Coconut Meringue Pie
Coconut meringue pie is a classic dessert with a tropical twist. It combines rich coconut custard with fluffy meringue and a crisp pie crust for an unforgettable bite. Perfect for any occasion.
Servings: 8
Equipment
- Pie Weights or Dried Beans
- Pie Pan Deep-Dish
- Saucepan Medium
Ingredients
For the Crust
- 1 pie crust 9-Inch
For the Filling
- ¾ Cup brown sugar lightly packed
- ¼ Cup cornstarch
- 2 Cups whole milk
- 3 egg yolks large
- 2 Tablespoons salted butter cold
- 1 ½ Cups shredded coconut sweetened
For the Meringue
- 3 egg whites large
- 1 ½ Teaspoons lemon juice
- 1 Cup powdered sugar
For Topping
- 2 Tablespoons shredded coconut sweetened
Instructions
Prepare the Pie Crust
- Preheat the oven to 375°F and roll out pie crust before placing into a deep dish pie tin.
- Line the crust with parchment paper before pouring in pie weights and smoothing out the top.
- Bake the crust for 15 to 20 minutes or until light brown. Set aside to cool while you prepare the filling.
Make the Filling
- In a medium saucepan, combine brown sugar and cornstarch.
- Slowly whisk in milk until no lumps remain.
- Cook over medium heat, stirring frequently, until thickened and beginning to bubble. Take off heat for now.
- In a small bowl, beat the egg yolks.
- Gradually whisk in ½ cup of the hot milk mixture, then return it to the pan.
- Cook for 2 to 3 minutes over medium heat until thick and creamy.
- Remove from heat and stir in the cold butter and shredded coconut.
Fill the Pie Crust
- Pour the coconut filling into the cooled pie crust.
- Use a spatula to spread evenly.
Make the Meringue Topping
- Beat together the egg whites and lemon juice until foamy, 3 to 4 minutes.
- Gradually add in the powdered sugar, ½ cup at a time. Once added, continue beating on high until stiff glossy peaks form, 5 to 10 more minutes.
- Spoon the meringue onto the coconut mixture, making sure to spread the meringue to the crust and sealing off the edges.
Bake the Assembled Pie
- Bake for 10 minutes before sprinkling on additional shredded coconut.
- Return the pie to the oven and cook for 8 to 10 more minutes or until the meringue is golden brown.
- Cool for 1 hour at room temperature, then chill for at least 4 hours before serving.
Notes
Seal the meringue: Spread it all the way to the crust edges to avoid shrinking.
Cool before chilling: Let the pie cool completely at room temperature before refrigerating.
Use room temperature eggs: They whip up more easily for the meringue.
Cool before chilling: Let the pie cool completely at room temperature before refrigerating.
Use room temperature eggs: They whip up more easily for the meringue.
Nutrition
Calories: 433kcal | Carbohydrates: 61g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 210mg | Potassium: 231mg | Fiber: 1g | Sugar: 46g | Vitamin A: 284IU | Vitamin C: 0.5mg | Calcium: 110mg | Iron: 1mg
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