Coconut Meringue Pie Recipe
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Category: |
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Ingredients: |
Ingredients: Prepare and bake pie crust for about 20 minutes at 435 degrees or until golden brown. (Original recipe said to line pie crust with foil and weight down with dry beans for baking. This did not work for me) Cool completely before filling
Filling:
In small heavy sauce pan mix
⅔ cup sugar
¼ cup corn starch
¼ tsp salt
Whisk in 2 cups milk
Cook and stir over medium heat until thick and bubbly. Reduce heat to low and cook and stir for another 2 minutes. Remove from heat
In a small bowl, whisk a small amount of hot mixture into 3 eggs slightly beaten. Return all to hot mixture pan whisking constantly. Bring to a gentle boil, cook and stir for 2 minutes. Remove from heat and add 1 cup finely chopped flaked coconut, 2TBSP butter and 1 tsp vanilla.
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Directions: |
Directions:Meringue:
In a small bowl beat
3 eggs whites with ¼ tsp cream of tartar on medium speed until foamy.
Gradually add 6 T of sugar 1 T at a time. Beating on high after each T until sugar is dissolved. Continue beating until soft glossy peaks form.
Put hot filling into crust, spread meringue over it evenly sealing the edges. Sprinkle with ¼-½ cup coconut
Bake for 12-15 minutes or until meringue is golden brown
Cool on wire rack for 1 hour and then 3 hours in refrigerator before serving. For a whip cream topped pie, let mixture cool in pie crust completely and spread cool whip on top then top with toasted coconut |
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