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Orange Coconut Meringue Pie

I have won first place in two cream pie competitions with this recipe. It’s one of my absolute favorites.

6-8 ServingsPrep: 35 min. Bake: 15 min. + chilling

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

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Orange Coconut Meringue Pie (continued)

Directions (continued)

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.

Nutrition 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.