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–+ servings

Coconut Pie

This old-fashioned Coconut Pie has a creamy coconut filling, chewy shredded coconut, and a soft golden meringue topping. It’s a comforting dessert made with simple pantry ingredients and a baked pie shell.
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Cook Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 425 kcal

Ingredients
  

  • 4 tablespoons granulated sugar
  • 5 tablespoons cake flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 3 large egg yolks slightly beaten
  • 1 1/2 cups shredded coconut divided; use 1 cup in the filling and a small amount of the remaining coconut over the meringue
  • 2 teaspoons vanilla extract
  • 1 baked pie shell
  • 2 large egg whites
  • 4 tablespoons granulated sugar for the meringue

Instructions
 

  • Preheat the oven to 350°F and have the baked pie shell ready nearby.
  • Set up a double boiler over rapidly boiling water, then combine the 4 tablespoons granulated sugar, cake flour, and salt in the top portion and stir together.
  • Add the milk and slightly beaten egg yolks, mix well, then place over the rapidly boiling water and cook for 10 minutes, stirring constantly.
  • Remove the filling from over the boiling water and stir in 1 cup of the shredded coconut and the vanilla extract.
  • Let the filling cool slightly for a few minutes, then pour it into the baked pie shell.
  • In a clean bowl, beat the egg whites until foamy, then add the 4 tablespoons sugar 2 tablespoons at a time, beating after each addition until the egg whites stand in soft, glossy peaks.
  • Spoon the meringue over the coconut filling and spread it all the way to the edges of the crust to seal, then make small peaks with the back of a spoon, knife, or spatula.
  • Sprinkle a small amount of the remaining shredded coconut over the meringue and bake at 350°F for 10 minutes, until the meringue is browned.
  • Let the pie cool completely, then refrigerate it before slicing and serving.

Notes

Keep the pie covered in the refrigerator after it has cooled completely. It is best within a couple of days, though it can be kept to day three; the meringue may weep a little as it sits. Do not reheat this pie, and cover leftovers loosely so the meringue peaks are not smashed.

Nutrition

Calories: 425kcal
Keyword coconut custard pie, coconut dessert, Coconut Pie, meringue pie, old-fashioned coconut pie, shredded coconut
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