Coconut Meringue Pie
By
Carrie Dial
@cdial75
1
★★★★★ 1 vote5
Ingredients
-
2/3 csugar
-
1/4 ccornstarch
-
1/4 tspsalt
-
2 cmilk
-
3egg yolks, lightly beaten
-
1 cflaked coconut
-
2 Tbspbutter
-
1/2 tspvanilla extract
-
19 inch pastry shell , baked
-
FOR THE MERINGUE:
-
3egg whites
-
6 Tbspsugar
-
1/2 cflaked coconut
-
·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.