Coconut Meringue Pie

Coconut Meringue Pie
Coconut Meringue Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    9 inch baked pie crust

  • 1

    c. sugar

  • 5

    T. flour

  • 2 1/2

    c. milk

  • 4

    egg yokes, room temperature

  • 1

    tsp. vanilla

  • 2

    T. butter

  • 1 1/2

    c. sweetened coconut

  • MERINGUE:

  • 4

    egg whites, room temperature

  • 1/2

    tsp. cream of tartar

  • 1/4

    c. sugar

  • 1/2

    c. sweetened coconut

Directions

Preheat oven to 350 degrees. In large saucepan, add sugar, flour, milk and egg yokes. Mix well until sugar is dissolved and egg yokes blended in completely. Turn heat to medium and cook for 10-12 minutes whil stirring constantly. Filling should be thick and creamy. Remove from heat and add vanilla, butter and coconut; Set aside to cool, and make the meringue. With electric mixer, beat egg whites and cream of tartar until soft peaks. Gradually beat in sugar, 1 T. at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour filling in pie crust, and spread meringue evenly over filling, sealing edges to crust. Sprinkls with coconut. Bake for 10-15 min. or until meringue is golden. Cool for 1 hour

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