites and cream of tartar with a mixer.
3 egg whites, 1/4 teaspoon cream of tartar
Gradually add in sugar, about a tablespoon at a time and continue beating until stiff peaks form.
6 tablespoons sugar
Pour hot coconut mixture into the cooked pie crust.
1 Blind Baked Deep Dish Pie Crust
Cover with meringue, spread meringue to the edge of the pie crust.
Put onto a baking sheet and bake at 350° for 12 to 15 minutes or until lightly browned.