Coconut Cream Meringue Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Another coconut recipe, love this one with the Meringue on top. Hope you enjoy. Ingredients:
1 unbaked 9-inch pastry shell |
6 tablespoons sugar |
5 tablespoons all-purpose flour |
1/4 teaspoon salt |
2 cups milk |
3 egg yolks, beaten |
2 teaspoons vanilla extract |
1 cup flaked coconut |
meringue |
3 egg whites |
1/4 teaspoon cream of tartar |
6 tablespoons sugar |
1/2 cup flaked coconut |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
3. Cool on a wire rack. In a saucepan, combine the sugar, flour and salt. Stir in milk 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. Gently stir in vanilla and coconut. Pour into crust.
4. For Meringue, beat egg whites and cream of tartar in a small
5. mixing bowl 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. Sprinkle with coconut.
6. Bake at 350° for 12 to 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour.
7. Refrigerate for 3 hours before serving. Refrigerate leftovers.
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