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 vote
Comments:
Ingredients
- 2/3 c
- sugar
- 1/4 c
- cornstarch
- 1/4 tsp
- salt
- 2 c
- milk
- 3
- egg yolks, lightly beaten
- 1 c
- flaked coconut
- 2 Tbsp
- butter
- 1/2 tsp
- vanilla extract
- 1
- 9 inch pastry shell , baked
- 3
- egg whites
- 6 Tbsp
- sugar
- 1/2 c
- flaked coconut
- cream of tartar
FOR THE MERINGUE:
How to Make Coconut Meringue Pie
- 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.
- 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.
- 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.
