Coconut Meringue Pie
Indulge in the light and fluffy goodness of Coconut Meringue Pie. This easy dessert features a luscious coconut filling topped with airy meringue, making it a perfect treat for any occasion. With its delightful textures and sweet flavors, you won't be able to resist making it tonight!
Equipment
- Frying Pan
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 3 oz sweetened flaked coconut
- 1.5 cups sugar
- 0.25 cups cornstarch
- dash salt
- 2.5 cups milk
- 4 egg yolks lightly beaten (save whites)
- 0.25 cups butter
- 2 Tbsp light corn syrup
- 2 tsp vanilla extract
- 4 egg whites
- 0.5 tsp cream of tartar
- 0.25 tsp salt
- 0.5 cups sugar
Instructions
- Preheat oven to 325ºF.
- In a large saucepan, combine 1-1/2 cups sugar, coconut, cornstarch, milk, egg yolks, butter, and corn syrup.
- Cook over medium heat, stirring constantly, until butter melts and custard thickens. Remove from heat and stir in vanilla extract. Pour into prepared pie shell.
- Beat egg whites, cream of tartar, and 1/4 tsp salt at high speed of an electric mixer until soft peaks form.
- Gradually add 1/2 cup sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread meringue over filling, sealing to edge of pastry crust.
- Bake for 25-28 minutes, until golden brown. Cool completely. Store in refrigerator.
Notes
- Storage: Store leftover pie in an airtight container in the refrigerator for up to three days.
- Freezing: Meringue pies do not freeze well, so it is best enjoyed fresh.
- Pairing: Serve with a scoop of vanilla ice cream for added creaminess.
- Make Ahead: You can prepare the filling ahead of time and assemble the pie before serving.
- Presentation: Garnish with toasted coconut or fresh fruit for a beautiful finish.