Coconut Cream Meringue Pie

By KodiakDavis

Ingredients

• MERINGUE:
• 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
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1/2 cup flaked coconut

Preparation

Step 1

Line unpricked pastry shell with a double thickness of heavy-duty foil.
bake at 450° for 8 minutes.
Remove foil; bake 5 minutes longer.
Cool on a wire rack.

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.
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.

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.
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.