Coconut Meringue Pie
This Coconut Meringue Pie features a rich coconut custard filling topped with fluffy, golden meringue — a classic and delicious dessert for any occasion.
Equipment
- Pie Dish
- Saucepan
- Electric Mixer
Ingredients
Pie Filling
- 1 baked pie crust 9-inch
- 1 cup sugar
- 1/4 cup cornstarch
- 2 cups milk
- 4 egg yolks lightly beaten
- 1 cup sweetened shredded coconut
- 2 tbsp butter
- 1 tsp vanilla extract
Meringue
- 4 egg whites
- 6 tbsp sugar
- 1/4 tsp cream of tartar
Instructions
- In a saucepan, combine sugar and cornstarch. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Gradually stir a small amount of the hot mixture into the egg yolks, then return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes.
- Remove from heat; stir in coconut, butter, and vanilla. Pour into the baked pie crust.
- For meringue, beat egg whites and cream of tartar on medium until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.
- Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350°F (175°C) for 12-15 minutes or until golden brown.
- Cool for 1 hour; refrigerate before serving.
Notes
For extra coconut flavor, sprinkle toasted coconut flakes on top of the meringue before baking.