Coconut Meringue Pie

Recipe from

Oxmoor House


3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 eggs, separated
2 1/2 cups milk
1 1/4 cups flaked coconut, divided
1/2 teaspoon vanilla extract
1 baked (9-inch) pastry shell
3/4 cup sugar


Combine sugar, cornstarch, and salt in top of a double boiler. Beat egg yolks until thick and lemon colored; add to sugar mixture, mixing well. Add milk; cook over boiling water, stirring constantly, 20 minutes or until mixture is very thick and smooth.

Remove from heat; gently stir in 1 cup coconut and vanilla. Pour filling into pastry shell.

Beat egg whites (at room temperature) until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Sprinkle with remaining coconut. Bake at 375° for 15 minutes or until meringue is golden brown. Cool to room temperature; chill.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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