Orange Coconut Meringue Pie Recipe

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

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I have won first place in two cream pie competitions with this recipe. It’s one of my absolute favorites.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min. + chilling

Ingredients

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 3/4 cup orange juice
  • 3 egg yolks, lightly beaten
  • 3/4 cup sweetened shredded coconut
  • 2 tablespoons butter
  • 1 tablespoon grated orange peel
  • 2 tablespoons lemon juice
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions

In a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 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 2 minutes longer. Remove from the heat. Stir in the coconut, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
In a small bowl, beat the egg whites, vanilla 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 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Orange Coconut Meringue Pie in Country Extra March 2007, p49

Nutritional Facts

1 piece: 385 calories, 15g fat (8g saturated fat), 92mg cholesterol, 250mg sodium, 60g carbohydrate (40g sugars, 1g fiber), 4g protein.

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 3/4 cup orange juice
  • 3 egg yolks, lightly beaten
  • 3/4 cup sweetened shredded coconut
  • 2 tablespoons butter
  • 1 tablespoon grated orange peel
  • 2 tablespoons lemon juice
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  1. In a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  2. 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 2 minutes longer. Remove from the heat. Stir in the coconut, butter and orange peel. Gently stir in lemon juice. Pour into pastry shell.
  3. In a small bowl, beat the egg whites, vanilla 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.
  4. Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Orange Coconut Meringue Pie in Country Extra March 2007, p49

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