Coconut Meringue Pie (Print Version)
Flaky crust holds smooth coconut custard crowned with lightly toasted meringue and shredded coconut.
# Ingredients:
Filling
01 -
1 1/2 cups granulated sugar
02 -
2/3 cup all-purpose flour
03 -
12 ounces evaporated milk
04 -
6 egg yolks
05 -
1 1/2 cups whole milk
06 -
1/2 cup unsalted butter
07 -
1 cup sweetened shredded coconut, divided
08 -
2 frozen 9-inch pre-baked pie shells
Meringue
09 -
6 egg whites
10 -
2/3 cup granulated sugar
11 -
1/2 cup marshmallow cream
# Instructions:
01 -
Preheat oven to 350°F. In a small saucepan, combine sugar and flour. Whisk in evaporated milk and egg yolks until smooth, then place over medium heat. Stir in milk constantly. When sugar dissolves, add butter and continue stirring. Cook until mixture thickens and gently boils, about 5 to 7 minutes. Remove from heat and fold in 1/2 cup coconut gently.
02 -
Divide the coconut custard evenly between the two pre-baked pie shells.
03 -
In a clean, dry mixing bowl, beat egg whites on medium speed until frothy, about 1 to 2 minutes. Gradually add granulated sugar, a tablespoon at a time, beating continuously until sugar is fully incorporated, about 2 to 3 minutes. Continue beating until stiff, glossy peaks form. Fold in marshmallow cream by whipping on medium speed for 15 seconds.
04 -
Quickly spread the meringue over the hot filling, sealing it completely to the edge of the crust to prevent shrinking. Use a spoon to create swirls and peaks. Sprinkle remaining 1/2 cup shredded coconut evenly on top. Bake for 15 to 17 minutes or until meringue is golden brown.
# Notes:
01 -
To prevent meringue shrinkage, ensure it seals fully around the crust edge before baking.
02 -
For an alternative topping, allow the pie to cool and use freshly whipped cream instead of meringue.
03 -
Blind baking a homemade pie crust before filling enhances flakiness and prevents sogginess.