Coconut Cream Meringue Pie Recipe

Name: Coconut Cream Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 sweetened shredded coconut; 3 egg whites; 1/4 teaspoon cream of tartar; 6 tablespoons sugar; 1/2 cup sweetened shredded coconut

Servings: persons

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 sweetened shredded coconut
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

1
Line unpricked pastry shell with a double thickness of heavy-duty foil. bake at 450u00b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2
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.
3
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.
4
Bake at 350u00b0 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.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 unbaked pastry shell (9 inches), 6 tablespoons sugar, 5 tablespoons all-purpose flour, 1/4 teaspoon salt, and more.

Yes, Coconut Cream Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Meringue Pie

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