– PIE CRUST – 2 cups all-purpose flour – 1/2 teaspoon salt – 3/4 cup 1 1/2 sticks unsalted butter – 3 tablespoons margarine or chilled vegetable shortening – 1/4 cup ice water – COCONUT FILLING – 1/2 cup unsweetened coconut – PIE FILLING – 1/2 cup granulated sugar – 1/3 cup cornstarch – 1/2 teaspoon salt I used sea salt – 2 3/4 cup milk – 4 large egg yolks – 3/4 teaspoon pure vanilla extract – 1 1/2 cups sweetened shredded coconut – ITALIAN MERINGUE – 4 large egg whites at room temperature – 1/2 teaspoon cream of tartar – 1/2 cup sugar – 1/4 water
Ingredients
cHILL time 2 hours
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Servings
6
Type
dessert, pie
prep Time
30 mins
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Should meringue be in a glass or metal bowl? Never use a plastic mixing bowl – Choose a glass, ceramic, or stainless steel bowl (and make sure it is 100% clean and dry) to whip up your meringue. Plastic bowls might have traces of oil from previous recipes or foods, and that can keep your meringue from setting up!
How to coconut cream lemon meringue pie The pie is best served very cold. It can be served as is and is just lovely with ice-cream.
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