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Favorite Coconut Meringue Pie

Name: Favorite Coconut Meringue Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 2/3 cup sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 cups whole milk; 3 large egg yolks, lightly beaten; 1 cup sweetened shredded coconut, finely chopped; 2 tablespoons butter; 1/2 teaspoon vanilla extract; MERINGUE:; 3 large egg white, room temperature; 1/4 teaspoon cream of tartar; 6 tablespoons sugar; 1/2 cup sweetened shredded coconut

6 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. + chilling Bake: 15 min. + cooling

Makes

8 servings

We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. —Betty Sitzman, Wray, Colorado

Favorite Coconut Meringue Pie Recipe photo by Taste of Home

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Ingredients

Dough for single-crust pie
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, lightly beaten
1 cup sweetened shredded coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
MERINGUE:
3 large egg white, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

Directions

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted.
For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Pie weights: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Dough for single-crust pie

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 415 calories, 20g fat (12g saturated fat), 101mg cholesterol, 302mg sodium, 54g carbohydrate (35g sugars, 1g fiber), 6g protein.