COCONUT MERINGUE PIE

Peggi Anne Tebben

By
@cookiequeen

I love baking & this is one of my favorite things to make. So pretty when it's done. I made several for the hunters at the lodge I cook for during hunting season, as well as I used to make them in restaurants.


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Comments:

Serves:

8 pieces (1 - 9" pie)

Prep:

45 Min

Cook:

15 Min

Method:

Bake

Ingredients

3/4 c
sugar
1/4 c
cornstarch
1/8 tsp
salt
3 c
milk
3
egg yolks, beaten (reserve whites)
3/4 c
flaked coconut, divided
1 1/2 Tbsp
butter
1 tsp
pure vanilla extract
1
*basic pastry shell, baked & cooled

MERINGUE

3
egg whites
1/4 tsp
+ 1/8 tsp. cream of tartar
1/4 c
+ 2 tblsp. sugar

Directions Step-By-Step

1
*Make a single pie crust using this recipe.
PEGGI'S FLAKY PIE CRUST
Allow to cool.
2
Combine first 3 ingredients in heavy saucepan.
3
In a bowl, combine milk & egg yolks. Gradually stir into sugar mixture & cook over med-high heat, stirring constantly until mixture thickens & boils or bubbles. Cook 1 minute, stirring constantly.
4
Remove from heat & stir in 1/2 cup coconut, butter & vanilla.
5
Immediately pour filling into baked pastry shell.
6
Cover the filling with waxed paper.
7
Beat egg whites (at room temperature)& cream of tartar on high speed of electric mixer for 1 minute.
8
Beat 2-4 minutes until stiff peaks form & sugar dissolves.
9
Remove wax paper from pie filling. Spread meringue over hot filling, sealing to edge of pastry. Pile it up to form a peak in the middle & make ridges in it instead of smoothing out for a better effect.
10
Sprinkle meringue with 1/4 cup coconut.
11
Bake @ 350° for 12-15 minutes or until golden brown.
12
Cool in fridge completely before cutting.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Hashtags: #coconut, #pies, #Meringue