Icebox Coconut Pie
A rich, creamy coconut pie with a flaky crust and fluffy meringue topping, perfect for coconut lovers and special occasions. Delicious served chilled.
Ingredients
Instructions
- Beat the egg yolks in a bowl.
- Add sugar, salt, flour, and margarine to the egg yolks and beat until well combined.
- Pour the mixture slowly into the scalded milk while stirring.
- Cook the mixture over medium heat until thickened.
- Remove from heat and stir in vanilla and coconut.
- Pour the filling into a baked pie shell.
- Top with meringue and spread evenly.
- Bake in a preheated oven until the meringue is golden brown.
- Cool the pie and then refrigerate before serving.
Tips & Substitutions
For an extra creamy filling, consider using whole milk instead of 2% or skim. If you don't have margarine, unsalted butter can be used as a substitute. When making the meringue, ensure that your mixing bowl is completely clean and free of grease for the best results. This pie pairs beautifully with Rosie'S Caesar Salad as a light side dish.
Serving Suggestions
Serve the icebox coconut pie chilled, garnished with extra toasted coconut on top for added texture. It pairs well with a dollop of whipped cream and fresh fruit, such as berries or sliced bananas. For a complete meal, consider serving it alongside a light salad or after a hearty main dish like Yankee Barbecue Beef.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It can last up to 3-4 days. To maintain the meringue's texture, it's best to serve the pie cold straight from the fridge rather than reheating it, as meringue can become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Icebox Coconut Pie contains roughly 561 calories, with 16g protein, 20g carbohydrates, and 44g fat. It is an excellent source of protein (31% of the Daily Value), iron (30% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 6g of dietary fiber toward your daily target.
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
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter pie. Just be mindful to reduce the amount of sugar in the recipe slightly to balance the flavors.
What can I do if my meringue weeps?
Meringue weeping can occur if there is too much moisture. To prevent this, make sure your mixing bowl is completely dry before whipping the egg whites, and avoid overcooking the filling before adding the meringue.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. After baking and cooling, refrigerate it until you're ready to serve. Just ensure the meringue is added just before serving to maintain its texture.
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).