Best 3 Orange Coconut Meringue Pie Recipes

Indulge in a symphony of tropical flavors with our tantalizing Orange Coconut Meringue Pie. This delectable dessert is a harmonious blend of tangy oranges, creamy coconut, and a fluffy meringue topping that will transport you to a tropical paradise. The pie comprises a flaky, buttery crust filled with a luscious orange curd, a velvety coconut cream layer, and a cloud-like meringue that will melt in your mouth. This article presents a collection of recipes that will guide you through the process of creating this culinary masterpiece, from the zesty orange curd to the airy meringue. Embark on a culinary journey and treat yourself to a slice of sunshine with our Orange Coconut Meringue Pie.

Here are our top 3 tried and tested recipes!

FAVORITE COCONUT MERINGUE PIE

Favorite Coconut Meringue Pie image

We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

Dough for single-crust pie
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, lightly beaten
1 cup sweetened shredded coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
MERINGUE:
3 large egg white, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

Steps:

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 415 calories, Fat 20g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 302mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.

ORANGE COCONUT PIE

Orange Coconut Pie image

Make and share this Orange Coconut Pie recipe from Food.com.

Provided by Theresa Thunderbird

Categories Pie

Time 1h

Yield 1 pie

Number Of Ingredients 7

Ingredients

1 1/2 cups sugar
1/3 cup butter or 1/3 cup margarine
3 eggs
1/4 cup orange juice
1 orange, rind of, grated
1 cup grated coconut
1 unbaked pie shell

Steps:

Cream sugar and butter together until fluffy.
Add eggs one at a time, beating after each addition.
Stir in remaining ingredients.
Pour into pie shell and bake at 350°F until filling is firm, about 45 minutes.

ORANGE MERINGUE PIE

Orange Meringue Pie image

A nice change from lemon meringue. A unique flavor.

Provided by jowolf2

Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes

Time 1h50m

Yield 8

Number Of Ingredients 13

Ingredients

1 (9 inch) unbaked pie crust
¾ cup sugar
⅓ cup cornstarch
1 pinch salt
1 cup orange juice
½ cup lemon juice
¼ cup water
4 eggs, separated
4 tablespoons butter or margarine, cut into pieces
2 teaspoons grated orange zest
½ cup diced orange segments
½ cup white sugar
¼ teaspoon cream of tartar

Steps:

Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more.
In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool.
When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust.
Bake in preheated oven until meringue topping is golden brown, about 15 minutes.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 52.6 g, Cholesterol 108.3 mg, Fat 15.8 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 6.3 g, Sodium 194 mg, Sugar 35.5 g

Tips:

For a perfectly golden-brown meringue, use a kitchen torch to evenly caramelize the sugar.
If you don't have a kitchen torch, you can place the pie under the broiler for a few minutes, watching closely to avoid burning the meringue.
To prevent the meringue from weeping, make sure the egg whites are at room temperature before whipping them.
If you're short on time, you can use a pre-made graham cracker crust.
Feel free to experiment with different citrus fruits in the filling, such as grapefruit, lemon, or tangerine.
For a tropical twist, add some chopped pineapple or mango to the filling.
Garnish the pie with whipped cream, fresh orange zest, or toasted coconut flakes before serving.

Conclusion:

With its creamy coconut filling, tangy orange curd, and fluffy meringue topping, this Orange Coconut Meringue Pie is a delightful dessert that's perfect for any occasion. The combination of flavors and textures is simply irresistible, and the pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this recipe a try - you won't be disappointed!