Taste of Home
Coconut Cream Meringue Pie
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
YIELD: 8 servings.
Every fifth Sunday at our country church, we have a hymn sing and potluck dinner. I always bring this coconut cream pie with meringue, and it goes fast. It's definitely a favorite. —Joyce Reece, Mena, Arkansas
Ingredients
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Dough for single-crust pie
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6 tablespoons sugar
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5 tablespoons all-purpose flour
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1/4 teaspoon salt
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2 cups milk
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3 egg yolks, lightly beaten
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2 teaspoons vanilla extract
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1 cup sweetened shredded coconut
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MERINGUE:
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3 egg whites
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1/4 teaspoon cream of tartar
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6 tablespoons sugar
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1/2 cup sweetened shredded coconut
Directions
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1.
Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°.
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2.
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.
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3.
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.
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4.
Bake until golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.
Nutrition Facts
1 piece: 366 calories, 17g fat (10g saturated fat), 93mg cholesterol, 273mg sodium, 47g carbohydrate (28g sugars, 1g fiber), 6g protein.
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