Tuesday, December 15, 2015

Coconut Meringue Sheet Pie

If you are wondering what to make for your family gathering dessert over Christmas, consider this large creamy coconut cookie sheet dessert that will feed 20 generously or it can be cut to feed 25 or 30.  It's best on the day it is made but it can be made first thing in the morning and chilled until ready to serve. 

Coconut Shortbread Crust
  • 2 cup flour
  • 4 tbsp sugar
  • 1/2 cup fine unsweetened coconut
  • 1 cup butter, melted
  1. Mix together with a fork and press into a 13 X 18 X 1 cookie sheet. 
  2. Bake @350ยบ for 14 - 20 minutes or until lightly browned. Cool.
Coconut Cream Filling
  • 1 1/2 cup sugar
  • 3 1/3  cups / 2 400 ml cans unsweetened light coconut milk
  • 2 cups milk
  • 2/3 cup  whipping cream
  • 1/2 cup cornstarch
  • 12 egg yolks (reserve whites for meringue)
  • 1 tsp salt
  • 1 cup fine unsweetened coconut
  • 1 tablespoon vanilla
  • 4 tablespoons  butter
  1. Combine sugar, coconut milk and regular milk and cream in a medium saucepan.
  2. In a separate bowl combine, egg yolks, cornstarch and salt. Whisk till frothy and well combined.
  3. Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam. Remove from heat. Slowly pour about 1/2 cup of the hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
  4. Stirring constantly pour egg mixture into saucepan with hot milk. Place saucepan back onto medium heat and cook until mixture begins to thicken. Stirring is key to keeping filling from scorching and also making it creamy smooth. 
  5. Stir in coconut, vanilla and butter. Stir well.
  6. Pour hot filling into prepared baked crust.  Make meringue immediately and put over hot filling.
Meringue Topping
  • 12 egg whites
  • 1 cup sugar
  • 1/2 cup fine unsweetened coconut
  1. Beat egg whites until frothy.  Slowly add sugar and continue to beat until stiff peaks form.
  2. Spread evenly over hot filling.
  3. Sprinkle with coconut. 
  4. Bake in 325 F. oven until lightly browned.
  5. Allow to cool to room temperature and then chill until ready to serve, about 4 hours.


  1. How many eggs? There are none in the list of ingredients. Proof reading is a good thing!!

    1. I am so grateful for the wonderful collection of recipes on this blog...and the gals who give of their time and energy freely to continue to post a recipe every day. I would think we are their proof readers...and they appreciate it if we ask for clarification. Thank-you to all of you at MGCC for your dedication over the years!

  2. You will need 12 whole eggs, divided. Please excuse the typo of "egg and yolks". The 12 egg yolks are for the filling and the 12 egg white are for the meringue as listed. Enjoy the dessert!

  3. This looks so good! I'm wondering if this recipe can be cut in half? Otherwise, I would make this and eat the whole thing myself!

    1. It sure can be cut in half. I think it would perfectly in a 9 X 13 pan. =)

  4. Oh, I love "cook for a crowd" recipes. I refer to this section often. Thanks for another one! This crust sounds particularly yummy.

  5. The 'fine unsweetened coconut' is that ground, grated or ???

    This looks really good. I can't wait to make it.

    1. The coconut would be finely grated. I use packaged coconut, not fresh.

  6. What size pan would be needed for the whole thing as written? Sounds scruptious :D

    1. I did the recipe in a 13 X 18 X 1 Cookie Sheet. Hope you enjoy it!

  7. I'm assuming I add the cream with the sugar, coconut milk and regular milk in a medium saucepan. Is this a regular coffee cream (half and half cream)?
    Thanks, Karen

    1. Thank you Karen for that need of clarification. The cream is added with the milk. I use whipping cream. I'll fix that on the recipe.

  8. Oh my goodness that looks delicious Lovella!!! Bless you for sharing all these amazing recipes.