Slice and serve this Coconut Meringue Pie for a tasty dessert soon. It has a sweet coconut pie filling topped with cloud-like meringue that is fluffy as can be. It’s the perfect pie to devour by the forkful. This homemade pie screams spring with the tropical flavor of the coconut.
While this coconut meringue pie can be made all year round, I always think of this pie in the spring when Easter is approaching. It is a fun pie that is perfect to slice and serve with your Easter feast.
If you love pie, you have to head over and try my strawberry pie, blueberry pie, or even this velvety chocolate cream pie. All three are heavenly pies that impress.
Reasons You Will Love This Coconut Meringue Pie Recipe
- Sweet and Creamy: This pie is lovely and creamy and has a nice chewy texture from the coconut. It is the perfect pie to enjoy soon.
- Timeless Dessert: The flavors of this pie have been around for many years. It is a timeless dessert that everyone enjoys.
- Elegant Presentation: The meringue and coconut pie are terrific for impressing loved ones or guests.
Ingredients Needed
- Granulated Sugar: You will use sugar to make your Italian meringue and the filling for the pie.
- Eggs: You will use egg whites for the meringue and egg yolks for the pie filling.
- Cream of Tartar: The cream of tartar is the secret ingredient that makes the meringue ultra fluffy.
- Milk: Whole milk will be the best as it will be a more decadent and flavorful pie filling.
- Cornstarch: The cornstarch will be the thickening agent for the coconut pie filling.
- Salt: The salt will balance out all the sweetness in the pie filling.
- Coconut Extract: This is optional, but it will help enhance the coconut flavor in the pie.
- Coconut Flakes: The coconut flakes will add a nice chew to the pie.
- Pie Crust: You can make a homemade pie crust or buy a store-bought pie crust—either work.
Variations to Recipe
Here are a handful of ways you can change the flavor of the pie. You can make it as the recipe below directs or add some changes to alter the taste.
You can use a graham cracker or cookie crust instead of a classic flour-baked crust.
Drain crushed pineapple from a can and add 3/4 cup to the pie filling for a more tropical flavor.
For a nutty flavor, top the pie with slivered almonds or macadamia nuts, either in the filling or on top.
Add the juice and zest of one lemon to the pie filling for a nice lemon flavor.
For a nice presentation value, garnish the pie with mango slices, passion fruit, or even other tropical fruit.
Add a rum extract to the meringue to create a rum-flavored meringue to top the pie.
Storing and Freezing
Any leftover pie can be stored in the fridge for up to 3 days. The meringue can break down slightly the longer it sits in the refrigerator.
Feel free to freeze the pie for up to 3 months. Freeze by the slice, whole, or portion of the pie. Let the pie thaw in the fridge, and then enjoy it cold!
Serving Suggestions
This coconut meringue pie recipe is versatile. It can be made and served after any meal, from meatloaf and potato salad to pot roast and fresh dinner rolls. The possibilities are endless.
Tips for Success
- When you are working with the meringue, make sure you do not get any yolks in with the whites. If you have yolks in the meringue mixture, it will cause the egg whites to not fluff up as much.
- A stand mixer or hand mixer will allow you to mix everything nice and fluffy without requiring a lot of effort.
- Allow the pie to cool significantly in the fridge before serving it. This will ensure the pie filling is set up fully.
Coconut Meringue Pie: A Sweet, Fluffy Slice of Heaven If you’re a fan of desserts that combine creamy, crunchy, and fluffy textures, look no further than a coconut meringue pie. This classic dessert features a rich, coconut-infused custard filling, topped with a light-as-air meringue, creating a delightful balance of flavors and textures. Whether you’re preparing it for a special occasion or simply craving a decadent treat, coconut meringue pie is sure to impress your taste buds and leave everyone asking for seconds.
What makes coconut meringue pie so irresistible is its harmony of textures and flavors. The creamy, coconut-rich filling pairs beautifully with the crisp, golden meringue topping. Each bite is a journey through layers of smooth custard, light meringue, and toasted coconut that’s both sweet and slightly nutty.
FAQs
What does cream of tartar do in a meringue?
The cream of tartar helps stabilize the meringue, holding its shape and creating that ultra-fluffy texture.
Can I use sweetened or unsweetened coconut?
You are welcome to use either for this recipe. If you want a less sweet filling, use unsweetened coconut flakes. You can also use sweetened to richen up the pie filling even more.
How do I prevent a soggy crust?
Pre-baking the pie crust is the key to ensuring the pie filling does not cause the crust to become soggy as it sits. Allow the pie crust to cool before you thoroughly add the filling.
Why is my meringue weeping (getting watery)?
Depending on the humidity in the air and undercooking the meringue are two big causes of weeping. So be aware of those when working with it.
Coconut meringue pie is a dessert that never goes out of style. With its rich coconut flavor, light meringue topping, and buttery crust, it’s the perfect sweet treat to enjoy with friends and family or to bring to a potluck or special occasion. Whether you’re new to pie-making or an experienced baker, this recipe is sure to become a favorite in your dessert repertoire. So, grab your ingredients and make a slice of paradise today!
Craving More Coconut Desserts
Coconut Meringue Pie
Ingredients
Italian Meringue
- 1 cup granulated sugar
- 1/2 cup water
- 4 large egg whites room temperature
- 1/2 teaspoon cream of tartar
Pie Filling
- 2 cups milk
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks room temperature
- 1/4 teaspoon salt
- 1 teaspoon coconut extract optional
- 1 cup sweetened coconut flakes
- 9- inch deep dish pie crust baked
Instructions
- Preheat the oven to 425°F.
- Italian Meringue: Whisk the sugar and water in a small saucepan over medium heat until the sugar starts to dissolve. Stop whisking as soon as the mixture starts to simmer on the edges to prevent sugar crystals from forming. Use a candy thermometer in the mixture, and heat until the temperature reaches 240°F and the mixture has become thick and syrupy. This will take about 10-15 minutes.
- While the mixture is heating up, use an electric mixer to beat the egg whites and cream of tartar in a large bowl until the egg whites are foamy. Alternatively, you can use a stand mixer with a whisk attachment. Once the syrup has reached 240°F, remove it from heat immediately, and gradually pour it into the egg whites while beating the mixture at medium speed. When all of the syrup has been poured in, bump up the mixing speed to high, and continue beating until stiff peaks have formed. Set the meringue aside.
- Pie: Combine the milk, sugar, and cornstarch in a small or medium saucepan over medium heat, stirring constantly to prevent the sugar from scorching on the bottom. When the mixture thickens and starts to boil, remove it from heat.
- Beat the egg yolks in a small bowl, and gradually pour in about 1/2 cup of the hot sugar mixture while whisking quickly to prevent the yolks from curdling. Place the saucepan back over medium heat, and whisk while the yolk mixture is slowly poured in. Once the custard is thick and bubbling, remove it from heat, add the salt, coconut extract, and coconut flakes, and stir.
- Pour the hot custard filling into the baked pie crust and spread it out evenly. While the filling is still hot, spread the meringue on top, and use a small spoon to make small peaks and swirls in the meringue.
- Bake the pie for about 7 minutes, or until the peaks and swirls start to brown. Cool the pie completely at room temperature (about 1 hour), then chill it in the refrigerator for 8 hours, or overnight. Top with toasted coconut, if desired, and serve chilled.
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!