ORANGE COCONUT MERINGUE PIE

Orange Coconut Meringue Pie image

I have won first place in two cream pie competitions with this recipe. It's one of my absolute favorites.

Provided by Taste of Home

Time 50m

Yield 6-8 servings.

Number Of Ingredients 17

Ingredients

1 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3/4 cup orange juice
3 large egg yolks, lightly beaten
3/4 cup sweetened shredded coconut
2 tablespoons butter
1 tablespoon grated orange zest
2 tablespoons lemon juice
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

In a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 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 2 minutes longer. Remove from the heat. Stir in the coconut, butter and orange zest. Gently stir in lemon juice. Pour into pastry shell., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 385 calories, Fat 15g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 250mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.