Coconut Cream Meringue Pie
From henrie 16 years ago
- 20 minutes to make
- Serves 6
Another coconut recipe, love this one with the Meringue on top. Hope you enjoy.
Ingredients
- 1 unbaked 9-inch pastry shell shopping list
- 6 tablespoons sugar shopping list
- 5 tablespoons all-purpose flour shopping list
- 1/4 teaspoon salt shopping list
- 2 cups milk shopping list
- 3 egg yolks, beaten shopping list
- 2 teaspoons vanilla extract shopping list
- 1 cup flaked coconut shopping list
- MERINGUE: shopping list
- 3 egg whites shopping list
- 1/4 teaspoon cream of tartar shopping list
- 6 tablespoons sugar shopping list
- 1/2 cup flaked coconut shopping list
How to make it
- 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.
mumtazcatering
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" It was excellent "