Coconut Cream Meringue Pie Recipe

Coconut Cream Meringue Pie Recipe photo by Taste of Home

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Every fifth Sunday at our country church, we have a hymn sing and potluck dinner. I always bring this pie, and it goes fast. It's definitely a favorite.

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Coconut Cream Meringue Pie Recipe

Prep: 30 min. + chilling Bake: 25 min. + cooling

Yield: 6-8 Servings

30 25 55

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 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 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.

Nutritional Facts 1 serving (1 piece) equals 366 calories, 17 g fat (10 g saturated fat), 93 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Coconut Cream Meringue Pie in Country Extra March 2000, p49