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Coconut Cream Meringue Pie

 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 King Arthur Unbleached 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

2 of 2

Coconut Cream Meringue Pie (continued)

Directions (continued)

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