Coconut Cream Meringue Pie Recipe

Coconut Cream Meringue Pie Recipe

Ingredients

1 unbaked pastry shell (9 inches)

6 tablespoons sugar

5 tablespoons all-purpose flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

2 teaspoons vanilla extract

1 cup sweetened shredded coconut

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 cup sweetened shredded coconut

How to make it

Line unpricked pastry shell with a double thickness of heavy-duty foil. bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes 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 for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust.

For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.

Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.
Yield: 6-8 servings.