Welcome to a sun-kissed twist on a classic dessert! This Tropical Lemon Meringue Pie combines the zesty brightness of lemons with the sweet, tropical flair of pineapple and coconut. Perfect for a summer gathering or when you need a little sunshine on your plate.
The crust is a simple mix of crushed graham crackers and shredded coconut, bound together with melted butter. The graham crackers provide a sturdy base, while the coconut adds a chewy texture and tropical taste.
For the filling, you'll start with granulated sugar, which sweetens the mix. Cornstarch helps thicken the filling to the perfect consistency, while a pinch of salt balances the sweetness. The combination of lemon juice and lemon zest offers a zesty punch, and a splash of pineapple juice adds a sweet, fruity note.
Finally, the egg whites and cream of tartar are essential for a fluffy, stable meringue. Gradually adding more sugar helps achieve those beautiful stiff peaks.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. If you're serving this at a summer barbecue, it goes well with a refreshing iced tea or a tropical fruit punch.
Start by preheating your oven to 350°F (175°C). Combine your crushed graham crackers with the shredded coconut and melted butter in a bowl. Stir until all the graham crumbs are moistened, then press this mixture firmly into a 9-inch pie pan. You want to create an even layer, so take your time pressing it into the corners. Pop the crust into the oven and bake for about 10 minutes. Once done, set it aside to cool while you prepare the filling.
For the filling, grab a saucepan and mix together the granulated sugar, cornstarch, and salt. Slowly add the water, stirring constantly to avoid lumps. Cook this over medium heat until it thickens and starts to bubble. This will take around 5 to 7 minutes. Take a small amount of this hot mixture and whisk it into the beaten egg yolks. This step is crucial to temper the eggs and prevent them from scrambling. Return the egg mixture to the saucepan and stir in the lemon juice, lemon zest, and pineapple juice. Continue cooking until the filling thickens further, then pour it into the cooled crust.
Now for the meringue! In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar, beating until you achieve stiff, glossy peaks. Spread the meringue over the lemon filling, ensuring it touches the crust all around to seal in the filling. Bake this for 10 to 12 minutes until the meringue is a beautiful golden brown. Allow the pie to cool completely before serving to ensure the filling sets properly.
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