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Coconut Meringue Pie

This cute coconut pie from Lois Bayliff of Findlay, Ohio has a fluffy meringue filling that bakes to beautiful, tall peaks and is sprinkled with toasted coconut flakes.

2 ServingsPrep: 45 min. Bake: 10 min. + chilling

Ingredients

1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons cold water
FILLING:
3 tablespoons sugar
4-1/2 teaspoons cornstarch
1 cup 2% milk
2 egg yolks
3 tablespoons flaked coconut
1 tablespoon butter
MERINGUE:
1 egg white
1/8 teaspoon cream of tartar
2 tablespoons sugar
Flaked coconut, toasted, optional

Directions

In a small bowl, combine flour and salt; cut in shortening until
crumbly. Gradually add water, tossing with a fork until dough forms
a ball. Cover and refrigerate for 15 minutes or until easy to
handle.
On a lightly floured surface, roll out pastry to fit a 5-in. pie
plate. Transfer to pie plate. Trim to 1/2 in. beyond edge of plate;
flute edges. Line unpricked pastry shell with a double thickness of

2 of 2

Coconut Meringue Pie (continued)

Directions (continued)

heavy-duty foil.
Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer.
Cool on a wire rack.
For filling, in a small saucepan, combine the sugar, cornstarch, milk
and egg yolks. Cook and stir over medium heat until mixture reaches
160° or is thick enough to coat the back of a metal spoon.
Remove from the heat. Gently stir in coconut and butter. Pour into
crust.
For meringue, in a small bowl, beat egg white and cream of tartar 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.
Bake at 350° for 10-15 minutes or until meringue is golden brown.
Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours
before serving.
Yield: 2 servings.

Nutrition Facts: 1/2 pie (calculated without toasted coconut) equals 590 calories, 29 g fat (12 g saturated fat), 237 mg cholesterol, 325 mg sodium, 71 g carbohydrate, 1 g fiber, 12 g protein.