Coconut Meringue Pie
User Reviews
5.0
9 reviews
Excellent
Coconut Meringue Pie
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With a sweet coconut filling and fluffy meringue, it’s no wonder this classic Coconut Meringue Pie recipe is a favorite springtime dessert!
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Ingredients
- 1 pie crust for 9-inch pie
- 1 cup sugar
- 4 ½ tablespoons cornstarch
- ¼ teaspoon salt
- 2 ⅔ cups milk
- 4 egg yolks
- 4 tablespoons butter
- 1 teaspoon vanilla
- 1 cup sweetened shredded coconut
- 4 egg whites
- ½ teaspoon cream of tartar
- ½ cup sugar
- ½ teaspoon vanilla
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Instructions
- Fit the crust into a 9-inch pie plate and cook according to the package instructions. Allow it to cool completely before proceeding with the recipe.
- Separate the eggs into two bowls. Lightly beat the yolks. Set both yolks and whites aside.
- Combine sugar, cornstarch and salt in the top of a double boiler.
- Bring the water in the bottom of the double boiler to a steady medium boil. Add the milk gradually into the sugar and cornstarch mixture and cook over boiling water stirring constantly until thickened (about 10 minutes).
- Quickly add about ¼ of the hot mixture to the slightly beaten egg yolks stirring constantly.
- Immediately stir the tempered egg yolks into the hot mixture in the top of the double boiler and continue cooking for 5 minutes, stirring constantly.
- Remove the pan from the heat. Add the butter, vanilla and coconut. Stir together until well combined.
- Pour the hot mixture into the cooled pie shell. Set aside while preparing the meringue.
- Preheat the oven to 350 degrees.
- In a medium bowl, beat the egg whites and cream of tartar on medium high speed of an electric mixer until they look foamy but have not yet started to form peaks.
- Gradually add the sugar and vanilla. Continue beating until the meringue holds a semi-stiff peak.
- Spread the meringue over the warm pie filling being careful to seal the meringue to the edges of the crust.
- Place in the oven and bake for 10 minutes or until the meringue is golden brown.
- Cool Completely Before Serving
- Remove from the oven and allow the pie to cool completely. Refrigerate the cooled pie for several hours before serving.
Notes
- When making the meringue, beat the egg whites until they are foamy but not yet forming peaks before gradually adding the sugar.
- Allow sufficient time for cooling and refrigerating the pie before serving. This step allows the filling to set up and yields neater cut portions.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual slices for up to 3 months. Thaw before serving.
Nutrition Information
Show Details
Serving
1slice
Calories
453kcal
(23%)
Carbohydrates
62g
(21%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
122mg
(41%)
Sodium
295mg
(12%)
Potassium
249mg
(7%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
437IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
121mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 453kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 122mg | 41% |
| Sodium | 295mg | 12% |
| Potassium | 249mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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