Coconut Meringue Pie

Tart With Lemon Cream And Meringue

Coconut Meringue Pie

Ingredients

1 unbaked pastry shell (9 inches)
6 tablespoons sugar
5 tablespoons 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.
  2. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Originally published as Coconut Cream Meringue Pie in Country Extra March 2000, p49

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SouthernDiva
anna@henandbee.com