Coconut Meringue Pie – a delicious recipe with crust, sugar, cornstarch, milk, eggs, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pteheat oven to 425. Prick pie crust with fork and bake about 12 minutes until golden brown.
2
Whisk cornstarch, 6 Tbsp sugar, milk and egg yolks in medium saucepan. Add butter, stir constantly over medium heat until custard begins to boil at edges. Remove from heat and add vanilla. Pour into medium bowl, press plastic srap onto surface to prevent skin from forming. Chill 4 hours. Sprinkle 3/4 c. coconut in bottom of pie shell. Smooth custard over top. Top with 3/4 c. coconut. Chill pie while making meringue. Preheat oven to 425. Beat egg whites and cream of tarter until soft peaks form. Gradually add 3/4 c. sugar and beat until stiff and glossy. Spoon meringue over pie, carefully touching edges of crust. Sprinkle remaining 1/4 c. coconut over top, and bake until golden in spots, about 12 minutes. transfer to rack and cool. Chill at least 2 hours and up to 6 before servings.
510
kcal
Calories
28
g
Fat
44
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pre-made pie crust, 6 Tbsp. plus 3/4 c. sugar, 1/4 c. cornstarch, 2 c. whole milk, and more.
Yes, Coconut Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
