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Coconut Cream Pie with Meringue
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Brief Description
Traditional coconut cream pie recipe topped with meringue.
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Main Ingredient
milk
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Category: Pies
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 23, 2015
Number of Servings:
Ingredients:
- 1 - baked pie crust
- 1/2 cups - sugar
- 3 tablespoons - cornstarch
- 1/4 teaspoons - salt
- 2 cups - milk
- 3 - egg yolks slightly beaten
- 1 tablespoons - margarine softened
- 2 teaspoons - vanilla
- 1 cups - coconut divided
- 3 - egg whites
- 1/4 teaspoons - cream of tartar
- 6 tablespoons - sugar
- 1/2 teaspoons - vanilla
Directions:
For Pie Filling:
Stir together sugar, cornstarch and salt in a saucepan. Blend milk and egg yolks gradually in a separate bowl; stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, blend in butter and vanilla.
Pour into a bowl and press plastic wrap onto top of filling; cool to room temperature, then chill.
Meringue:
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (Do Not Underbeat!) Beat in the vanilla.
Pour pie filling into baked pie crust. Heap meringue onto pie filling, spreading over the pie filling carefully, sealing meringue to edge of pie crust to prevent shrinking. Bake for 8-10 minutes at 400 degrees F or until meringue is delicate brown.
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