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Coconut-Banana Crusted Lemon Meringue Pie
By Chef Tom Fraker


1 Pre-Made Pie Crusts 9 inch frozen
2 cups Boiling Water
2 tablespoons Meyer Lemons zest grated fine
1/4 cup Unsalted Butter softened
2 pinches Kosher Salt
1 1/2 cups Granulated Sugar divided
4 large Egg Yolks
1/2 cup Cornstarch
1 cup Meyer Lemons juice


5 large Egg Whites
1 pinch Kosher Salt
1 pinch Cream of Tartar
2/3 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
1 package Dried Coconut Chips 3 oz.
1 package Dried Banana Chips 3 oz.


Preheat oven to 350°F. In a saucepan, off of the heat, mix the boiling water, zest, butter, salt and 1/2 cup of the sugar until well combined. In a bowl, beat the egg yolks to a ribbon stage and mix in 1 cup of the sugar, the cornstarch and the lemon juice. Pour the yolk mixture into the water mixture and blend well. Place pan over medium low heat and stir constantly until thickened. Do not boil. Pour into the pie crust.

For the Meringue

Beat the egg whites until frothy. Add the salt, cream of tartar and the sugar, slowly. Add the vanilla and beat to firm peaks.  Swirl meringue over the entire pie surface.  In a food processor, chop the coconut and banana chips until crumbled and sprinkle all over the top of the pie.  Bake in the oven for 12-15 minutes or until meringue is golden brown. Remove from the oven, let cool on a rack for 45 minutes and then chill in the refrigerator for 2 hours.


I like this sweet delight with a nice hot cup of coffee.