Ingredients: |
Ingredients: Crust:
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons cold water
FILLING:
3 tablespoons sugar
4-1/2 teaspoons cornstarch
1 cup 2% milk
2 egg yolks
3 tablespoons flaked coconut
1 tablespoon butter
MERINGUE:
1 egg white
1/8 teaspoon cream of tartar
2 tablespoons sugar
Flaked coconut, toasted, optional
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Directions: |
Directions:In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 5-in. pie plate. Transfer to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Line un-pricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For filling, in a small saucepan, combine the sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Gently stir in coconut and butter. Pour into crust.
For meringue, in a small bowl, beat egg white 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 10-15 minutes or until meringue is golden brown. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving. |
This recipe for Coconut Meringue Pie is from