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Coconut Cream Meringue Pie
April 11, 2010

This is my favorite pie recipe ever! My friends and family loved it so much that they expect a few of these for every function or gathering. The filling is phenomenal so I didn't change anything there. I did find a way to make the meringue better though. It's easier to make the meringue before starting the pie filling because you have to be constantly stirring the filling and if the meringue is already done when the pie filling is, the filling will be very hot and will better seal the meringue.I use 4 egg whites instead of 3 to make it bigger and fluffier and use an additional 2 tbs. sugar. I separate the eggs while cold and let them get room temperature first because this also makes the meringue fluffier and it holds up better. Instead of cream of tartar, I stir 1 tbs. corn starch into 1/3 cup water and heat it stirring, until it is thick and clear. I allow it to cool and add to meringue 1 tbs at a time while mixing. This is the best way to make meringue I have found. The meringue is bigger, fluffier, and holds up much better with minimal weeping.

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