Coconut Meringue Pie – a delicious recipe with shell, egg yolks, cream of coconut such as Coco Lopez, well-shaken buttermilk, coconut, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prebake pie shell according to package instructions and cool completely.
2
Preheat oven to 350F.
3
In a bowl whisk together yolks, cream of coconut, and buttermilk and stir in coconut.
4
Pour filling into shell and bake in middle of oven 35 minutes, or until filling is set.
5
Remove pie from oven and keep oven on.
6
In a large bowl with an electric mixer beat whites with cream of tartar until they hold soft peaks.
7
Gradually beat in sugar and beat until meringue holds stiff, glossy peaks.
8
Spoon meringue onto pie, covering it completely and sealing meringue to pastry.
9
Draw meringue up into peaks and bake in middle of oven until golden, about 15 minutes.
10
Cool pie completely on a rack.
11
Serve pie at room temperature.
553
kcal
Calories
41
g
Fat
27
g
Carbs
23
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 8 ingredients. The key ingredients include: an unbaked 9-inch pie shell, 3 jumbo egg yolks, a 15-ounce can cream of coconut such as Coco Lopez, 1/2 cup well-shaken buttermilk, 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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