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Indulge in the nostalgia of this old-fashioned Coconut Pie recipe with a fluffy meringue topping. A taste of Mom’s kitchen awaits
Mom’s Homemade Coconut Pie – a nostalgic and buttery old-fashioned Coconut Pie Recipe! Rich and creamy with a delicious coconut crust, this pie is perfect for a special night in.
Whether you’re a die-hard coconut fan or you’ve never had a coconut meringue pie recipe, give this Mom’s Coconut Pie a try! It’s a delicious and nostalgic dessert that will transport you back to a simpler time. It’s the perfect recipe for a special night in with your loved ones.
1. Preheat oven to 400 degrees
2. Poke the bottom of the pie crust with a fork so that it does not bubble up and then bake it in the oven for 8-10 min. (depending on your oven) to lightly brown the crust. Remove it from the oven and let it cool.
3. In two bowls, separate 3 eggs placing the yolks in one bowl and the egg whites in another. Place the bowl with the egg whites aside. Then in the bowl with the egg yolks add, 1 cup of sugar, and flour then mix.
4. Stir in the milk a little at a time until it is mixed then add butter. Microwave the bowl for 5-6 minutes to melt the butter, stirring every couple of minutes until it’s completely mixed. Remove the bowl from the microwave and stir in 1 cup or more of coconut and a tsp. of vanilla. Pour the mixture into the pie crust.
5. In the bowl with the egg whites, add one more egg white and whip the egg whites with an electric mixer on high until they form soft peaks.
6. Then turn speed down to low and add ¼ cup of sugar, cream of tartar and 1 tsp. of vanilla and continue to beat until the egg whites form stiff peaks.
7. Top the pie with the meringue, gently spoon and spread over the pie to the edge of the crust and sprinkle with coconut.
8. Place it in the oven and bake at 400 degrees for 2-4 minutes or until it starts to turn golden brown.
You can store the pie in the refrigerator for up to 4 days.
You can let this pie sit out covered for a day before refrigerating but it’s best served cold.
It’s not recommended to freeze this pie as it will turn watery when it defrosts.
Yes, there are several variations of coconut pie that you can try. Some popular variations include adding a layer of chocolate ganache on the crust before pouring in the coconut filling, incorporating other fruits like pineapple or mango for a tropical twist, or even adding a meringue topping for an extra fluffy and sweet finish. Feel free to experiment with different flavors and textures to create your own unique twist on this classic dessert
Print You need to try this old-fashioned Coconut Pie with delicious meringue topping! Nothing like Mom’s Coconut Pie!
1. Preheat oven to 400 degrees 2. Poke the bottom of the pie crust with a fork so that it does not bubble up and then bake it in the oven for 8-10 min. (depending on your oven) to lightly brown the crust. Remove it from the oven and let it cool. 3. In two bowls, separate 3 eggs placing the yolks in one bowl and the egg whites in another. Place the bowl with the egg whites aside. Then in the bowl with the egg yolks add, 1 cup of sugar, and flour then mix. 4. Stir in the milk a little at a time until it is mixed then add butter. Microwave the bowl for 5-6 minutes to melt the butter, stirring every couple of minutes until it’s completely mixed. Remove the bowl from the microwave and stir in 1 cup or more of coconut and a tsp. of vanilla. Pour the mixture into the pie crust. Making the Meringue: 5. In the bowl with the egg whites, add one more egg white and whip the egg whites with an electric mixer on high until they form soft peaks. 6. Then turn speed down to low and add ¼ cup of sugar, cream of tartar and 1 tsp. of vanilla and continue to beat until the egg whites form stiff peaks. 7. Top the pie with the meringue, gently spoon and spread over the pie to the edge of the crust and sprinkle with coconut. 8. Place it in the oven and bake at 400 degrees for 2-4 minutes or until it starts to turn golden brown.
Coconut Pie
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The popular YouTube Channel “Cooking with Shotgun Red”, was created by television personality, entertainer, musician, comedian, and creator of the world-famous Shotgun Red character, Steve Hall. He loved to make people laugh and entertain, and he loved to cook. He started filming the cooking show in 2014 aboard the Miss Sheila Houseboat in Nashville, Tennessee.
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