Coconut Cream Meringue Pie

Ingredients

  • FILLING:
  • 1/3 cup sugar
  • 1/2 cup unsifted all-purpose flour
  • 1/4tsp. salt
  • 1 cup evaporated milk
  • 1 cup whole milk
  • 3 egg yolks, slightly beaten
  • 1 tbl. butter or margarine
  • 1 tsp. vanilla extract
  • 1 cup shredded coconut
  • 1 (9-inch) deep dish baked pie shell
  • MERINGUE:
  • 3 egg whites
  • 1 pinch baking soda
  • 6 tbls. sugar
  • 1/2 tsp. vanilla extract



Directions

1. In medium saucepan, combine sugar, flour and salt. With wire whisk, blend in milk.

2. Cook over medium heat, stirring constantly, until mixture starts to boil. Cook one more minute, stirring constantly; remove from heat.

3. In small bowl, beat about ø of hot mixture into egg yolks.

4. Pour egg yolk mixture into saucepan, stirring rapidly to prevent lumping.

5. Return to low heat and cook three more minutes, stirring constantly; do not boil.

6. Remove from heat. Stir in butter and vanilla. Fold in coconut. Set aside.

7. Prepare meringue by beating egg whites until foamy. Beat in sugar, 2 tablespoons at a time, continuing to beat until blended. Add vanilla extract and beat until egg white mixture stands in peaks.

8. Pour pie filling into baked pie shell. Top with meringue; seal edges of pie shell with meringue.

9. Bake at 300 degrees for 15-20 minutes until golden brown

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