EASY COCONUT CREAM PIE RECIPE MERINGUE RECIPES

Name: Coconut Cream Meringue Pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 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; MERINGUE:; 3 egg whites; 1/4 teaspoon cream of tartar; 6 tablespoons sugar; 1/2 cup sweetened shredded coconut

COCONUT CREAM MERINGUE PIE RECIPE: HOW TO MAKE IT

Coconut Cream Meringue Pie Recipe: How to Make It image

Every fifth Sunday at our country church, we have a hymn sing and potluck dinner. I always bring this coconut cream pie with meringue, and it goes fast. It's definitely a favorite. —Joyce Reece, Mena, Arkansas

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

Dough for single-crust pie
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
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

Steps:

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., 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. , 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. , Bake until golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.

Nutrition Facts : Calories 366 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 273mg sodium, CarbohydrateContent 47g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

COCONUT CREAM MERINGUE PIE RECIPE - FOOD.COM

Coconut Cream Meringue Pie Recipe - Food.com image

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.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 521.5, FatContent 25.2, SaturatedFatContent 12.9, CholesterolContent 116, SodiumContent 405.6, CarbohydrateContent 67, FiberContent 1.4, SugarContent 43.1, ProteinContent 8.3

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