Print Options

 
 
 Print
Coconut Meringue Pie Recipe

Coconut Meringue Pie Recipe

This cute coconut pie from Lois Bayliff of Findlay, Ohio has a fluffy meringue filling that bakes to beautiful, tall peaks and is sprinkled with toasted coconut flakes.
TOTAL TIME: Prep: 45 min. Bake: 10 min. + chilling YIELD:2 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons shortening
  • 2 tablespoons cold water
  • FILLING:
  • 3 tablespoons sugar
  • 4-1/2 teaspoons cornstarch
  • 1 cup 2% milk
  • 2 egg yolks
  • 3 tablespoons flaked coconut
  • 1 tablespoon butter
  • MERINGUE:
  • 1 egg white
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons sugar
  • Flaked coconut, toasted, optional

Directions

  • 1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle.
  • 2. On a lightly floured surface, roll out pastry to fit a 5-in. pie plate. Transfer to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil.
  • 3. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  • 4. For filling, in a small saucepan, combine the sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Gently stir in coconut and butter. Pour into crust.
  • 5. For meringue, in a small bowl, beat egg white 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.
  • 6. Bake at 350° for 10-15 minutes or until meringue is golden brown. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving. Yield: 2 servings.

Nutritional Facts

1/2 pie (calculated without toasted coconut) equals 590 calories, 29 g fat (12 g saturated fat), 237 mg cholesterol, 325 mg sodium, 71 g carbohydrate, 1 g fiber, 12 g protein.