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Coconut Cream Meringue Pie Recipe
Coconut Cream Meringue Pie Recipe photo by Taste of Home

Coconut Cream Meringue Pie Recipe

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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.
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 6 tablespoons sugar
  • 5 tablespoons 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

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.

Directions

  1. 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.
  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.
  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.
  4. 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.
Originally published as Coconut Cream Meringue Pie in Country Extra March 2000, p49

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Coconut Cream Meringue Pie

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 22, 2014

"Fed the hungry troops returning from Iraq with this coconut cream pie. They didn't know wether to eat it or bath in it. They left with stars in their eyes."

MY REVIEW
Reviewed Oct. 9, 2013

"very nice recipes"

MY REVIEW
Reviewed Nov. 16, 2012

"i loved MCL restarunts coconut cream pie and this tate just like it !"

MY REVIEW
Reviewed Aug. 5, 2012

"Two people have already asked me for the recipe. I recommend it!"

MY REVIEW
Reviewed Jan. 28, 2011

"This is the same recipe i've used for years. Its the only one that I will make because its always great!!"

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