Coconut Meringue Pie – a delicious recipe with sugar, cornstarch, salt, eggs, milk, flaked coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar, cornstarch, and salt in top of a double boiler. Beat egg yolks until thick and lemon colored; add to sugar mixture, mixing well. Add milk; cook over boiling water, stirring constantly, 20 minutes or until mixture is very thick and smooth.
2
Remove from heat; gently stir in 1 cup coconut and vanilla. Pour filling into pastry shell.
3
Beat egg whites (at room temperature) until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Sprinkle with remaining coconut. Bake at 375u00b0 for 15 minutes or until meringue is golden brown. Cool to room temperature; chill.
607
kcal
Calories
17
g
Fat
94
g
Carbs
21
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.
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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: 3/4 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt, 5 eggs, separated, 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.
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