Coconut Meringue Pie
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Coconut Meringue Pie

Dolores Okonski Johnson


1 cups all purpose flour
teaspoon salt
1/3 c. shortening
4 to 5 tablespoons cold water  

a)      Stir together flour and salt using a pastry blender, cut in shortening until pieces are pea-size.

b)      Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork.  Push moistened dough to the side of the bowl.  Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened.
Form dough into a ball.

c)      On a lightly floured surface, use your hands to slightly flatten dough.  Roll dough from
center to edge into a circle about 12 inches in diameter.

d)      To transfer pastry, wrap it around the rolling pin.  Unroll pastry into a 9-inch pie plate.

       Ease pastry into pie plate without stretching it.

e)      Trim pastry to inch beyond edge of pie plate.  Fold under extra pastry.  Crimp edges as desired.  Prick bottom and edge of pastry with fork.  Line pastry with a double thickness of foil.  Bake 450 for 8 minutes.  Remove foil.  Bake 5 to 6 minutes until golden.


2/3 cups sugar
cup cornstarch
teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
2 tablespoons butter or margarine, softened
2 teaspoons vanilla
cup coconut (for custard)

a)      Stir together sugar, cornstarch and salt in a sauce pan. 

b)      Blend milk and egg yolks, gradually stir into sugar mixture.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute. 

c)      Remove from heat, blend in butter and vanilla.

d)       Stir in cup flaked coconut.

e)       Immediately pour into baked pie shell.



 4 egg whites
teaspoon cream of tartar
cup sugar
teaspoon vanilla

  a)      Beat egg whites and cream of tartar until foamy. 

b)      Beat in sugar, 1 teaspoon at a time

c)      Continue beating until stiff & glossy.  Do not underbeat.

d)      Beat in vanilla

e)      Spread over coconut custard and shape into peaks.

f)        Sprinkle coconut over meringue

g)      Bake on 400 until the meringue turns golden or about 8-10 minutes


Note:  Watch carefully to make sure the meringue does not burn; adjust heat if needed.