Orange Coconut Meringue Pie |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I have won first place in two cream pie competitions with this recipe. Itâs one of my absolute favorites. Ingredients:
1 cup sugar |
3 tablespoons cornstarch |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1-1/2 cups water |
3/4 cup orange juice |
3 egg yolks, lightly beaten |
3/4 cup flaked coconut |
2 tablespoons butter |
1 tablespoon grated orange peel |
2 tablespoons lemon juice |
1 pastry shell (9 inches), baked |
meringue: |
3 egg whites |
1/2 teaspoon vanilla extract |
1/4 teaspoon cream of tartar |
6 tablespoons sugar |
Directions:
1. 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.
2. 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 peel. Gently stir in lemon juice. Pour into pastry shell.
3. 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.
4. 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. Yield: 6-8 servings.
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