Coconut Meringue Pie

There’s something utterly delightful about a Coconut Meringue Pie that evokes memories of sun-soaked beaches and tropical getaways. With its creamy coconut filling, fluffy meringue topping, and a crisp pie crust, this dessert is a celebration of flavors and textures that will leave your taste buds dancing. Whether you’re hosting a gathering or simply indulging in a sweet treat at home, this pie is sure to impress.

Why I Love This Recipe

Coconut Meringue Pie holds a special place in my heart. It’s a dessert that’s both comforting and exotic, combining the rich, nutty flavor of coconut with the lightness of meringue. The contrast of the silky filling and airy topping creates a delightful experience in every bite. Plus, this pie is not just visually stunning but also versatile enough to be enjoyed year-round. From summer picnics to holiday gatherings, it truly shines on any dessert table.

Ingredient Breakdown

To make this Coconut Meringue Pie, you will need the following ingredients:

• 3 oz sweetened flaked coconut: Provides the signature coconut flavor and texture.
• 1-1/2 cups sugar: Sweetens the filling and the meringue topping.
• 1/4 cup cornstarch: Acts as a thickening agent for the filling.
• Dash of salt: Balances the sweetness and enhances flavors.
• 2-1/2 cups milk: The base of the creamy filling; use whole milk for richness.
• 4 egg yolks: Adds richness and color to the filling.
• 1/4 cup butter: Provides a creamy texture and flavor.
• 2 Tbsp light corn syrup: Helps to stabilize the filling and adds shine.
• 2 tsp vanilla extract: Infuses the filling with warm, sweet notes.
• 1 baked 9-inch pie shell: Holds all the delicious fillings together.
• 4 egg whites: Essential for the fluffy meringue topping.
• 1/2 tsp cream of tartar: Stabilizes the egg whites during whipping.
• 1/4 tsp salt: Enhances the sweetness of the meringue.
• 1/2 cup sugar: Sweetens the meringue to perfection.

Recommended Tools

To make your Coconut Meringue Pie, gather the following tools:

• Mixing bowls: For combining ingredients.
• Whisk: Essential for mixing egg yolks and whipping egg whites.
• Saucepan: Used for cooking the coconut filling.
• Spatula: For folding ingredients and spreading meringue.
• Pie dish: To hold the baked pie crust.
• Electric mixer: Makes whipping meringue a breeze.

Cook Coconut Meringue Pie Like This

Step 1: Prepare the Filling

In a medium saucepan, whisk together 1-1/2 cups sugar, cornstarch, and a dash of salt. Gradually add in the milk while whisking to combine. Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and begins to bubble, about 10 minutes.

Step 2: Add Egg Yolks

Once thickened, temper the egg yolks by slowly adding a small amount of the hot mixture to the yolks while whisking continuously. This step prevents the yolks from scrambling. Then, stir the tempered yolks back into the saucepan.

Step 3: Finalize the Filling

Continue to cook the mixture for an additional 2 minutes, then remove from heat. Stir in the butter, corn syrup, vanilla extract, and the sweetened flaked coconut. Mix until smooth and fully combined.

Step 4: Fill the Baked Pie Shell

Pour the coconut filling into the prepared baked 9-inch pie shell, spreading it evenly. Set aside to cool slightly while you prepare the meringue.

Step 5: Make the Meringue

In a clean mixing bowl, beat the 4 egg whites with cream of tartar and salt until soft peaks form. Gradually add the 1/2 cup sugar, continuing to beat until stiff peaks form and the mixture is glossy.

Step 6: Spread the Meringue

Spoon the meringue over the coconut filling, making sure to spread it all the way to the edges to prevent shrinking. Use a spatula to create peaks and swirls for a beautiful presentation.

Step 7: Bake to Perfection

Bake the pie in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until the meringue is golden brown. Keep a close eye on it, as meringue can go from perfectly golden to burnt very quickly.

Step 8: Cool and Serve

Once baked, remove the pie from the oven and allow it to cool at room temperature for at least two hours before slicing. This cooling time helps the filling set completely.

Better-for-You Options

If you’re looking to make some adjustments to this Coconut Meringue Pie recipe, consider these alternatives:

• Use coconut milk instead of regular milk for a dairy-free option.
• Replace sugar with coconut sugar for a lower glycemic index.
• Opt for vegan butter instead of regular butter for a plant-based version.
• Experiment with a gluten-free pie crust if you’re avoiding gluten.

Common Errors (and Fixes)

Creating the perfect Coconut Meringue Pie can sometimes lead to a few hiccups. Here are some common errors and how to fix them:

• Meringue weeping: Ensure that the meringue is spread all the way to the crust’s edges and that the pie is served soon after it’s cooled to prevent weeping.
• Filling too runny: Make sure to cook the filling until it is thickened before adding it to the pie crust.
• Meringue deflating: Be cautious not to overbeat the egg whites and make sure they are at room temperature for better volume.
• Burnt meringue: Keep a close eye on the pie while baking; if the meringue starts to brown too quickly, cover it with aluminum foil.

Cooling, Storing & Rewarming

After making your Coconut Meringue Pie, it’s essential to know how to store it properly:

The pie should cool at room temperature for at least two hours before slicing. Once cooled, it can be covered and stored in the refrigerator for up to 3 days. For best results, consume it within the first two days to enjoy the fresh flavors and texture. Rewarming is not recommended for the meringue topping, as it can lose its airy texture.

Quick Questions

Can I make the filling ahead of time?

Yes, the coconut filling can be made a day in advance. Just be sure to cover it with plastic wrap directly on the surface to prevent a skin from forming.

What if my meringue isn’t holding peaks?

If your meringue isn’t holding peaks, it might be due to grease on the mixing bowl or beaters. Ensure everything is clean and dry before whipping the egg whites.

Is there a way to add more coconut flavor?

Absolutely! You can add an extra 1/2 cup of sweetened flaked coconut to the filling or use coconut extract in addition to the vanilla extract.

Can I freeze Coconut Meringue Pie?

Freezing meringue can cause it to lose its texture. However, you can freeze the coconut filling and the pie crust separately and assemble them fresh when ready to serve.

Weekend Projects

If you love making Coconut Meringue Pie, you might also enjoy these other delightful desserts:

• Key Lime Pie – A tangy, refreshing classic.
• Vanilla Bean Cheesecake – Creamy and decadent, perfect for special occasions.
• Gluten-Free Chocolate Cake – Rich and moist for all chocolate lovers.
• Blueberry Crisp – A warm, fruity dessert that’s perfect with ice cream.

Final Thoughts

Baking a Coconut Meringue Pie is not just about following a recipe; it’s about creating something beautiful and delicious that brings joy to those who share it. With its creamy coconut filling and light, airy meringue, this pie is sure to become a favorite in your dessert repertoire. So gather your ingredients, put on your apron, and let the sweet aromas fill your kitchen as you whip up this tropical delight. Enjoy every bite and the smiles it brings!