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Coconut Meringue Pie

This cute coconut pie has a fluffy meringue filling that bakes to beautiful, tall peaks and is sprinkled with toasted coconut flakes. —Lois Bayliff, Findlay, Ohio
  • 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 large egg yolks
  • 3 tablespoons sweetened shredded coconut
  • 1 tablespoon butter
  • MERINGUE:
  • 1 large egg white
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons sugar
  • Sweetened shredded 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 until easy to handle, about 15 minutes.
  • On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust 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° until meringue is golden brown, 10-15 minutes. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving. Garnish with additional shredded coconut if desired.
Nutrition Facts
1/2 pie: 590 calories, 29g fat (12g saturated fat), 237mg cholesterol, 325mg sodium, 71g carbohydrate (40g sugars, 1g fiber), 12g protein.

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  • shansen1
    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!!!

  • shansen1
    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!!!

  • TSaraSnow
    Jun 9, 2011

    No comment left