Coconut Meringue Pie

Coconut Meringue Pie

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Carrie Dial


This is so good! This recipe makes one pie. So if you are making multiply pies, just multiply all the ingredients :)


★★★★★ 1 vote



  • 2/3 c
  • 1/4 c
  • 1/4 tsp
  • 2 c
  • 3
    egg yolks, lightly beaten
  • 1 c
    flaked coconut
  • 2 Tbsp
  • 1/2 tsp
    vanilla extract
  • 1
    9 inch pastry shell , baked

  • 3
    egg whites
  • 6 Tbsp
  • 1/2 c
    flaked coconut
  • ·
    cream of tartar

How to Make Coconut Meringue Pie


  1. IN a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium to high heat until thickened and bubbly. Reduce heat; cook and stir 2 min. longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 min longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.
  2. For the meringue, in a small mixing bowl, beat egg whites and cream of tatar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stuff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.
  3. Bake at 350 degree F for 12-15 minutes or until the meringue is golden. Cool on wire rack for 1 hr. Refrigerate for at least 3 hrs. before serving. Refrigerate leftovers.

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About Coconut Meringue Pie

Course/Dish: Pies
Hashtags: #coconut #Meringue

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