Coconut Cream Meringue Pie |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This makes a creamy pie, topped with golden meringue and toasted coconut. The pie requires 1 hour cooling time plus 1-2 hours for chilling time. Ingredients:
2/3 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
2 cups milk |
3 egg yolks, lightly beaten (save whites for meringue) |
1 cup flaked coconut, finely chopped |
2 tablespoons butter or 2 tablespoons margarine |
1/2 teaspoon vanilla extract |
3 egg whites |
1/4 teaspoon cream of tartar |
6 tablespoons sugar |
1 pastry shells, 9 inches, baked |
1/2 cup flaked coconut |
Directions:
1. In saucepan, combine the sugar, cornstarch and salt.
2. Gradually stir in milk until smooth.
3. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Gradually stir in 1 cup hot filling into egg yolks; return all to the pan, stirring constantly.
5. Bring to a gentle boil; cook and stir for 2 minutes.
6. Remove from heat; stir in chopped coconut, butter and vanilla until butter is melted.
7. For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
8. Add cream of tartar, beat until soft peaks form.
9. Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
10. Pour hot filling into crust.
11. Spread with meringue, sealing edges to crust.
12. Sprinkle with flaked coconut.
13. Bake at 350 degrees for 13-15 minutes or until golden brown.
14. Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
15. Refrigerate leftovers.
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