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Coconut Cream Meringue Pie

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.

6-8 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling

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.

2 of 2

Coconut Cream Meringue Pie (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.