Orange Coconut Meringue Pie

Name: Orange Coconut Meringue Pie
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6-8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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 large egg yolks, lightly beaten; 3/4 cup sweetened shredded coconut; 2 tablespoons butter; 1 tablespoon grated orange zest; 2 tablespoons lemon juice; 1 pastry shell (9 inches), baked; MERINGUE:; 3 large egg whites; 1/2 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; 6 tablespoons sugar

I have won first place in two cream pie competitions with this recipe. It’s one of my absolute favorites.

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 large egg yolks, lightly beaten
3/4 cup sweetened shredded coconut
2 tablespoons butter
1 tablespoon grated orange zest
2 tablespoons lemon juice
1 pastry shell (9 inches), baked
MERINGUE:
3 large 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 zest. 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.