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Coconut Meringue Pie

With a sweet coconut filling and fluffy meringue, it’s no wonder this classic Coconut Meringue Pie recipe is a favorite springtime dessert!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 453 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Separate the eggs into two bowls. Lightly beat the yolks. Set both yolks and whites aside.
  3. Combine sugar, cornstarch and salt in the top of a double boiler.
  4. 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).
  5. Quickly add about ¼ of the hot mixture to the slightly beaten egg yolks stirring constantly.
  6. 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.
  7. Remove the pan from the heat. Add the butter, vanilla and coconut. Stir together until well combined.
  8. Pour the hot mixture into the cooled pie shell. Set aside while preparing the meringue.
  9. Preheat the oven to 350 degrees.
  10. 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.
  11. Gradually add the sugar and vanilla. Continue beating until the meringue holds a semi-stiff peak.
  12. Spread the meringue over the warm pie filling being careful to seal the meringue to the edges of the crust.
  13. Place in the oven and bake for 10 minutes or until the meringue is golden brown.
  14. Cool Completely Before Serving
  15. 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

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

% 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.