Name: Coconut Cream Meringue Pie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6-8 serving(s)
Ingredients: 2/3 cup sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 cups milk; 3 egg yolks, lightly beaten (save whites for meringue); 1 cup flaked coconut, finely chopped; 2 tablespoons butter or 2 tablespoons margarine; 1/2 teaspoon vanilla extract; 3 egg whites; 1/4 teaspoon cream of tartar; 6 tablespoons sugar; 1 pastry shells, 9 inches, baked; 1/2 cup flaked coconut

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Recipe by CookingONTheSide

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Coconut Cream Meringue Pie created by icynorth

This makes a creamy pie, topped with golden meringue and toasted coconut. The pie requires 1 hour cooling time plus 1-2 hours for chilling time.

Ready In:: 35mins
Serves:
Units:

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ingredients

²⁄₃ cup sugar
¹⁄₄ cup cornstarch
¹⁄₄ teaspoon salt
2 cups milk
3 egg yolks, lightly beaten (save whites for meringue)
1 cup flaked coconut, finely chopped
2 tablespoons butter or 2 tablespoons margarine
¹⁄₂ teaspoon vanilla extract
Meringue
3 egg whites
¹⁄₄ teaspoon cream of tartar
6 tablespoons sugar
1 pastry shells, 9 inches, baked
¹⁄₂ cup flaked coconut

directions

In saucepan, combine the sugar, cornstarch and salt.
Gradually stir in milk until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Gradually stir in 1 cup hot filling into egg yolks; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir for 2 minutes.
Remove from heat; stir in chopped coconut, butter and vanilla until butter is melted.
For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
Add cream of tartar, beat until soft peaks form.
Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
Pour hot filling into crust.
Spread with meringue, sealing edges to crust.
Sprinkle with flaked coconut.
Bake at 350 degrees for 13-15 minutes or until golden brown.
Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
Refrigerate leftovers.

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RECIPE MADE WITH LOVE BY

@CookingONTheSide

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@CookingONTheSide

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"This makes a creamy pie, topped with golden meringue and toasted coconut. The pie requires 1 hour cooling time plus 1-2 hours for chilling time."

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question by Pam Y.

9/5/2017

Is the pie crust baked before or after the filling?

Replies 1
photo by icynorth

5/17/2010

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review by icynorth

5/15/2010

Very good! I made a cookie crust for mine with coconut macaroon cookies. I think pecan shortbread cookies would be great too. My filling took a little longer to set, so to allow enough time for this.

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review by chasoil

11/26/2007

I made this pie for Thanksgiving. My family loved it. It came out perfect. I doubled the recipe because I used a 10 in. pie crust. The taste was not too strong and very smooth. The filling did not get watery. Everyone left with the recipe.

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creation by CookingONTheSide

9/12/2007

This makes a creamy pie, topped with golden meringue and toasted coconut. The pie requires 1 hour cooling time plus 1-2 hours for chilling time.