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Coconut Cream Meringue Pie

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Servings: 6-8
Just one of many recipes of my mother's.

1 store-bought pastry shell (9-inch), baked

2/3 cup granulated 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 usalted butter or margarine
1/2 teaspoon vanilla extract

3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar

1/2 cup flaked coconut

For the Crust:
Bake store-bought 9-inch pastry shell. Set aside.

For the Filling:
In a saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk and stir for 2 minutes or until thickened.

Gradually stir in 1 cup of the above hot milk mixture into beaten egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir in finely chopped coconut, butter and vanilla until butter is melted.

For 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 speed until stiff peaks form.

To Assemble:
Pour hot filling into crust. Spread with meringue, sealing edges to crust. Sprinkle top of pie with the 1/2 cup flaked coconut. Bake at 350 degrees F (180 C) for 13-15 minutes or until golden brown. Cool on wire rack for 1 hour; chill for 1 - 2 hours before serving. Refrigerate leftovers.

Makes 6-8 servings.

Source: My mother's (Ruby Taylor) Recipe Collection
Submitted By: Wesley Taylor
Date: 7-26-03


Reviewer: Julie
I made this and it was delicious. The only thing is that mine came out a little runny. Maybe if the recipe would have mentioned how long to simmer it for or the texture of how the thickness should be. Other than that, everyone wants this recipe!!!


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