Coconut Meringue Pie Crust
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delicate and crispy coconut meringue pie crust made with flaked coconut, whipped egg whites, and sugar. This unique crust provides a sweet, tropical foundation for your favorite pie fillings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 1 pie crust |
🔪 Key Equipment
- 9-inch pie pan
- Mixing bowl
- Electric mixer
Ingredients
Crust Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2/3 cup | Flaked Coconut | divided |
| About 3 tbsp | Confectioners Sugar | None |
| 2 | Egg Whites | None |
| 1/8 tsp | Salt | None |
| 2/3 cup | Granulated Sugar | None |
| 1/2 tsp | Vanilla | None |
Instructions
Step 1: Preparation
- Toss 2/3 cup flaked coconut with about 3 tbsp confectioners sugar to coat lightly, set aside.
Step 2: Mixing and Baking
- Combine 2 egg whites and 1/8 tsp salt and beat until foamy.
- Gradually add 2/3 cup granulated sugar, beating well after each addition. Continue beating to stiff peaks.
- Fold in 1/2 tsp vanilla and the prepared coconut.
- Spread in a greased 9-inch pie pan and bake at 325° for 30 minutes, or until the meringue feels dry and firm.
- Cool completely before filling.
💡 Make-Ahead & Storage: Bake the crust a few hours in advance and store in a dry place until ready to fill to maintain its crisp texture.
Original Recipe Scan
