coconut meringue pie

★★★★★ 1 Review
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By Judy Gore
from Sparta, TN

This is a favorite of my family and is often asked for my members of my church group!

★★★★★ 1 Review
serves 8-10
prep time 10 Min
cook time 20 Min

Ingredients For coconut meringue pie

  • 1 c
    sugar
  • 1/2 c
    cornstarch
  • 1/4 tsp
    salt
  • 3 c
    milk (i used 2%)
  • 3
    egg yolks (save whites for meringue)
  • 1 tsp
    pure vanilla extract
  • 1/2 tsp
    almond extract (optional)
  • 1 1/2 c
    grated coconut, divided
  • 1/2 Tbsp
    butter (not margarine)
  • MERINGUE
  • 6 Tbsp
    sugar
  • 1/2 Tbsp
    cornstarch
  • 1/4 tsp
    cream of tartar
  • 1 3/8
    egg whites
  • 1/2 tsp
    pure vanilla extract
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How To Make coconut meringue pie

  • 1
    Bake 9" pie shell according to package instructions or make your own...
  • 2
    Combine, sugar, cornstarch and salt with a whisk...add milk. Stir until smooth...put in a microwavable deep dish (I use an 8 cup glass measuring bowl). Microwave on hi for 7 minutes...remove and stir really good with the whisk...mixture should be thick. Beat egg yolks and temper the custard mixture with the yolks..mix all together and microwave on hi for 1 more minute. Remove, add 1 cup coconut, butter and vanilla...stir well, pour into prepared pie shell.
  • 3
    In a small mixing bowl, beat the egg whites until soft peaks, add sugar, cornstarch and cream of tartar mixture, 1/3 amount each time... beat until smooth, add another 1/3 etc...add vanilla...beat until stiff peaks form. Put on pie making sure to "seal" the shell all the way around..Sprinkle 1/2 cup of coconut on top and bake at 350 degrees for 9-11 minutes for until golden brown...
  • 4
    Enjoy!!! Any leftovers may be kept in the refrigerator.

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