Yummy! Old-fashioned Coconut Meringue Pie, just like Grandma used to make. Get the recipe for the perfect pie filling and a secret to keep the meringue from shrinking!
Southern Coconut Meringue Pie
Homemade Coconut Meringue Pie is a staple in the South. The pie filling is a rich, creamy custard loaded with sweetened coconut poured into a flaky, prebaked pie crust, then piled with a luscious cloud of meringue and sprinkled generously with sweetened coconut.
I found out this morning that today is National Pie Day. Not knowing this yesterday, I made a Coconut Meringue Pie and an Old Fashioned Butterscotch Pie to take to our Life Group Meeting this evening. How cool is that!
I must say that memories come flooding back each time I make my Mother's recipe for Coconut Meringue Pie. Growing up, my Mother was the Pie Making Queen. She could turn out pies like nobody's business, especially around any holiday.
Coconut Meringue was the favorite, with Chocolate Meringue right behind, and it was not unusual for her to make two pies of any kind each time she made them.
Mother's coconut filling is rich and creamy, with just the right amount of coconut to give it that distinct coconut flavor.
Her homemade meringue is fluffy and rich, and the coconut she sprinkled on top looks pretty and just adds some more of that yummy coconut flavor. Yippee!
You just never know what the day will be when you wake up in the morning, do you?
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR COCONUT MERINGUE PIE
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Coconut Meringue Pie and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST COCONUT MERINGUE PIE
9 inch pie crust
Sugar
Flour
Milk
Egg yolks
Vanilla
Butter
Sweetened coconut
Sugar
Flour
Milk
Egg yolks
Vanilla
Butter
Sweetened coconut
MERINGUE
Egg whites
Cream of tartar
Sugar
Sweetened coconut
Cream of tartar
Sugar
Sweetened coconut
HOW TO MAKE COCONUT MERINGUE PIE
CUSTARD FILLING
Preheat oven to 350 degrees F.
Add sugar and flour to a large, heavy saucepan; mix well. Then add milk and egg yolks.
Mix well until sugar is dissolved and egg yolks are blended in completely. (I use a wire whisk.)
Turn heat to medium and cook for 10-12 minutes while stirring the entire time.
Mix well until sugar is dissolved and egg yolks are blended in completely. (I use a wire whisk.)
Turn heat to medium and cook for 10-12 minutes while stirring the entire time.
The filling should be thick and creamy.
Remove from heat and add vanilla, butter, and coconut. Set aside and make the meringue.
MERINGUE
In the bowl of an electric mixer, using the wire whisk attachment, beat egg whites and cream of tartar on medium speed until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Pour slightly cooled filling into cooked pie crust and spread meringue evenly over coconut filling, sealing edges to crust. (This is really important for the meringue not to shrink when baking).
Sprinkle with flaked coconut. Bake for 10-15 minutes or until the meringue is golden. Cool for 1 hour. Refrigerate for at least 3 hours before serving.
WHERE YOU WILL SEE THIS RECIPE
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Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
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