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Coconut Cream Meringue Pie
Chef:  Maudie Burden - Centerview, MO          Category:  Desserts

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 margarine
1/2 teaspoon vanilla
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 (9 inch) pastry shell, baked
1/2 cup coconut

Directions: In a 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 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 the heat, stir in chopped coconut, margarine and vanilla until margarine is melted. To prepare the 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 tablespoon 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°F for 13 to 15 minutes or until golden brown. Cool on a wire rack for 1 hour, chill for 1 to 2 hours before serving. Refrigerate leftovers. Yields 6-8 servings.