Coconut Meringue Pie
I have been eating coconut meringue pie since I was old enough to eat coconut pie. My grandmother could make the best pies, desserts, and food in general. However, her coconut pie has always been one of my favorites. Once she got to where she could no longer cook, my mother started making the pies. Then, when I got old enough to want to cook…well I started making the pies also.
The one thing about my grandmother is that she would never give you a recipe. The only way we ever knew how she did anything was to watch and write. My sister watched her make a chocolate pie one day and wrote the recipe down…which is the only reason we had one to go by. Once you know how to make the chocolate pie, you know how to make the coconut meringue pie. You just omit the chocolate and add coconut.
Even after my sister watched and wrote down the recipe, I still felt like my pies were never as thick as my grandmothers. So, I scrolled the internet to find different ways of how other recipes “thickened” their pies. My grandmothers recipe added flour up front with the sugar. The recipe I have been using now for a couple of years uses cornstarch. I must admit that the cornstarch does better for me.
Coconut Meringue Pie Ingredients:
- 9″ deep pie crust
- 1 cup of sugar
- 3 cups of milk
- 1/8 tsp of salt
- 7 tablespoons cornstarch
- 3 tablespoons butter
- 1 tablespoon vanilla
- 1 cup sweetened flaked coconut
First, you will get your pie crust ready. Take your unbaked pie crust out of the package and sit on the counter for about 10 minutes to let it unthaw. Then, take a fork and prick some holes around the side and on the bottom. Next, you will cook according to the directions. Do not over cook it because you do not want the rim of the crust to burn (you will put the pie back in the oven at the end).
While the crust is cooking, combine 2 cups of milk, sugar, and salt. You will stir until well combined and bring to a boil over low-medium heat. While this is cooking, stir together one cup of milk and 7 tablespoons of cornstarch until the cornstarch is completely dissolved. Then, pour into the milk, sugar, and salt mixture. Continue to cook and stir (it will stick) until it thickens. Then, you will add your butter. Once the butter is melted, add in your coconut and then your vanilla. Stir well and let cook a little longer. If it is not yet as thick as I like, I turn it to low and just let it sit for a few minutes (continue stirring). It will thicken as it sits. Lastly, you will pour into the baked pie shell.
- 7 egg whites
- 2 tablespoons cornstarch
- 1/2 teaspoon cream of tarter
- 12 tablespoons of granulated sugar
- 1 teaspoon of vanilla
I like big and over the top meringue. So, this is why I use so many eggs. When I cook a pie or dessert, I want it to look good and taste good. For the meringue, I use my Kitchen Aid Mixer. You will add the egg whites, corn starch, and cream of tarter. You will mix this at a high speed until it thickens and soft peaks form. Next, you will add a little sugar at a time. I usually just get a spoon from my drawer (like what you eat soup with) and add the sugar until it is gone. Once all of the sugar is added, I add in my vanilla and mix a moment more until incorporated.
You will then put the meringue over the pie. It is best to make the meringue before the pie so that when the pie filling goes in, you are ready to add the meringue. When you add the meringue, you want to make sure you seal the edges. Add the meringue on the pie until it is gone. Then, you can take the bottom of a spoon and just tap the top of the meringue to make the nice peaks on the top of the pie.
Now that you have your filling and meringue on top, your coconut meringue pie is ready to go back in the oven – at 350 degrees. You will cook it for about 10 minutes or until the meringue starts to brown. It is best to let the pie completely cool before you cut it.
If you are like me, you are going to have some pie juices as I call them. No matter what I do, I have them. Putting the meringue on a hot pie and sealing the edges help, but I have yet to ever make a pie that had no juices (from the melted meringue I believe). I’ve read everything there is to read and tried them all but I still have it. However, I have found if you let it cool before you cut it, they seem better for reason. I will happily take some tips if anyone has them for getting completely rid of the “pie juices.”
Anyway, I hope you all love this pie as much as me and my family. My husband’s birthday was last week and this is what he requested…he wanted pot roast and a coconut pie. So, he got pot roast and coconut meringue pie.