Coconut Meringue Pie

There is something to be said about Southern Food. That something to be said is probably nothing remotely similar to “health” or “low cholesterol” but there is still something to be said. The words “delicious,” “sinfully tasty,” and something like “YUMMERZ” come to mind. Or, “yummerth” if you have a lisp. You’re welcomed here. Come as you are.

This is the pie my mother always made along with the Southern Chocolate Meringue Pie I wrote about earlier. The combination of the two is…let’s face it, it’s just magical. There is literally not one single person in the world who doesn’t like pie. It’s written in the Bible somewhere. And, there’s not one person who won’t like one or both of these pies. I mean, it’s science.

This is the best coconut meringue pie you will ever let cross the threshold of your lips. If you don’t like coconut, don’t be stupid and/or annoying. Start liking coconut.

Coconut Meringue Pie

Coconut Meringue Pie

2 Cups Milk

2/3 Cup Sugar

½ Cup Flour

½ Cup Dried Coconut Shavings

3 Egg Yolks

1 Teaspoon Vanilla


3 Egg Whites

¼ Teaspoon Cream of Tarter

5 Tablespoons Sugar


Start by warming your milk over a saucepan, medium heat. While that’s going, mix together all your dry ingredients to make it a little easier for you. When the milk is warm, add the sugar, flour and coconut. Stir until it gets heated through and just a little thick.

In a separate bowl, whisk your egg yolks to get them light, fluffy and ready to rage. Add them to your saucepan slowly and start stirring quickly. You don’t want the yolks to cook or you’ve got a poached egg in your pie.

In about 3-4 minutes, depending on the heat, the concoction should be about as thick as a pudding. Pour it into your pre-prepared pie crust and start working on your meringue.

On medium-high speed, start to whip your whites. That sounds racist. When they start getting big and frothy, add the cream of tartar and sugar. Keep whipping them until they form “soft peaks” and then dollop it onto the pie, covering all the filling.

Sprinkle a little coconut on top of the meringue and bake at 350 until it is lightly toasted. About 15 minutes.

It’s best eaten without forks and just face.