Coconut Cream Meringue Pie |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Every fifth Sunday at our country church, we have a hymn sing and potluck dinner. I always bring this pie, and it goes fast. It's definitely a favorite. Ingredients:
1 unbaked pastry shell (9 inches) |
6 tablespoons sugar |
5 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
2 cups milk |
3 egg yolks, lightly 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. bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a large 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 for 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 for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust.
3. For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.
4. Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator. Yield: 6-8 servings.
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