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Coconut Meringue Pie

 Coconut Meringue Pie
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.
2 ServingsPrep: 45 min. Bake: 10 min. + chilling

Ingredients

  • 1/2 cup King Arthur Unbleached 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

  • 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.
  • 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;

2 of 2

Coconut Meringue Pie (continued)

Directions (continued)

  • flute edges. Line unpricked pastry shell with a double thickness of
  • heavy-duty foil.
  • Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer.
  • Cool on a wire rack.
  • 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.
  • 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.
  • 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.