Posts Tagged ‘Coconut Cream Meringue pie’
Coconut Cream Meringue Pie
Coconut Cream Meringue Pie
Makes a 9-inch pie.
Ingredients:
1 unbaked 9-inch pastry shell
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 teaspoons vanilla extract
1 cup flaked coconut
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut
Directions:
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 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 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 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
mixing bowl on medium speed until soft peaks form. Gradually beat in sugar,
1 tablespoon at a time, on high until stiff glossy peaks form and sugar is
dissolved. Spread evenly over hot filling, sealing edges to crust.
Sprinkle with coconut. Bake at 350° for 12 to 15 minutes or until meringue
is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours
before serving. Refrigerate leftovers.
