Coconut Meringue Pie
By
Carrie Dial
@cdial75
1
This is so good! This recipe makes one pie. So if you are making multiply pies, just multiply all the ingredients :)
Rating:
★★★★★ 1 vote5
Comments:
Ingredients
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2/3 csugar
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1/4 ccornstarch
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1/4 tspsalt
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2 cmilk
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3egg yolks, lightly beaten
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1 cflaked coconut
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2 Tbspbutter
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1/2 tspvanilla extract
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19 inch pastry shell , baked
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FOR THE MERINGUE:
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3egg whites
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6 Tbspsugar
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1/2 cflaked coconut
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·cream of tartar
How to Make Coconut Meringue Pie
- IN a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium to high heat until thickened and bubbly. Reduce heat; cook and stir 2 min. 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 min longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.
- For the meringue, in a small mixing bowl, beat egg whites and cream of tatar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stuff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.
- Bake at 350 degree F for 12-15 minutes or until the meringue is golden. Cool on wire rack for 1 hr. Refrigerate for at least 3 hrs. before serving. Refrigerate leftovers.
