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

Coconut Cream Meringue Pie Recipe

Read Reviews (4)
5 4
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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 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

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.

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

Reviews for Coconut Cream Meringue Pie(4)

AVERAGE RATING
   (5)
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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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