Recipe

Coconut Cream Meringue Pie Recipe

	Henrie / All my dishes 3 months, 3 weeks ago Another coconut recipe, love this one with the Meringue on top. Hope you enjoy. Prep:15m Cook:20m Servings:6	Henrie
	desserts pies easy yummie

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Ingredients

1 unbaked 9-inch pastry shell

6 tablespoons sugar

5 tablespoons all-purpose flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, beaten

2 teaspoons vanilla extract

1 cup flaked coconut

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 cup flaked coconut

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil.

Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.

Cool on a wire rack. In a 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 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. Gently stir in vanilla and coconut. Pour into crust.

For Meringue, beat egg whites and cream of tartar in a small

mixing bowl 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. Sprinkle with coconut.

Bake at 350° for 12 to 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour.

Refrigerate for 3 hours before serving. Refrigerate leftovers.

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