Coconut Cream Meringue Pie
A luscious coconut cream meringue pie featuring a creamy coconut filling topped with golden, fluffy meringue—perfect for dessert lovers seeking a rich, tropical treat.
Ingredients
Instructions
- In a medium saucepan, combine sugar, flour, and salt.
- With a wire whisk, blend in the milk.
- Cook over medium heat, stirring constantly, until the mixture begins to boil.
- Cook for 1 minute more, stirring constantly.
- Remove from heat.
- In a small bowl, beat about 1/4 cup of the hot mixture into the egg yolks.
- Pour the egg yolk mixture back into the saucepan, stirring rapidly to prevent lumping.
- Return to low heat; cook for 3 more minutes, stirring constantly (do not boil).
- Remove from heat.
- Stir in butter or margarine and vanilla and almond extracts until melted.
- Fold in shredded coconut and set aside.
- Preheat oven to 350°F (175°C).
- Pour the filling into the baked pie shell.
- Spread the meringue over the hot filling, sealing it well to the crust.
- Bake for 10 to 12 minutes, or until the meringue is golden.
- Cool the pie on a wire rack.
Tips & Substitutions
For a smoother filling, ensure you temper the egg yolks with a small amount of the hot mixture before combining them back into the saucepan. If you prefer a less sweet pie, reduce the sugar by a couple of tablespoons. Using unsweetened shredded coconut can balance the sweetness. Consider adding a pinch of nutmeg for extra flavor.
Serving Suggestions
Serve the Coconut Cream Meringue Pie chilled for the best texture and flavor. It pairs beautifully with fresh fruit, like sliced strawberries or mango, for a refreshing contrast. A dollop of whipped cream can enhance the creaminess. For a delightful twist, consider serving alongside slices of Orange Slice-Applesauce Cake.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with plastic wrap or aluminum foil, for up to 3 days. To keep the meringue from weeping, avoid sealing it tightly. Reheat individual slices in the microwave for about 15-20 seconds, but be cautious as the meringue can become soft.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Cream Meringue Pie contains roughly 562 calories, with 5g protein, 13g carbohydrates, and 39g fat. It is a good source of protein (11% of the Daily Value). Note that it is relatively high in sodium, at 967mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why does my meringue weep?
Meringue weeping occurs when moisture seeps out, often due to undercooking or rapid temperature changes. To prevent this, ensure the meringue is fully cooked and dried in the oven and store the pie properly. Avoid placing it in a humid environment.
Can I make this pie in advance?
Yes, you can prepare the filling and meringue a day ahead. Assemble the pie without baking the meringue, then cover and refrigerate. Bake the meringue just before serving to achieve that perfect golden finish and texture.
What can I substitute for coconut?
If you're not a fan of coconut, you can replace it with an equal amount of finely chopped nuts, such as pecans or almonds, or omit it altogether for a classic cream pie. Adjust the flavoring extracts accordingly to maintain balance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).