Coconut Meringue Pie
A slice of Coconut Meringue Pie is a slice of heaven! A buttery, flaky pie crust filled with a luscious coconut custard, topped with a cloud-like meringue that's lightly toasted to perfection. It's a risk-free simple dessert recipe that's been in my family for generations.
Servings: 16 Servings
Calories: 388kcal
Ingredients
Filling
- 1 1/2 cups granulated sugar
- 2/3 cup all-purpose flour
- 12 ounces evaporated milk
- 6 egg yolks
- 1 1/2 cups milk
- 1/2 cup butter
- 1 cup sweetened shredded coconut divided
- 2 frozen 9-inch pie shells baked per package directions
Meringue
- 6 egg whites
- 2/3 cup granulated sugar
- 1/2 cup marshmallow cream
Instructions
Coconut Cream Filling
- Preheat oven to 350°F.
- In a small saucepan, combine sugar and flour. Whisk in evaporated milk and egg yolks until smooth. Turn the pan to medium heat.
- Stirring constantly, add milk. Once the sugar dissolves, add butter and continue stirring.
- Cook until mixture thickens and comes to a gentle boil. The mixture will appear to bubble or burp. This should take about 5-7 minutes.
- Turn off the heat and carefully fold 1/2 cup coconut into the hot filling.
- Divide the filling equally into the pre-baked pie shells.
- Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes (see below). Use a spoon to swirl and twist the meringue as you spread it.
- Evenly sprinkle the remaining coconut on top of both pies.
- Bake 15-17 minutes, or until the meringue is golden brown on top.
Meringue
- In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until they become frothy. This usually takes about 1-2 minutes.
- With the mixer still running, gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. This process should take about 2-3 minutes until all the sugar is incorporated.
- Continue beating the egg whites until stiff, glossy peaks form.
- Whip marshmallow cream into the mixture for 15 seconds at medium speed.
Video
Notes
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- Crust Options: You can choose to make a homemade pie crust that you blind bake first. You can also use a store-bought refrigerated roll-out style pie crust. You'll need to press and bake the crusts in pie pans first.
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- Topping Variation: If you're not a fan of homemade meringue, you can also top the coconut custard filling with fresh whipped cream. Allow the pie to cool completely before adding the whipped cream. You can also dollop whipped cream on individual servings.
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- How to Make Fresh Whipped Cream: In a large mixing bowl, combine 3 cups heavy whipping cream, 1 cup powdered sugar and 1 1/2 teaspoons vanilla extract. Beat on high speed with a hand mixer until stiff peaks form.
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- Topping Variation: If you're not a fan of homemade meringue, you can also top the coconut custard filling with fresh whipped cream. Allow the pie to cool completely before adding the whipped cream. You can also dollop whipped cream on individual servings.
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- Coconut Options: On top of the meringue, you can use the sweetened coconut as the recipe specifies or coconut flakes.
Nutrition
Serving: 1slice | Calories: 388kcal | Carbohydrates: 54g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 202mg | Potassium: 176mg | Fiber: 1g | Sugar: 38g | Vitamin A: 372IU | Vitamin C: 0.4mg | Calcium: 103mg | Iron: 1mg
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