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Yummy! Coconut Meringue Pie, "Granny's Recipe"

By Cooking with K

I found out this morning that today is National Pie Day. Not knowing this yesterday, I made a Coconut Meringue Pie and a Old Fashioned Butterscotch Pie to take to our Life Group Meeting this evening. How cool is that! I must say that memories come flooding in each time I make my Mother's recipe for Coconut Meringue Pie. Growing up, my Mother was the Pie Making Queen. She could turn out pies like nobodies business, especially around any holiday. Coconut Meringue was the favorite with Chocolate Meringue right behind, and it was not unusual for her to make two pies of any kind each time she made them. Mother's coconut filling is rich and creamy with just the right amount of coconut to give it that distinct coconut flavor. Her homemade meringue is fluffy and rich, and the coconut she sprinkled on top looks pretty, and just adds some more of that yummy coconut flavor. yippee! You never know what the day is going to be when you wake up in the morning, do you?

Coconut Meringue Pie

1 baked pie crust (9-inches)
1 cup sugar
5 tablespoons flour
2 1/2 cups milk (canned, whole, or half and half and you can mix them)
4 egg yokes, room temperature
1 teaspoon vanilla
2 tablespoons butter
1- 1 1/2 cups sweetened coconut


4 egg whites, room temperature
1/2 teaspoon cream of tartar
1/4 cup sugar
1/2 cup sweetened coconut

Preheat oven to 350 degrees F. In a large heavy saucepan, add sugar, flour, milk, and egg yokes. Mix well until sugar is dissolved and egg yokes blended in completely. (I use a wire whisk.) Turn heat to medium and cook for 10-12 minutes while stirring the entire time. Filling should be thick and creamy. Remove from heat and add vanilla, butter, and coconut; Set aside and make the meringue. In the bowl of an electric mixer, using the wire whisk attachment, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot coconut filling, sealing edges to crust. (This is real important for the meringue not to shrink when baking). Sprinkle with flaked coconut. Bake for 10-15 minutes or until the meringue is golden. Cool for 1 hour. Refrigerate for at least 3 hours before serving.

Come and join me for Family Friendly Fridays, Sweets For A Saturday, Sunday Suppers, Tempt My Tummy Tuesday, What's Cooking Wednesday, and Seasonal Sundays!

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