Coconut Cream Meringue Pie

4.7
(127)

We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado

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Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings

Ingredients

  • cup sugar

  • ¼ cup cornstarch

  • ¼ teaspoon salt

  • 2 cups milk

  • 3 egg yolks, lightly beaten

  • 1 cup flaked coconut, finely chopped

  • 2 tablespoons butter

  • ½ teaspoon vanilla extract

  • 1 (9 inch) pastry shell, baked

MERINGUE:

  • 3 egg whites

  • ¼ teaspoon cream of tartar

  • 6 tablespoons sugar

  • ½ cup flaked coconut

Directions

  1. In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.

  2. For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.

  3. Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.