Coconut Meringue Pie
A creamy coconut pie with a meringue topping.
Servings 8
Cost 5
Ingredients
Meringue
- 3 large egg whites (increase to 4)
- Pinch of cream of tartar
- ¼ cup sugar (increase to ⅓ cup)
Filling:
- 2 large egg yolks (increase to 3)
- ½ cup sugar (increase to ¾ cup)
- 3 cups half & half
- ⅓ cup cornstarch (reduce to ¼ cup)
- Pinch of salt
- 1 ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter
- 1 ½ cups sweetened flaked coconut
Instructions
- Preheat oven to 350 degrees F. Have ready a fully baked 9 inch deep dish pie crust.
- For this recipe you are going to make the meringue first and let it sit while you make the filling. Before you start the meringue, have all of your filling ingredients ready to go so that the meringue won't sit too long.
- Make the meringue first. Beat the egg whites and cream of tartar until they are foamy, then gradually add the sugar and beat until stiff peaks form. Set aside while you make the filling.
- To make the filling, combine the sugar and cornstarch in a large saucepan. Whisk in the egg yolks until fully blended, then gradually whisk in the half & half until everything is evenly blended.
- Put the saucepan over medium heat and bring to a boil, stirring or whisking constantly until mixture thickens. Continue to boil and stir for about 1 ½ to 2 minutes. Remove from heat and stir in the butter and vanilla, then add 1 cup of the coconut (save remaining ½ cup for topping).
- Pour the hot filling into pie crust, then spread the meringue on top of the hot filling, sealing the edges. Sprinkle remaining ½ cup coconut on top and bake at 350 for 15 to 20 minutes or until meringue is browned. Let cool at room temperature for about an hour, then transfer to the refrigerator for several hours so that pie can chill and firm.
Notes
This recipe was loosely adapted from a recipe from the Southwest Texas Dairy Farmers.
