ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mile-High Coconut Cream Meringue Pie

Gooseberry Patch
Yield Serves 8
White waves of mile-high meringue top a delicious coconut cream in this perfect pie. 

Ingredients

  • 1 cup sweetened flaked coconut
  • 1 9-inch pie crust, baked and cooled
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 egg yolks, beaten
  • 2 1/4 cups whole milk
  • 1 teaspoon vanilla extract
  • Meringue:
  • 5 to 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla extract

How to Make It

  1. Sprinkle coconut in crust; set aside. Stir together sugar and cornstarch.

  2. Place egg yolks in a medium heavy saucepan; whisk in sugar mixture and milk alternately until smooth.

  3. Cook and stir over medium-high heat until boiling and thickened, about 10 to 15 minutes. Remove from heat and stir in vanilla; pour over coconut in crust.

  4.  

  5. For Meringue: In a deep bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Reduce mixer to low speed; add cream of tartar.

  6. Gradually beat in sugar, one tablespoon at a time; beat until stiff, glossy peaks form. Beat in vanilla. Spoon Meringue over hot filling, sealing carefully to edge of crust.

  7. Bake at 325 degrees until meringue is lightly golden, 15 to 20 minutes.

Coming Home with Gooseberry Patch Cookbook