COCONUT CREAM MERINGUE PIE

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Coconut Cream Meringue Pie image

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.

Provided by CookingONTheSide

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

  • In saucepan, combine the sugar, cornstarch and salt.
  • Gradually stir in milk until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Gradually stir in 1 cup hot filling into egg yolks; return all to the pan, stirring constantly.
  • Bring to a gentle boil; cook and stir for 2 minutes.
  • Remove from heat; stir in chopped coconut, butter and vanilla until butter is melted.
  • For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
  • Add cream of tartar, beat until soft peaks form.
  • Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
  • Pour hot filling into crust.
  • Spread with meringue, sealing edges to crust.
  • Sprinkle with flaked coconut.
  • Bake at 350 degrees for 13-15 minutes or until golden brown.
  • Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
  • Refrigerate leftovers.

Nutrition Facts : Calories 521.5, Fat 25.2, SaturatedFat 12.9, Cholesterol 116, Sodium 405.6, Carbohydrate 67, Fiber 1.4, Sugar 43.1, Protein 8.3

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