Coconut Meringue Pie.
My grandmother loved pie. Therefore, in her recipes, which were passed down to me, there are well over 200 recipes for pies. In other words, she did not discriminate. From nuts to fruits, creams, custards, holiday, seasonal, made from scratch from the bottom up to “throw all these pantry ingredients together and you have a pie”. In conclusion, I’ve got them all. Similarly, I myself have no issue with desserts of any kind, and my own fondness for pie is well documented in the recipes I’ve amassed throughout the years.
Perfect for Family
Tomorrow the in-laws are coming for Sunday lunch so. In addition, I’m breaking out an old tried and true, Coconut Meringue Pie. From the flaky crust topped with smooth custard filling, airy meringue, and of course, the toasted coconut this pie is a home crowd pleaser. However, a note of caution though, don’t expect this coconut meringue pie to last longer than a day-it is that good.
Classic Coconut Meringue Pie
- One (9 inch) baked pie crust. For instance, I use the Crisco Pie Crust Recipe, but you can use a frozen pie crust or the roll-out pie dough you buy in the refrigerator section of the store.
- For Custard:
- 1 cup of sugar
- 1/2 cup cornstarch
- 1/4 tsp. salt
- 3 cups whole milk
- 3 egg yolks (save whites for meringue)
- 1 tsp. vanilla
- 2 cups sweetened coconut, plus some for sprinkling on the meringue
- For Meringue:
- 3 egg whites
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 6 Tbsp. sugar
Instructions (Coconut Meringue Pie)
- Bake pie crust as you are making the custard.
- Custard:
- Combine sugar, salt, and cornstarch in a pan and mix thoroughly before adding liquids to disperse the cornstarch.
- After that, add milk and egg yolks and cook over medium heat stirring for about 5 to 6 minutes until the mixture thickens.
- Take from heat and stir in vanilla extract and coconut.
- Pour into baked pie shell.
- For Meringue:
- Add salt and vanilla to the egg white and start beating with a mixer.
- After egg whites become frothy; start adding sugar one tablespoon at a time until all in incorporated and egg whites reach the soft peak stage.
- Spread meringue over warm pie filling. In addition, sprinkle with a little coconut. After that, bake in 350 degree oven until meringue and coconut are nicely browned about 12 to 14 minutes. Above all, enjoy your coconut meringue pie!