Classic Coconut Pie with Irresistible Meringue Topping | Mom's Recipe

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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

moms coconut pie

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.

What you need to make Mom's Coconut Pie:

  • 1 Pie Crust (ready to bake)
  • 1 1/4 cups Sugar
  • 1/4 cup Self-Rising Flour
  • 4 Eggs (divided: 3 yolks, 4 whites)
  • 2 cups Milk
  • 1/2 Stick Butter
  • 2 cups Sweetened Shredded Coconut (divided)
  • 2 Tsp. Vanilla
  • 1/4 Tsp. Cream of Tartar

How to make Mom's Coconut Pie:

STEP-BY-STEP INSTRUCTIONS

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.

Mom's Coconut Pie
Mom's Coconut Pie

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.

Mom's Coconut Pie
Mom's Coconut Pie

8. Place it in the oven and bake at 400 degrees for 2-4 minutes or until it starts to turn golden brown.

How to Store Coconut Pie:

You can store the pie in the refrigerator for up to 4 days.

Tips:

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.

Are there any variations of coconut pie?

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

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Coconut Pie

Coconut Pie Recipe

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You need to try this old-fashioned Coconut Pie with delicious meringue topping! Nothing like Mom’s Coconut Pie!

  • Author: Cooking with Shotgun Red
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: Dessert

Ingredients

Units Scale
  • 1 Pie Crust (ready to bake)
  • 1 1/4 cups Sugar
  • 1/4 cup Self Rising Flour
  • 4 Eggs (divided: 3 yolks, 4 whites)
  • 2 cups Milk
  • 1/2 Stick Butter
  • 2 cups Sweetened Shredded Coconut (divided)
  • 2 Tsp. Vanilla
  • 1/4 Tsp. Cream of Tartar

Instructions

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.

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