Coconut Cream Meringue Pie

Rich and creamy, this pie is best served in small slices, but who can stop at just one slice?

For the Filling
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup butter, melted
1/4 tsp salt
1 1/2 cup milk
1/2 tsp vanilla extract
4 extra large eggs, separated
1 cup sweetened flaked coconut
1 9 inch pie crust, baked
For the Meringue
4 large egg whites
1/4 cup sugar

1. Mix flour, sugar, salt, butter, milk, and egg yolks in a large, heavy saucepan. Cook over medium heat, stirring constantly with a wire whisk until thick. Remove from heat. Stir in vanilla and coconut. Pour into baked pie shell. Top with meringue.
2. For the meringue; In an impeccably clean glass bowl, whip egg whites until foamy. Add sugar gradually while continuing to beat until stiff peaks form. Spoon on top of the pie and spread to edges to seal well. Sprinkle additional coconut on top. Bake at 325° for 10 minutes or until top is golden. Allow to cool, then refrigerate until cold before serving.

Servings: 8


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