Recipe

Coconut Cream Meringue Pie Recipe

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Ingredients

Directions

Step #1 In a small saucepan, mix the sugar, cornstarch & salt.
Step #2 Stir in milk until smooth.
Step #3 Cook & stir over medium-high heat until thickened & bubbly.
Step #4 Reduce heat; cook & stir 2 mins longer.
Step #5 Remove from the heat.
Step #6 Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
Step #7 Bring to a gentle boil; cook & stir 2 mins longer.
Step #8 Remove from the heat.
Step #9 Gently stir in the sliced coconut, butter & vanilla until butter is melted.
Step #10 Pour hot filling into crust.
Step #11 For meringue, in a small mixing bowl, beat egg whites & cream of tartar on medium speed until soft peaks form.
Step #12 Gradually beat in sugar, 1 tbsp at a time, on high until stiff glossy peaks form & sugar is dissolved.
Step #13 Spread evenly over hot filling, sealing edges to crust.
Step #14 Sprinkle top with flaked coconut.
Step #15 Bake at 350 degrees F for 12-15 mins or until the meringue is golden.
Step #16 Cool on a wire rack for 1 hr.
Step #17 Refrigerate for at least 3 hrs before serving.
Step #18 Refrigerate leftovers.
Step #19 .
Enjoy the Coconut Cream Meringue Pie recipe

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