Coconut Meringue Pie

Coconut Meringue Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1

    9 inch pie shell, baked

  • ¾

    cup sugar

  • cup plus 1 TBSP flour

  • ¼

    tsp salt

  • 2

    cups milk

  • 3

    eggs, separated

  • 1

    TBSP butter

  • 1

    tsp vanilla

  • cups flaked coconut, divided

  • Meringue:

  • 3

    egg whites

  • 6

    TBSP sugar

  • ¼

    tsp cream of tartar


Combine sugar, flour and slat in a sauce pan. Separate eggs- set aside for meringue. Beat egg yolks. Blend wiht milk. Gradually stir into dry ingredients- blend until smooth. Cook stirring constantly over medium heat until mixture thickens. Remove from heat. Stir in butter, vanilla, and 1 cup of coconut. Pour into cooled, baked pie shell. Make meringue and spread on top of pie. Sprinkle with 1/2 cup of coconut. Bake at 350 for 10 to 15 minutes. Meringue Beat egg whites, gradually adding sugar and cream of tartar. Continue beating until egg whites form stiff peaks. Top pie with meringue. Note for best results, make sure your custard has coolec to room temperature and that you spread meringue to the edges of the crust (this will hep keep your pie from weeping). Brown in a 350 oven for 10 to 15 minutes or until lightly browned.


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