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Orange Coconut Meringue Pie Recipe

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Orange Coconut Meringue Pie Recipe

Prep: 35 min. Bake: 15 min. + chilling

Yield: 6-8 Servings

35 15 50

Ingredients

1 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3/4 cup orange juice
3 egg yolks, lightly beaten
3/4 cup flaked coconut
2 tablespoons butter
1 tablespoon grated orange peel
2 tablespoons lemon juice
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Directions

In a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water and orange juice 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. Stir in the coconut, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small bowl, beat the egg whites, vanilla 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 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 385 calories, 15 g fat (8 g saturated fat), 92 mg cholesterol, 250 mg sodium, 60 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Orange Coconut Meringue Pie in Country Extra March 2007, p49

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