Yummy! Old Fashioned Coconut Meringue Pie {Granny's Recipe}

8:39 PM
Yummy!  Old Fashioned Coconut Meringue Pie just like grandma use to make. Get the recipe to make the perfect pie filling and a secret to keep the meringue from shrinking!!

I found out this morning that today is National Pie Day. Not knowing this yesterday, I made a Coconut Meringue Pie and an Old Fashioned Butterscotch Pie to take to our Life Group Meeting this evening. How cool is that! 

I must say that memories come flooding 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 just never know what the day is going to be when you wake up in the morning, do you?

Coconut Meringue Pie
Ingredients: 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 yolks, room temperature
  • 1 teaspoon vanilla
  • 2 tablespoons butter
  • 1- 1 1/2 cups sweetened coconut

Ingredients: Meringue
  • 4 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 cup sugar
  • 1/2 cup sweetened coconut
Directions: Pie
Preheat oven to 350 degrees F. In a large heavy saucepan, add sugar, flour, milk, and egg yolks.

Mix well until sugar is dissolved and egg yolks 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.

Directions: 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. 

Pour slightly cooled filling in cooked pie crust and spread meringue evenly over 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.

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Kay Little
Kay Little

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