COCONUT MERINGUE PIE

Coconut Meringue Pie image

Number Of Ingredients 15

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1 Keebler® Ready Crust® chocolate cookie crumb pie crust
1 egg yolk, slightly beaten
1/2 cup sugar
1/3 cup all-purpose flour
2 cups milk
3 egg yolk, beaten
3/4 cup flaked coconut
1 tablespoon margarine or butter
1 teaspoon vanilla extract
MERINGUE
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons flaked coconut

Steps:

1. Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.2. In medium saucepan stir together 1/2 cup sugar and flour. Stir in milk. Cook and stir over medium heat until mixture thickens and boils.3. Gradually stir about half of hot mixture into 3 egg yolks. Return egg yolk mixture to mixture in saucepan. Cook and stir until mixture boils. Boil gently for 1 minute. Remove from heat. Stir in 3/4 cup coconut, margarine or butter and 1 teaspoon vanilla. Keep warm.4. In small mixing bowl beat egg whites, 1/2 teaspoon vanilla and cream of tartar on high speed of electric mixer until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form.5. Pour filling into crust. Spread meringue over warm filling, carefully sealing to edges of crust. Sprinkle with 2 tablespoons coconut. Bake on baking sheet at 350°F for 15 minutes or until brown. Cool on wire rack for 1 hour. Refrigerate at least 3 hours or until set. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves