Coconut Meringue Pie
Like coconut, try this coconut meringue pie recipe and you are sure to have raving fans.
Servings: 8 slices
Ingredients
Dry Ingredients for Pie Filling
- 3 Tbsp flour
- 1 Tbsp cornstarch
- 1/2 cup sugar
- 1 pinch salt
Wet Ingredients
- 2 cups milk
- 3 medium eggs, separated
- 2 Tbsp butter
- 1 tsp vanilla flavor
- 1 cup shredded or flaked coconut
Meringue Topping Ingredients
- 1 Tbsp corn starch
- 1/4 cup water
- 1/2 tsp cream of tartar
- 6 Tbsp sugar
- 1 tsp vanilla flavor
Instructions
Pie Crust
- Thaw frozen pie crust at room temperature for 10-15 minutes. Prick holes in bottom of crust and bake at 325 degrees for about 10 minutes.
Pie Filling
- Separate eggs placing egg whites in a large clean mixing bowl. Set egg whites aside for meringue. Beat egg yolks in small bowl.
- Combine flour, cornstarch, 1/2 cup sugar, salt in medium sauce pan or double boiler. Add milk and stir. Cook until thickened. Add some of cooked mixture to egg yolks to temper the eggs. Pour egg yolks into mixture and stir. Add butter, vanilla and 1/2 cup shredded coconut. Stir and cook until desired consistency.
Meringue
- Add cornstarch to water and heat in saucepan until translucent. Beat egg whites until frothy. Add cooled cornstarch mixture. Add cream of tartar and sugar, a spoonful at a time. Add vanilla. Continue mixing until stiff peaks form.
- Pour warm pie filling into baked and cooled pie crust. Top pie filling with meringue by placing a spoonful at a time around inside of crust. Fill center with meringue and smooth. Sprinkle remaining coconut flakes on top of meringue.Place pie in 325 degree oven for about 20-25 minutes to lightly brown meringue. Cool. Chill in refrigerator.
Notes
Nutrition Info (per slice): 377 calories, 16.6 grams total fat, 7.6 grams saturated fat, 280 milligrams sodium, 139 milligrams potassium, 53.4 grams total carbohydrates, 1.4 grams fiber, 40 grams sugar, 6 grams protein
Allergen Info: Milk, Eggs