Coconut Meringue Pie

No other dessert conjures up my childhood memories more than a classic coconut meringue pie.  It was often called coconut cream pie in my household, but make no mistake, it was always meringue that topped the delicious chilled concotion.  It wasn’t until my later teen years that I realized some people just topped the coconut cream pie with ……cream.  It was logical, but I was in dismay.  Whipped cream or even worse whipped topping, just seemed wrong.

However, making a great meringue can be tricky business.  On more than one occasion, I’ve sampled a meringue that was a little too “eggy”…. or had the consistency of calf slobbers.  This foamy froth could make anyone decide to thumb their nose up to meringue, but if you have a good meringue it can be transformational.

slice-of-pie

This recipe is a solid staple for any pie lover.  It’s simple and the meringue is consistently easy to make.  I use meringue powder to make the meringue, some purist may see this as cheating, but it prevents the sometimes “eggy” taste that can happen when using traditional egg-whites, it is simply a safer method and it’s easier.  (I also have meringue powder on hand, because I use it when making royal icing on decorative cookies.)

Here’s the recipe and list of ingredients:

Pre-baked pie shell, cooled and ready to be filled

Pie filling: (This will make one pie.  Double the recipe for two pies.)

2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups of milk
3 egg yolks, beaten slightly
1 cup flaked coconut, chopped
2 Tbs. butter
1/2 teaspoon of vanilla extract 

Directions:

 Preheat oven to 400 degrees.

In a small saucepan, combine sugar, cornstarch and salt.  Whisk in milk on medium heat. Stir until the mixture is thickened.  Turn the heat to low and cook for a minute or two longer.  

In a small bowl temper the eggs; combine a small amount of the hot mixture to the eggs yolks.  Whisk well, then add the eggs to the saucepan and keep whisking.  (This should prevent cooking scrambled eggs in your creamy filling.)  Bring the mixture to a gentle boil.  Remove from heat and stir in the chopped-flaked coconut, butter and vanilla. Stir until the butter and vanilla are well incorporated and the mixture is dense and creamy.

Set aside.  It’s time to make the meringue.

Meringue: This recipe can easily cover two pies, unless you want to create mile-high meringue.  I like the meringue piled on high personally.

3/4 cup sugar
3/4 cup water
1/4 cup meringue powder (egg white powder)
1/2 teaspoon vanilla

Using a stand mixer with a whisk attachment (Or a handheld mixer), slowly blend 1/4 cup of sugar and the meringue powder in the mixer bowl.  Add water and mix on low speed until it’s smooth about two minutes.  

Now beat on high speed, slowly add the remaining sugar and vanilla. Scrape the bowl down and beat on high again until the meringue forms stiff, glossy peaks. It can take several minutes for the meringue to stiffen.  Watch as the meringue continues to thicken and become glossy.

meringue

Now, pour the filling into the pie crust and using a paddle or spoon, pile the meringue on high. Make sure to cover the filling completely, all the way to the crust. Sprinkle with coconut flakes. (Below I spread the meringue on two pies, but if I had reserved the meringue for a single pie it would have been super high.)

pies-ready-for-the-oven

Bake in the oven for 10 to 12 minutes. Cool and refrigerate before serving.

pies

Enjoy!

Coconut Meringue Pie
A classic family favorite. Creamy coconut filling topped with a light, airy meringue.
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Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
6496 calories
928 g
653 g
287 g
75 g
101 g
2632 g
4795 g
340 g
1 g
171 g
Nutrition Facts
Serving Size
2632g
Amount Per Serving
Calories 6496
Calories from Fat 2567
% Daily Value *
Total Fat 287g
442%
Saturated Fat 101g
507%
Trans Fat 1g
Polyunsaturated Fat 61g
Monounsaturated Fat 110g
Cholesterol 653mg
218%
Sodium 4795mg
200%
Total Carbohydrates 928g
309%
Dietary Fiber 12g
47%
Sugars 340g
Protein 75g
Vitamin A
62%
Vitamin C
37%
Calcium
79%
Iron
123%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Start with a pre-baked pie crust (homemade or purchased)
Pie filling ingredients
  1. 2/3 cup sugar
  2. 1/4 cup cornstarch
  3. 1/4 teaspoon salt
  4. 2 cups of milk
  5. 3 egg yolks, beaten slightly
  6. 1 cup flaked coconut, chopped
  7. 2 Tbs. butter
  8. 1/2 teaspoon of vanilla extract
  9. Meringue: (This recipe can top two pies, or make mile-high meringue for one pie.)
  10. 3/4 cup sugar
  11. 3/4 cup water
  12. 1/4 cup egg white powder
  13. 1/2 teaspoon vanilla
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small saucepan, combine sugar, cornstarch and salt. Whisk in milk on medium heat. Stir until the mixture is thickened. Turn the heat to low and cook for a minute or two longer.
  3. In a small bowl temper the eggs, combine a small amount of the hot mixture to the egg yolks. Whisk well, then add the eggs to the saucepan and keep whisking. (This should prevent cooking scrambled eggs into your creamy filling.) Bring the mixture to a gentle boil. Remove from heat and stir in the chopped-flaked coconut, butter and vanilla. Stir until the butter and vanilla are well incorporated and the mixture is dense and creamy.
  4. Set aside. It's time to make the meringue.
  5. Using a stand mixer with a whisk attachment (or a handheld mixer), slowly blend 1/4 cup of sugar and the meringue powder in the mixer bowl. Add water and mix on low speed until it's smooth about three minutes.
  6. Now beat on high speed, slowly add the remaining sugar and vanilla. Scrape the bowl down and beat on high again until the meringue forms stiff, glossy peaks.
  7. You'll have a full bowl of meringue.
  8. Now pour the pie filling into the pie crust and spread the meringue over the entire filling. Pile it high if you like.
  9. Bake for 10 to 12 minutes.
  10. Cool the pie and then refrigerate before serving.
beta
calories
6496
fat
287g
protein
75g
carbs
928g
more
Garden Soiree http://www.garden-soiree.com/
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1 Reply to "Coconut Meringue Pie"

  • comment-avatar
    Connie sizemore December 13, 2018 (8:11 pm)

    The coconut pie was excellent. Love the meringue. Thank you.

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