coconut meringue pie
(1 RATING)
This is so good! This recipe makes one pie. So if you are making multiply pies, just multiply all the ingredients :)
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cook time
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yield
Ingredients
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 3 - egg yolks, lightly beaten
- 1 cup flaked coconut
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 - 9 inch pastry shell , baked
- FOR THE MERINGUE:
- 3 - egg whites
- 6 tablespoons sugar
- 1/2 cup flaked coconut
- - cream of tartar
How To Make coconut meringue pie
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Step 1IN 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.
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Step 2For 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.
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Step 3Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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