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Coconut Meringue Pie Recipe

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This recipe for Coconut Meringue Pie, by , is from Gholson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stephanie Segler

Category:
Category:

Ingredients:  
Ingredients:  
Pie Crust:
1 1/2 c. flour
1 tbsp sugar
1/2 tsp salt
6 tbsp unsalted butter, cubed
2 tbsp vegatable shortening
5 tbsp ice water

Filling:
3/4 c. sugar
3 c. milk
4 egg yolks
1 tbsp butter
1 tsp vanilla (or sub vanilla bean, scraping caviar from bean and seep bean in milk)
1 c. shredded coconut
1/4 c. corn starch

Meringue:
1/3 c. shredded coconut
2 tbsp. sugar
4 egg whites
pinch of cream of tartar

Directions:
Directions:
Preheat oven to 400

Pie Crust:
Mix ingredients together until they come together. Place dough in the freezer for about an hour. Roll out, place in a pie pan, bake for about 10 minutes.

Filling:
Combine 3/4 c. sugar and 2 3/4 c. milk , bring to a boil. (if using vanilla bean, scrape caviar into milk and bean while heating milk mixture, then remove the bean out before the next step.)
In a small bowl, whisk the remaining milk with egg yolks and cornstarch. Whisk until smooth. Temper egg mixture with milk mixture, then add to the milk mixture on the stove, then bring to a boil. Remove from heat; add butter, 1 c. shredded coconut and vanilla, unless you used a vanilla bean.
Next, poor mixture into pie shell. For best results, let the mixture cool down some before adding the meringue.

Meringue: (Change the oven temperature to 350)
In a mixing bowl, add sugar, egg whites, and cream of tartar. Using an electric mixture, mix until stiff peaks form. Place on top of the filling mixture, then sprinkle 1/3 c of shredded coconut. Bake in over for about 10 minutes, or until peaks get a perfect brown color on top.

Number Of Servings:
Number Of Servings:
8-10 people ;)
Preparation Time:
Preparation Time:
15-20 minutes, prepping
Personal Notes:
Personal Notes:
I made this recipe when I began dating James to impress him with my baking skills. I went online and combined a few recipes for each part that I liked and made some changes along the way and finally came up with what I have been making every Christmas since. My grandfather gave me the biggest compliment when he first tried it, telling me it was the closest thing to his grandmother's coconut meringue pie that he could remember. Seeing that his grandmothers took turns raising him after his parents passed away and how much he loved both of them, that was the biggest compliment that I had ever received with regards to my baking. I hope you all love making this as much as I do each year.

 

 

 

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