Today I’m bringing you a Coconut Meringue Pie recipe. It is one of my all time favorite pie recipes.
Sure, they have coconut pies for sale in the freezer section but the only resemblance they bear to a true old fashioned coconut pie is their name. This is one of those pies that, if you find yourself craving it, you’re just gonna have to make it yourself.
But don’t worry, it’s easy to do and you probably have everything you need on hand already except for the coconut.
Here is my recipe. Hope you enjoy it!
The Ingredients You’ll Need For Coconut Meringue Pie Are:
- Sweetened flaked coconut
Double The Recipe For a Thicker Crust
I’m using my mix in the pan pie crust. It’s in the cookbook and on Southern Plate as well. Click here to see the tutorial for the pie crust from scratch. This pie plate is a bit larger than usual so I’m doubling the recipe and will end up with a nice thick crust. If you prefer a store bought crust that is just fine. In other words, feel free to make your own or use store bought – your pie is still gonna be just as good so don’t you dare feel bad if you don’t make the crust from scratch!
How To Make A Coconut Meringue Pie
- Place your margarine in a sauce pot.
- Add sugar.
- Add flour
- and your salt
- Also add your milk…
- now separate your eggs, yolks from whites.
Meringue Making Tips
Make sure you don’t get any yolks into your whites because we’re going to whip those up into a meringue later and if there are yolks in there the whites won’t whip up like we need them to.
There are lots of ways to separate your eggs. I think a lot of folks use an egg separator. Some folks use their hands by dumping the egg in and letting the white slip out through slightly spread fingers. I just crack my egg and gently tilt the shell until the white all falls out.
However you prefer, do it that way.
- Pour your yolks into the sauce pot, too.
- With a wire whisk, beat up your eggs a bit and break up the butter some.
- Stir stir stir stir, cook, cook, cook, cook.
Don’t stop stirring because you don’t want it to scorch.
When it coats the back of the spoon we are going to cook it a little bit more, about two minutes after that. Go ahead and turn your heat off.
- Now see, this is how thick I like it.
If you cook it until you can swipe at the bottom of the pot real fast and see a trail, it will be thick enough that your pie will set up a little firmer and you can cut prettier pieces.
- Now stir in your coconut and vanilla.
PLEASE NOTE HOW THICK THIS FILLING IS IN THE PHOTOGRAPH 🙂
- Spread coconut pie filling into your pie shell.
It usually isn’t this yellow but it all depends on the eggs. I must have gotten me some rich eggs this go around!
How to Make the Meringue
- Place your egg whites in a mixing bowl.
Make sure your bowl is really clean
If your bowl or your beaters have any oily residue on them that will interfere with your meringue as well so it never hurts to wash them again before this step. I wash mine in the dishwasher on high temp so we’re good.
- Whip it until nice and frothy and light.
You can whip it to soft peak stage but I like to stop here and add my sugar so it has plenty of time to dissolve.
With so many things in cooking, there isn’t really a set “right” way unless you are in a culinary class.
- Pour in sugar
- Dump in a little vanilla~
- ~Beats the living mess out of the egg whites until they are at stiff peak stage.~
I know this isn’t stiff stiff peaks, but its soooooooooooo much easier to spread if you don’t beat it too much.
Besides look at this whisk when I turn it upside down…
See? that’s a stiff peak!
- Spread that over your pie, being careful to make it touch on all sides.
- If you don’t spread it and make it touch on all of the sides it will pull back and shrink up a bit as it bakes.
- Sprinkle some coconut on top of that.
- Here is our pie all ready for the oven.
- Bake this at 325 for about ten minutes, or until golden.
I usually cook my meringues for about fifteen minutes but you have to go a little shorter with this one so the coconut on top doesn’t burn.
Oh now that is a thing of beauty!
I got this pie plate and the little carrier thingie for it at Marshall’s for about ten dollars.
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 cup milk
- stick butter melted
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 3 eggs separated
- 1 heaping cup coconut sweetened flaked
- 9 inch pie shell baked (Or my Mix In The Pan Pie crust)
- 3 egg whites
- 1/4 C sugar
For the Pie
- Mix flour, sugar, salt, butter, milk, and egg yolks in large saucepan. Cook over medium heat, stirring constantly with a wire whisk until thick. Remove from heat. Stir in vanilla and coconut. Pour into baked pie shell. Top with meringue.
For the Meringue
- Whip egg whites until foamy. Add sugar. Continue beating on high speed until soft peaks form. Pour onto top of pie and spread to edges to seal well. Sprinkle additional coconut on top. Bake at 325 for ten minutes or until top is golden. Refrigerate until completely cold before serving.
Notes and Tips To Help You With This Coconut Meringue Pie Recipe:
- The pie pictured in the photograph was made using this recipe.
- Yes, the filling is thick, yes, there is a lot of filling in this pie (as pictured, because that pie was made using this recipe).
- If you want a thinner filling, you can add more milk if you like. Some folks in the comments have mentioned adding 1/2 cup more and some even 2 cups more! That is totally up to you. Many folks have commented that the pie turned out perfectly using the 1/2 cup called for in the recipe. My pie, the one photographed, was made using this recipe and turns out perfect every time. This is my favorite pie so I make it fairly often and each time, I go back to this recipe to do that.
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