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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"

RECIPE RATING:

Read Reviews (34)

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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 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 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 Mar. 28, 2007 by Diane

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

Reviewed on Dec. 8, 2006 by ruthie

I loved this recipe. I have always wanted to take pies to my family dinners but I don't... 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...

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