White waves of mile-high meringue top a delicious coconut cream in this perfect pie. 

Recipe by Gooseberry Patch April 2012


Credit: Gooseberry Patch

Recipe Summary

Serves 8


Ingredient Checklist


Instructions Checklist
  • Sprinkle coconut in crust; set aside. Stir together sugar and cornstarch.

  • Place egg yolks in a medium heavy saucepan; whisk in sugar mixture and milk alternately until smooth.

  • Cook and stir over medium-high heat until boiling and thickened, about 10 to 15 minutes. Remove from heat and stir in vanilla; pour over coconut in crust.

  • For Meringue: In a deep bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Reduce mixer to low speed; add cream of tartar.

  • Gradually beat in sugar, one tablespoon at a time; beat until stiff, glossy peaks form. Beat in vanilla. Spoon Meringue over hot filling, sealing carefully to edge of crust.

  • Bake at 325 degrees until meringue is lightly golden, 15 to 20 minutes.


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