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

Coconut Meringue Pie Recipe

Read Reviews (2)
4.5 2
Publisher Photo
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
MAKES:2 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min. + chilling
MAKES: 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

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.

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.
Originally published as Coconut Meringue Pie in Cooking for 2 Spring 2007, p7

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.

Reviews for Coconut Meringue Pie(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Jun. 19, 2011

I made it with splenda and I cant believe its not butter (the stick that says its for cooking) and it is wonderful!! My dad cant have sugar but this is his favorite pie and he loved it too!!!

MY REVIEW
Reviewed Jun. 19, 2011

I made it with splenda and I cant believe its not butter (the stick that says its for cooking) and it is wonderful!! My dad cant have sugar but this is his favorite pie and he loved it too!!!

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