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Coconut Cream Meringue Pie

SUBMITTED BY: Betty Sitzman

"We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado"

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Read Reviews (46)

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PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut

DIRECTIONS

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.
For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.
Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

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REVIEWS

Reviewed on jun. 17, 2008 by Megan

One of the best coconut meringue pies I have ever had! Yummy!!! Make sure to keep stiring the... MORE

Reviewed on jun. 30, 2007 by Chrysaea

I didn't use the meringue from this recipe since I didn't have any cream of tartar. However,... MORE

Reviewed on feb. 6, 2007 by Kewaneecook

This recipe is delicious. I did change the meringue. Use 4 egg whites and beat until stiff... MORE

Reviewed on may 6, 2007 by EDANDSMUCKERS

Everyone liked it a lot! I was a little worried about putting a whole cup of coconut, but it... MORE

Reviewed on jan. 28, 2008 by IMENJA

This really is an exceptional dessert, one of the best I've ever made--and I don't say that... MORE

Reviewed on jun. 7, 2007 by PDagg

I looked long and hard for a recipe of Coconut Cream Pie that tasted like the pie I use to get... MORE

Reviewed on jan. 1, 2007 by MAMABEAC

This was my first attempt at a coconut meringue pie but it will not be my last. I followed... MORE

Reviewed on dec. 25, 2008 by BabyYak3Boys

This pie tasted fantastic! It was exactly the taste I was looking for. I had two minor... MORE

Reviewed on dec. 26, 2007 by Nandabear

We all loved this recipe! It is very easy to make and simply delicious. Would recommend it... MORE

Reviewed on mar. 28, 2007 by Diane

This pie was absolutely fabulous! I'm not a good pie maker, but my daughter had been begging... MORE

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