Coconut Cream Meringue Pie

Yield

6 to 8 servings

Filling Ingredients

1 (9-inch) unbaked pastry shell
6 tablespoons granulated (white) sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 teaspoons vanilla extract
1 cup flaked coconut

Meringue Ingredients

3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated (white) sugar
1/2 cup flaked coconut

Directions

Preheat oven to 450°F (232°C). Line unpricked pastry shell with a double thickness of heavy-duty foil.

Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire cooling rack. Reduce oven temperature to 350°F (177°C).

In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust.

For meringue: Beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.

Bake at 350°F (177°C) for 12 to 15 minutes or until golden brown. Cool on a wire cooling rack for 1 hour. Refrigerate for 3 hours before serving.

Estimated Time

Preparation Time: 30 minutes + chilling
Bake Time: 25 minutes + 4 hours cooling

Storage

Store in the refrigerator.

Nutritional Information

1 serving (1 piece) equals 366 calories, 17 g fat (10 g saturated fat), 93 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 1 g fiber, 6 g protein.

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