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Orange Coconut Meringue Pie

 Orange Coconut Meringue Pie
I have won first place in two cream pie competitions with this recipe. It’s one of my absolute favorites.
6-8 ServingsPrep: 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 flaked 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 McCormick® Pure 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

2 of 2

Orange Coconut Meringue Pie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 385 calories, 15 g fat (8 g saturated fat), 92 mg cholesterol, 250 mg sodium, 60 g carbohydrate, 1 g fiber, 4 g protein.